Long John Silver's Battered Fish (Copycat)

Spice Guru's Note:

My copycat 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, minced garlic and snipped green onion, with a splash of dry sherry).

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

FISH

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

DRY BATTER AND DREDGING (Use two cups of this mixture for batter and the remainder for dredging)

• 3 cups self-rising flour
• 4 tablespoons cornstarch
• 2 teaspoons granulated sugar
• 1 teaspoon Accent seasoning
• 1/2 teaspoon fine flake sea salt
• 1/2 teaspoon ground celery salt
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground fennel
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground tarragon
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon onion powder

LIQUID BATTER INGREDIENTS (Mix with 2 cups dry batter)

• 1 3/4 cups water (use 1 3/4 cups club soda if using regular flour)
• 2 tablespoons lemon juice

DEEP FRYING OIL

• canola oil

Directions:

1. NOTE: BE SURE TO USE BATTER RIGHT AWAY ONCE MIXED. I USE TRADEWINDS BRAND GROUND CELERY SALT, SOLD IN SMART & FINAL STORES. (STEP ONE): THAW fresh fish if frozen; CUT filets into 3-inch x 4 inch pieces.
2. POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 350°F.
3. MEASURE all DRY BATTER AND DREDGING ingredients into a large resealable container (3 cups self-rising flour, 4 tablespoons cornstarch, 2 teaspoons granulated sugar, 1 teaspoon Accent seasoning, 1/2 teaspoon fine flake sea salt, 1/2 teaspoon ground celery salt, 1/2 teaspoon ground paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground fennel, 1/4 teaspoon garlic powder, 1/4 teaspoon ground tarragon, 1/4 teaspoon white pepper, 1/8 teaspoon cayenne pepper, 1/8 teaspoon onion powder); SHAKE mixture well to blend; REMOVE 2 level cups of mixture and transfer into a large bowl for the BATTER.
4. INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, avoiding over-mixing: 1 3/4 cups water (or club soda, if using non-leavened flour), and 2 tablespoons lemon juice.
5. RINSE thawed fresh boneless white fish; BLOT lightly with absorbent paper.
6. POUR the remaining DREDGING mixture into a wide shallow baking dish; COAT the fish very lightly on all sides with the DREDGING, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
7. DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; DROP battered fish slowly and carefully into the preheated fryer.
8. DEEP-FRY fish in preheated 350°F canola oil without overcrowding until breading is golden, and fish is tender-flaky (usually the fish will float when done); 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. 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. SERVE and enjoy!

Reviews

[Janiece48]

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.

[Sonic98]

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