Long John Silver's Battered Fish

Spice Guru's Note:

My copycat recipe for Long John Silver's "Battered Fish".

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

FISH

• 2 lbs lb cod or 2 lbs halibut or 2 lbs pollock

DREDGING

• 1/3 cup cornstarch

DRY BATTER INGREDIENTS

• 2 cups self-rising flour
• 1 teaspoon fine flake sea salt
• 1/2 teaspoon celery salt (Tradewinds Ground Celery Salt)
• 1/2 teaspoon paprika
• 1/2 teaspoon powdered sugar
• 1/2 teaspoon ground tarragon
• 1/4 teaspoon Accent seasoning
• 1/4 teaspoon ground fennel
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon white pepper

LIQUID BATTER INGREDIENTS

• 3/4 club soda (or 3/4 cup beer, for beer batter)
• 2 tablespoons lemon juice

DEEP FRYING OIL

• canola oil

Directions:

1. THAW fresh fish if frozen; CUT filets into 3-inch x 4 inch pieces.
2. MEASURE all DRY BATTER INGREDIENTS into a large shallow bowl or dish (2 cups self-rising flour, 1 teaspoon fine flake sea salt, 1/2 teaspoon celery salt (Tradewinds Ground Celery Salt), 1/2 teaspoon paprika, 1/2 teaspoon powdered sugar, 1/2 teaspoon ground tarragon, 1/4 teaspoon Accent seasoning, 1/4 teaspoon ground fennel, 1/4 teaspoon garlic salt, 1/4 teaspoon onion salt, 1/4 teaspoon ground turmeric, 1/8 teaspoon cayenne pepper, 1/8 teaspoon white pepper); COMBINE all ingredients well using a whisk.
3. ADD 2 tablespoons lemon juice into a measuring cup; POUR club soda (or beer) to the 3/4 cup mark for the LIQUID BATTER INGREDIENTS (NOTE: BATTER SHOULD BE THIN BUT NOT WATERY. SINCE PANCAKE MIXES VARY IN AMOUNT OF LIQUID NEEDED, ADD LIQUID SLOWLY).
4. WHISK in the LIQUID BATTER INGREDIENTS slowly into the DRY BATTER INGREDIENTS until the right consistency is achieved, avoiding over-mixing (it may require all of the liquid or slightly more).
5. RINSE thawed fresh boneless white fish; BLOT lightly with absorbent paper.
6. COAT fish lightly and evenly in the 1/3 cup of cornstarch DREDGING in a shallow.
7. POUR enough canola oil in deep-fryer to completely immerse fish in; PREHEAT oil slowly in gradual increments to 350°F.
8. DIP dredged fish in prepared batter in bowl; COAT fish evenly; DROP battered fish slowly and carefully using both hands (or SET on a plate and SLIDE, into preheated canola oil using a flexible spatula).
9. DEEP-FRY fish in preheated 350°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain; REPEAT frying process with remaining fish.
10. 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 -- and ENJOY!

Reviews

[Sonic98]

Pretty good. Now I just gotta do a side-by-side comparison