Imported from Instagram

Practical Woman’s Long John Silver’s–Style Batter

Name: Practical Woman’s Long John Silver’s–Style Batter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cup All-purpose flour; 2 tbsp Cornstarch; 0.25 tsp Baking soda; 0.25 tsp Baking powder; 0.25 tsp Salt; 0.75 cup Very cold water (Keep very cold before mixing.); Neutral oil (For deep-frying; use enough to fill a deep skillet, Dutch oven, or fryer. Amount not specified.); Fish fillets, shrimp, or chicken strips (Choose one; pat dry before dipping. The source does not specify an amount. If using chicken, cook to 165°F internally.)

Recipe by Practical Woman @practical.woman · Instagram

Imported by Gabriel Zuniga on SeeMeCook

A light, crisp, golden batter with an airy crunch for deep-fried fish, shrimp, or chicken strips. The thin batter uses very cold water and a blend of flour, cornstarch, baking soda, and baking powder for extra crispness.

4 servings15 minAmerican

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Ingredients

0.75 cup All-purpose flour
2 tbsp Cornstarch
0.25 tsp Baking soda
0.25 tsp Baking powder
0.25 tsp Salt
0.75 cup Very cold water (Keep very cold before mixing.)
Neutral oil (For deep-frying; use enough to fill a deep skillet, Dutch oven, or fryer. Amount not specified.)
Fish fillets, shrimp, or chicken strips (Choose one; pat dry before dipping. The source does not specify an amount. If using chicken, cook to 165°F internally.)

Steps

1
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
2
Slowly pour in the very cold water while whisking, stopping as soon as the batter is smooth. The finished batter should be fairly thin and slightly bubbly; do not overmix.
3
Pour enough neutral oil into a deep skillet, Dutch oven, or fryer for deep-frying. Heat the oil to 350°F.
4
Pat the fish fillets, shrimp, or chicken strips dry so the batter will adhere properly.
5
Dip each piece into the batter, coating it completely. Let the excess batter drip off briefly.
6
Carefully lower the battered pieces into the hot oil, working in batches and avoiding overcrowding the pan.
7
Fry until the coating is crisp and deep golden brown, about 3–5 minutes total depending on the size and thickness of the pieces. Turn once if necessary. If using chicken, verify that it reaches an internal temperature of 165°F.
8
Transfer the fried pieces to a wire rack or paper towel-lined plate to drain.
9
Serve immediately while hot and crisp.

Notes

Yield is about 1 1/2 cups batter. Keep the water very cold and mix only until smooth. For the crispiest coating, maintain the oil close to 350°F and avoid overcrowding, which can cause the oil temperature to drop. The source does not specify the quantity of fish, shrimp, or chicken, or the exact amount of frying oil.