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A delicious plate of Long John Silver Style Fish Fry

Long John Silver Style Fish Fry

Recreate the iconic crispy fish fry at home with this simple recipe, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Dinner, Main Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour Provides structure for the batter.
  • 1 cup cornmeal Brings crispy texture.
  • 1 tablespoon baking powder Acts as the leavening agent.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon paprika Add flavor and color.
  • 0.5 teaspoon garlic powder Provides aromatic flavor.
  • 0.5 teaspoon black pepper For seasoning.
  • 1 cup cold water or beer Beer adds flavor; keep cold to maintain batter consistency.
  • 4 pieces fish fillets (such as cod or haddock) Ensure fish is firm for best results.
  • 1 liter oil for frying Neutral oil with a high smoke point (Peanut, canola or sunflower oil recommended.)

Equipment

  • Mixing Bowl
  • Whisk
  • Deep Fryer or Heavy Skillet
  • Tongs
  • Paper Towels
  • Cooling Rack

Method
 

  1. In a bowl, whisk together flour, cornmeal, baking powder, salt, paprika, garlic powder, and black pepper until evenly distributed.
  2. Gradually pour in the cold water or beer while stirring until the batter is smooth and thick enough to coat the back of a spoon.
  3. Heat oil in a deep fryer or a large, heavy skillet to 350°F (175°C). Keep the oil depth at least 2 inches.
  4. Pat the fish fillets dry with paper towels, then dip them into the batter, using tongs to let excess drip off.
  5. Carefully place the battered fish in the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
  6. Remove the fish from the oil and drain on paper towels or a cooling rack.
  7. Serve hot with tartar sauce, lemon wedges, or a vinegar-based slaw.

Notes

Serve hot with tartar sauce, lemon wedges, or a vinegar-based slaw for the full experience. Consider using different white fish varieties based on availability and preference.