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Long John Silver's Battered Fish (Copycat) Recipe

Long John Silver's Battered Fish (Copycat) Recipe

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Long John Silver's Battered Fish (Copycat)

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Ingredients:

Serving

1 1/2-2 lbs boneless white fish ( cod , halibut , or pollock)
2 3/4 cups all-purpose flour
6 tbsp cornstarch
1 tbsp masa harina
1 tbsp fine sea salt
2 tsp powdered sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp accent seasoning
1/2 tsp white pepper
3/8 tsp ground fennel
3/8 tsp ground tarragon
3/8 tsp ground turmeric
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1 3/4 cups cold water
2 tbsp lemon juice
3/4 tsp malt vinegar
canola oil

Directions:

NOTE: IF USING SELF-RISING FLOUR - REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA - AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be as salty as the ocean ).
POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments - tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
SERVE and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.41 Kcal (1170 kJ)
Calories from fat	23.82 Kcal
		% Daily Value*
Total Fat	2.65g	4%
Cholesterol	40.67mg	14%
Sodium	1106.8mg	46%
Potassium	511.04mg	11%
Total Carbs	39.95g	13%
Sugars	0.49g	2%
Dietary Fiber	1.53g	6%
Protein	21.32g	43%
Vitamin C	1.6mg	3%
Iron	1.6mg	9%
Calcium	111.8mg	11%

Amount Per 100 g
Calories	127.81 Kcal (535 kJ)
Calories from fat	10.9 Kcal
		% Daily Value*
Total Fat	1.21g	4%
Cholesterol	18.61mg	14%
Sodium	506.28mg	46%
Potassium	233.76mg	11%
Total Carbs	18.28g	13%
Sugars	0.22g	2%
Dietary Fiber	0.7g	6%
Protein	9.75g	43%
Vitamin C	0.7mg	3%
Iron	0.7mg	9%
Calcium	51.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.5

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
sugar free

Bad Points

High in Sodium

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