Long John Silver's Fish and Chips Recipe
There's something timeless about biting into a crispy piece of fish from Long John Silver's.You get that famous crunch on the outside and tender, flavorful fish on the inside.I've always found that the key to nailing this dish is using the right type of fish—preferably wild-caught cod or pollock for the best texture and taste.Make sure your oil is hot enough before frying; it should be around 350°F to get that crispiness just right.
Ingredients
- 1 lb Fish Fillets
- 1 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 cup Water
- 1 Egg
- 1 tbsp Cornstarch
- 4 cups Vegetable Oil
Instructions
- Prepare the fish by cutting the fillets into serving-size pieces, around 4 inches each.
- Pat them dry to ensure the batter sticks well.
- In a mixing bowl, combine flour, baking powder, salt, and cornstarch.
- Mix in the egg and water, whisking until you have a smooth batter.
- Heat vegetable oil in a deep fryer or heavy-bottom pot to 350°F.
- Make sure the oil is hot enough to properly fry the fish.
- Dip each fish piece into the batter, ensuring it is fully coated.
- Allow excess batter to drip off before placing the fish in the oil.
- Fry the fish in small batches for about 3 to 4 minutes per side, or until the batter is golden and crispy.
- Remove and drain on a paper towel.
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