Long John Silver Style Fish Fry
A crispy, golden batter-fried fish recipe that’s simple to make and perfect for a weeknight dinner.
Ingredients
For the Batter
- 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.
- 1/2 teaspoon garlic powder Provides aromatic flavor.
- 1/2 teaspoon black pepper For seasoning.
- 1 cup cold water or beer Beer adds flavor; keep cold to maintain batter consistency.
For the Fish
- 4 pieces fish fillets (such as cod or haddock) Ensure fish is firm for best results.
- oil for frying Neutral oil with a high smoke point Peanut, canola or sunflower oil recommended.
Instructions
Preparation
- In a bowl, whisk together flour, cornmeal, baking powder, salt, paprika, garlic powder, and black pepper until evenly distributed.
- 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.
- Heat oil in a deep fryer or a large, heavy skillet to 350°F (175°C). Keep the oil depth at least 2 inches.
- Pat the fish fillets dry with paper towels, then dip them into the batter, using tongs to let excess drip off.
Cooking
- Carefully place the battered fish in the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
- Remove the fish from the oil and drain on paper towels or a cooling rack.
- Serve hot with tartar sauce, lemon wedges, or a vinegar-based slaw.
Notes
Use a thermometer to maintain oil temperature at 350°F for best frying results. Avoid overcrowding the pan to ensure the crust stays crispy.