Ingredients:
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup (240 ml) cold club soda (or water for a classic batter)
Instructions:
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, paprika, onion powder, and garlic powder until well combined.
- Add the Club Soda:
- Gradually pour in the cold club soda, whisking gently. The batter should be smooth and slightly thick but still pourable. Avoid overmixing, as it can deflate the batter.
- Heat the Oil:
- Heat a deep fryer or large pot filled with oil to 350°F (175°C). Ensure the oil is hot enough for frying to achieve the perfect crispiness.
- Batter the Fish or Chicken:
- Pat the fish fillets or chicken pieces dry with paper towels. Dip them into the batter, ensuring they’re fully coated.
- Fry Until Golden:
- Carefully place the battered pieces into the hot oil. Fry in small batches for 3-5 minutes (fish) or 7-10 minutes (chicken) until golden brown and cooked through.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve:
- Serve immediately with tartar sauce, lemon wedges, or your favorite dipping sauce.
Tips:
- Keep it Cold: Cold batter creates the best texture, so refrigerate it if not using immediately.
- Consistency Matters: Adjust the batter with a splash of club soda or water if it becomes too thick.
- Oil Temperature: Use a thermometer to maintain the correct frying temperature; too low makes greasy results, and too high can burn the batter.
Enjoy your crispy, homemade Long John Silver’s Batter—a perfect indulgence for fried food lovers! 🐟🍗