Long John Silver’s is a well-known fast food chain that specializes in seafood, and their signature batter is a crucial component of their menu. Long John Silver’s batter is a closely guarded secret, and for good reason. It is the key to their delicious, crispy fried fish that customers crave.
In this blog post, we will take a deep dive into the Long John Silver’s batter, exploring its history, ingredients, and unique characteristics that make it stand out from other batters.
History of Long John Silver’s Batter
Long John Silver’s was founded in 1969 in Lexington, Kentucky, by Jim Patterson. The chain quickly grew in popularity, thanks to its focus on seafood and the use of a unique batter that helped create its signature fried fish.
The Long John Silver’s batter was developed by a team of food scientists and chefs, who worked tirelessly to create a batter that would be both flavorful and crispy. After countless experiments and taste tests, they finally landed on the perfect recipe, which has been a closely guarded secret ever since.
To make a coating for fried fish or chicken filets, you will need the following ingredients:
Ingredients
- 3/4 cup of flour
- 2 tablespoons of cornstarch
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3/4 cup of water
Instructions:
- Start by sifting the flour, cornstarch, baking soda, baking powder, and salt together into a mixing bowl.
- Next, add the water to the dry ingredients and mix everything together until you have a smooth batter.
- Take your fish or chicken filets and coat them completely in the batter.
- Heat up some oil in a deep frying pan or pot until it’s hot enough for frying.
- Carefully place the coated filets into the hot oil and fry them until they turn a nice golden brown on both sides.
- Remove the filets from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain any excess oil.
- Serve your crispy, golden fried fish or chicken filets with your favorite dipping sauce and enjoy!
