Name: Long John Silver’s Batter
Ingredients: 1 1/2 cups all-purpose flour: Forms the base of the batter providing structure.; 1/2 cup cornstarch: Adds crispiness to the batter.; 1 1/4 teaspoons baking powder: Helps the batter rise creating a light, airy texture.; 1 teaspoon salt: Enhances the flavor of the batter.; 1/2 teaspoon sugar: Adds a subtle sweetness that balances the flavors.; 1/4 teaspoon paprika optional: Adds a hint of spice and color to the batter.; 1 1/2 cups cold water: Ensures the batter is smooth and coats the food evenly.

Description

This Long John Silver’s-style batter is perfect for achieving crispy, golden fried fish, shrimp, or chicken at home. The combination of flour, cornstarch, baking powder, and cold water creates a light, crunchy coating that gives any protein a delicious restaurant-quality finish. This easy-to-follow recipe ensures perfectly fried seafood or chicken that’s crispy on the outside and tender on the inside.

Ingredients

Scale

1 1/2 cups all-purpose flour: Forms the base of the batter providing structure.
1/2 cup cornstarch: Adds crispiness to the batter.
1 1/4 teaspoons baking powder: Helps the batter rise creating a light, airy texture.
1 teaspoon salt: Enhances the flavor of the batter.
1/2 teaspoon sugar: Adds a subtle sweetness that balances the flavors.
1/4 teaspoon paprika optional: Adds a hint of spice and color to the batter.
1 1/2 cups cold water: Ensures the batter is smooth and coats the food evenly.

Instructions

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, and paprika until well combined.
Gradually add the cold water to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Dip your choice of fish, shrimp, or chicken into the batter, ensuring it is fully coated.
Carefully lower the battered food into the hot oil and fry for 3-5 minutes, or until golden brown and crispy.
Remove from oil and drain on paper towels to remove excess grease.
Serve immediately with your favorite dipping sauce.

Notes

Use Fresh Batter:
It’s best to use the batter right after preparing it for the crispiest results. If you need to, the batter can be refrigerated for a few hours, but stir it well before using to restore the consistency.
Frying in Batches:
If you’re frying a large amount of food, fry in small batches to maintain the oil temperature. Crowded oil will cool down too quickly and result in greasy, undercooked food.
Gluten-Free Version:
To make the batter gluten-free, substitute the all-purpose flour with rice flour or a gluten-free flour blend. Rice flour, in particular, yields an exceptionally crispy texture.