Crispy Seafood and Chicken Batter
Recreate the signature crispy, golden coating that makes Long John Silver’s seafood and chicken so irresistible.
Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Fryer or Large Pot
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Wet Ingredients
- 1 cup cold club soda Use cold for best results.
Instructions
- In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder until evenly combined.
- Gradually pour in the cold club soda while whisking the mixture. Continue whisking until the batter is smooth and lump-free.
- Let the batter rest for 5-10 minutes to allow it to thicken slightly. This helps achieve that signature crispy coating.
- Dip your choice of seafood (like fish fillets or shrimp) or chicken pieces into the batter, ensuring they are fully coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the battered pieces in hot oil for about 3-4 minutes per side, or until they are golden brown and crispy.
- Use a slotted spoon or tongs to remove the fried pieces from the oil, then drain them on paper towels to remove excess oil. Serve immediately with your favorite dipping sauces, such as tartar sauce or a side of coleslaw.
Notes
Use cold club soda to help create a light and airy texture in the batter. Ensure your oil is hot enough (350°F) to get that crispy, non-greasy finish.