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Long John Silver's,

If you’ve ever craved the crispy, golden batter from Long John Silver's, you're in luck! This easy batter recipe will help you recreate that delicious, crunchy coating for your favorite fried fish or seafood at home. The batter is light, crispy, and perfectly seasoned, making it a great way to enjoy restaurant-style fried food in your own kitchen.
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Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon paprika optional
  • 1/2 cup cold water adjust as needed
  • 1/2 cup cold club soda or sparkling water, for extra crispiness
  • 1 egg optional, for added richness

Instructions
 

  • Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and paprika. The cornstarch and baking powder are key to getting that crispy texture.
  • Add Wet Ingredients: Gradually add the cold water and cold club soda to the dry ingredients while whisking to form a smooth batter. The cold ingredients help create a light and crispy coating. If you prefer a thicker batter, you can add a bit more flour. For extra richness and crispiness, you can add an egg, but it’s optional.
  • Check the Consistency: The batter should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a little more cold water or club soda. If it’s too thin, add a little more flour.
  • Heat the Oil: Heat your oil in a deep fryer or large skillet to 350°F (175°C). You’ll need enough oil to submerge the food you plan to fry.
  • Coat Your Food: Dip your fish fillets, shrimp, or other seafood into the batter, ensuring each piece is fully coated.
  • Fry to Golden Perfection: Carefully lower the battered seafood into the hot oil. Fry in batches to avoid overcrowding, and cook until the coating is golden brown and crispy, typically 3-5 minutes, depending on the size of the pieces. Use a slotted spoon or tongs to remove the food and place it on a paper towel-lined plate to drain excess oil.