Long John Silver’s Style Crispy Batter

Instructions:

1. In a bowl, whisk together the flour, cornstarch, baking powder, salt, onion powder, and paprika.
2. Gradually add cold water or club soda, whisking until smooth and lump-free. The batter should be thick and cling to the fish.
3. Pat fish fillets dry thoroughly to help the batter adhere better.
4. Heat oil in a deep fryer or heavy-bottomed pot to 350–365°F (175–185°C).
5. Dip fish into the batter, allowing excess to drip off.
6. Carefully lower battered fish into the hot oil. Fry in batches for 3–5 minutes per side until golden and crispy.
7. Remove and drain on a wire rack or paper towel-lined plate.
8. Serve immediately with tartar sauce, lemon wedges, or a splash of malt vinegar.

Variations :

• Substitute part of the flour with rice flour for an even crispier texture.
• Add a dash of cayenne pepper for a little heat.
• Try the batter with shrimp, onion rings, or chicken tenders for more variety.

Tips :

• Keep the batter cold and the oil hot to ensure maximum crispiness.
• Do not overcrowd the fryer—too many pieces at once will lower the oil temperature and make the coating soggy.
• Double-dip technique: let the first layer sit for a minute, then re-dip in batter for a thicker, crunchier crust.