Recipe by KISS THE COOK
I love Long John Silvers and this might not be right on but it's close enough to satisfy my craving! Hope you like it! KISS THE COOK! "Recipe adapted from Todd Wilbur's version of Long John Silver's Batter Dipped Fish www.TopSecretRecipes.com.
Top Review by shawn.mouton
I think I can help everyone master this. After reading many of the reviews I did this.....I did double it and season it up quite a bit with garlic and onion powder, double the salt and about 1 tbsp of sugar. I did let it sit for about 30 minutes before battering the fish. Drop your fish in the thick batter and retrieve with tongs from the edge of the fillet. I pan fried some fresh caught bass in Canola oil and made the famous "cripspies" with some of the remaining batter. Do drain well either on paper towels or a rack if letting stay warm in the oven. It looked, tasted and satisfied exactly as Long Johns does! We loved it! Thanks!!
- 3 cups soya oil
- 2 lbs fresh cod fish fillets
- 1 1⁄3 cups self rising flour
- 1 cup water
- 1 egg
- 2 teaspoons granulated sugar
- 2 teaspoons salt
Directions See How It's Made
- Heat oil in a deep pan to 375°F.
- Cut fish into wedges approximately 7x2 inches (wide end) and 7x1 1/2 inches (narrow end).
- With mixer, blend flour, water, egg, sugar, and salt.
- Dip each fillet into the batter, coating generously and quickly drop into the oil.
- Fry each fillet until dark golden brown, about 5 minutes.
- Remove from oil and place on paper towels or metal rack to drain.
- Soybean oil is what your local Long John Silver's uses to fry their fish and you will best duplicate the real thing by using the same oil. but any other oil may be substituted. You might want to try canola oil. It is the oil lowest in saturated fat, and the taste difference is only slight.
- It's crucial that your oil be hot before frying the fish. To test the temperature, drip some batter into the oil. It should bubble rapidly. After 5 minutes the test batter should become golden brown.