Long John Silver's Battered Fish (Copycat) |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My revised reverse-engineered recipe for Long John Silver's Battered Fish also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate - since only a fraction of flour and salt actually end up in the finished product. So be aware - the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated! Ingredients:
1 1/2-2 lbs boneless white fish (cod, halibut, or pollock) |
2 3/4 cups all-purpose flour |
6 tablespoons cornstarch |
1 tablespoon masa harina |
1 tablespoon fine sea salt |
2 teaspoons powdered sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon accent seasoning |
1/2 teaspoon white pepper |
3/8 teaspoon ground fennel |
3/8 teaspoon ground tarragon |
3/8 teaspoon ground turmeric |
1/4 teaspoon celery salt |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon paprika |
1 3/4 cups cold water |
2 tablespoons lemon juice |
3/4 teaspoon malt vinegar |
canola oil |
Directions:
1. 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.
2. 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 ).
3. 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.
4. 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.
5. INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
6. 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).
7. 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).
8. 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.
9. 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.
10. SERVE and enjoy!
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