Long John Silver'S Battered Fish (Copycat) Recipe

Name: Long John Silver'S Battered Fish (Copycat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FISH; 1 1/2 - 2 lbs boneless white fish (cod, halibut, or pollock); DRY BATTER AND DREDGING (Use 2 cups of this mixture for batter and the remainder for dredging); 2 3/4 cups all-purpose flour; 6 tablespoons cornstarch; 1 tablespoon masa harina; 1 tablespoon fine sea salt; 2 teaspoons powdered sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon Accent seasoning; 1/2 teaspoon white pepper; 3/8 teaspoon ground fennel; 3/8 teaspoon ground tarragon; 3/8 teaspoon ground turmeric; 1/4 teaspoon celery salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; LIQUID BATTER (Mix with 2 cups dry batter); 1 3/4 cups cold water; 2 tablespoons lemon juice; 3/4 teaspoon malt vinegar; DEEP FRYING OIL; canola oil

Servings: persons

FISH
1 1/2 - 2 lbs boneless white fish (cod, halibut, or pollock)
DRY BATTER AND DREDGING (Use 2 cups of this mixture for batter and the remainder for dredging)
2 3/4 cups all-purpose flour
6 tablespoons cornstarch
1 tablespoon masa harina
1 tablespoon fine sea salt
2 teaspoons powdered sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon Accent seasoning
1/2 teaspoon white pepper
3/8 teaspoon ground fennel
3/8 teaspoon ground tarragon
3/8 teaspoon ground turmeric
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
LIQUID BATTER (Mix with 2 cups dry batter)
1 3/4 cups cold water
2 tablespoons lemon juice
3/4 teaspoon malt vinegar
DEEP FRYING OIL
canola oil

1
["NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.", "THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be ""as salty as the ocean"").", "POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360u00b0F.", "MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.", "INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.", "REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).", "DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).", "DEEP-FRY fish in preheated 360u00b0F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.", "ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.", "SERVE and enjoy!"]

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FISH, 1 1/2 - 2 lbs boneless white fish (cod, halibut, or pollock), DRY BATTER AND DREDGING (Use 2 cups of this mixture for batter and the remainder for dredging), 2 3/4 cups all-purpose flour, and more.

Yes, Long John Silver'S Battered Fish (Copycat) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Long John Silver'S Battered Fish (Copycat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions