With the ultimate seafood experience, Long John Silver’s has been supplying us with since 1969. For decades, their famous battered fish has been a favorite among many seafood lovers. Their batter is so sweet and crisp that you’ll surprise to hear that beer is not part of its ingredients. A club soda, baking soda, and baking powder are their secret combination. This trio of ingredients produces air bubbles in the batter, which make light and airy the otherwise heavy dish.
It can be quite costly to feed our large family at Long John Silver’s. Since I recently spent time figuring out CopyCat Recipes, my kiddo’s first request to replicate has been a Long John Silver Recipe. I put off trying to downgrade the recipe, as I knew it was going to be a task. The Long John Silver’s has such a special batter that I knew it would be difficult to duplicate. But just because Long John Silver’s arguably serves the best-battered fish doesn’t mean you can’t make one at home that’s great-tasting. Of course, your place may not have the same nautical decorations as Long John Silver, but your meal will taste like their signature platter. Try this dish out, and I’m sure you’ll feel the same amazement I felt.
1 1/2 cups all-purpose flour
4 Tbs. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups ginger ale, heated
1. Add and mix the flour, cornstarch, baking soda, baking powder, and salt in a big mixing tub. Stir in the hot ginger ale and blend until well mixed.
2. Cover the fish, chicken, or shrimp completely in batter and deep fry in medium to high heated canola oil until golden brown.
I like to substitute the full-sized breast filets for chicken breast tenders. For those homemade chicken, planks are sure to have some honey mustard dipping sauce on hand.
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