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    You are in: Home / Recipes / Long John Silver's Battered Fish (Copycat) Recipe
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    Long John Silver's Battered Fish (Copycat)

    Long John Silver's Battered Fish (Copycat). Photo by The Spice Guru

    1/1 Photo of Long John Silver's Battered Fish (Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    The Spice Guru's Note:

    My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

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    Ingredients:

    Servings:

    Units: US | Metric

    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)

    LIQUID BATTER (Mix with 2 cups dry batter)

    DEEP FRYING OIL

    Directions:

    1. 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.
    2. 2
      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").
    3. 3
      POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
    4. 4
      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.
    5. 5
      INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
    6. 6
      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).
    7. 7
      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).
    8. 8
      DEEP-FRY fish in preheated 360°F 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.
    9. 9
      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.
    10. 10
      SERVE and enjoy!

    Browse Our Top Whitefish Recipes

    Ratings & Reviews:

    • on June 17, 2012

      I am sorry to say that the ratio in the ingrediants don't work! I made this last night and followed it to the T. The 2 cups of Self rising flour and the 3/4 cups of Club soda do not work. It turned the mix to a dry lumpy mess! I had to add more club soda to get the consistancy it needed. I was thouroughly disappointed. I had planned a nice dinner and when the recipe didn't work I was like panicing to find a solution. Please edit so others don't follow the exact same ingrediants.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2010

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Long John Silver's Battered Fish (Copycat)

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.3
     
    Calories from Fat 36
    19%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.0 g
    5%
    Cholesterol 47.7 mg
    15%
    Sodium 1860.6 mg
    77%
    Total Carbohydrate 53.9 g
    17%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.1 g
    4%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    Accent seasoning

    celery salt

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