Long John Silver's Fish Batter Recipe (+ Secret Ingredient) (2024)

FAQs

What is Long John Silver's batter made of? ›

Then came the detecting stage: Long John Silver's ingredient statement lists several items in the batter. Some of them were pretty straightforward: wheat flour, corn flour, corn starch, paprika, garlic powder, MSG, and leavening (baking soda and baking powder).

Long John Silver's uses only 100 percent pure canola oil in all U.S. restaurants because we care about your faithful choices. Rest assured, Long John Silver's wild caught Alaskan fish, shrimp, fries and hushpuppies are Lent appropriate.

The carbonation will help give the batter an airy texture. Slowly add a bit more club soda and continue to mix. Do this until the batter reaches a nice smooth yet thick consistency.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

About our Seafood

Real seafood should be from real sea-places, like, you know, oceans. So that's exactly where we source ours from.

Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks. Suggested: 3 disposable pie tins .

The battered cod and the wild Alaskan pollock are very close in nutritional value, but the cod edges out the pollock because it is lower in sodium, lower in carbohydrate, and higher in protein. It comes in at 190 calories, 11g fat, 1g saturated fat, 9g carbohydrate, 15g protein, and 560mg sodium per piece.

Thin liquids such as water, beer and soda water make the lightest batters, but milk isn't far behind. Milk-based batter should be mixed to a consistency thinner than pancake batter but thicker than heavy cream, and then ideally chilled for an hour before it's used.

Why add cold water to batter? ›

Cold water slows the development of gluten, and that allows the oil to get into and around the batter. That's also why you want the batter to be lumpy - you don't want to work it too much.

The right temp is a must. The range def has to be between 350-375. Lower then that and the batter will disperse, and higher then that the batter might stick but it will look like toast rather then fish.

Milk/Dairy: Some fish and chip shops may use dairy products in their recipes, particularly where the batter is concerned. This means that milk or butter may be found in the products. For those with a severe dairy allergy, fish and chip shops that use dairy products should be avoided.

Avoid olive oil and butter since they'll burn at the high temperatures required for frying. Don't skip the flour coating since it provides a delicious crispy texture, protects the fish from soaking up too much oil, and also keeps the fillet in one piece.

This is why all-purpose flour, with its moderate protein content (10-12%)is commonly used. The developed gluten helps the batter cling to the food without producing an overly chewy or oily crust.

Looking for a unique side dish from Long John Silver's secret menu? Ask for some extra 'crumblies' with your next order. These small fried bits of batter are one of the best parts about eating at this seafood franchise and the staff is known to serve you a side of these crumblies if you ask them.

batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products. Similar mixtures—called doughs—are thick and flexible, allowing them to be shaped and rolled.

First, the bubbles provide lift as they escape from the batter during frying. Second, the carbonation makes the batter slightly more acidic, which limits how much gluten can form when the beer and flour mix, preventing the batter from turning tough.

In the United States, it is usually made from a cotton or cotton-polyester-blend fabric with a waffle weave texture, although some varieties are also made from flannel, particularly the union suit, while many newer varieties are made from polyester, such as the Capilene trade name.