10/23/22

Copycat Recipe for Long John's Silver Style Fish Fillet (been making this one almost exclusively since 2008 since it's my favorite)


If you follow me on Instagram you know I had a hard craving for Long John's Silver style fish and finally gave into it and made it this weekend. 

This is something I would happily make in a regular rotation because I love it so much but I don't for many reasons.  1)  We don't usually eat wheat flour (we are primarily low carb) 2) Frying foods in grease really smells up the house for a couple days and 3) Mr. Husband isn't a fan of fish except in fish tacos or shellfish like crab.

Substitutions:  I had taken tilapia out of the deep freezer to thaw, not quite sure what I'd be making with it.  But the thought of Long John's Silver fish was taking over my brain so I decided on the spur-of-the-moment to make it using the tilapia.  I also don't have sparkling water or club soda on hand right now, but I did have a 12 oz. can of lemon flavored hard seltzer left from our beach vacation in July so I whipped up a quick batter.  I didn't use self-rising flour this time, so I just used regular flour with the addition of some baking soda and baking powder.  I added paprika for a bit of color and used the batter for chunks of chicken for my husband.

I've been making this LJS copy-cat since 2008 in one way or another - always playing with the ingredients a little based on what I have on hand and what I feel like.  I've posted these in 2008 and 2018 which I'll include below as well.  



 
Batter for Fried Fish, Chicken, Shrimp and more!

1 c self rising flour
5 t prepared mustard
2 t sugar
2 t salt
1 egg
1 c water
1/2 t onion powder
2 lbs. fresh or frozen/thawed Cod filets or chicken strips, etc.

Mix everything but the fish/chicken. Heat a container of oil (3-4 cups) to about 350-400 degree's. Dip each filet into the batter and quickly place in the hot oil. Cook until golden brown, about 5 minutes. Drain on paper towels.
 
 

 
Seafood and Chicken Strip Batter
You can double this too if you want/need to


1 cup flour
1 1/2 t baking powder
2 t salt
1/2 t onion powder
4 t yellow mustard
1 egg
1 c sparkling water
Seafood or chicken, etc. you want to batter and fry

Mix the dry ingredients in a bowl.  Beat the egg in a separate bowl but only until just blended; don't over beat.  Pour the carbonated water into the egg, stir briefly and add to the dry ingredients.  Mix or whisk quickly just till blended; again, don't over beat.

Dip pieces of seafood of your choice or pieces of chicken into the batter and fry in hot oil until golden brown - be sure to turn a couple times so they cook evenly and don't crowd the pan.  Drain on paper towels.  Serve hot.
 
 
 
2022
 
Long John Silver's Style Fish

Approximately 2 lb. cod or other fish, or chicken chunks
2 c flour
1/4 c corn starch
2 t sugar
3 t salt
1/2 t baking soda
1/2 t baking powder
4 t mustard
1 t onion powder
1 t paprika
1/4 t fresh ground black pepper
2 eggs
12-16 oz. plain sparkling water, club soda, lemon flavored hard seltzer, etc.

Cut fish into wedges 7"X2" largest or whatever size you wish.  Blend the dry ingredients and add the liquid and eggs just before frying.  Heat oil to about 375 degrees (water sizzles when droplets are dropped).  Dip each fillet into the batter, coating generously and drop into the hot oil.  Fry each piece until golden brown (about 4-5 minutes).  Drain on paper towels or wire rack over paper towels.

*I packaged leftovers in food sealer bags, 2 to a bag, and sealed them to put in the deep freezer.  I was craving them again while typing this post so I literally left this browser open, took out a package and microwaved them to reheat and ate them sitting here at my desk while I finished the post!  The optimal way to reheat would be to crisp them in the oven by baking, or even in a skillet to crisp up again but believe me, I did not care.  They were delicious anyway and yes, I ate 2 more pieces just before typing this!




 
2018 I did a variety of seafood bites

 

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You might also be interested in the food sealer I mentioned in my post above:

 

  I have the Nesco Food Sealer (link is directly to the one I personally purchased through Amazon).  







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10/10/22

An American Housewife Uses: Fall... makes you think of pumpkin all.the.things and homemade bread. So - this post? My WonderMill Wheat Grinder

  Really super quick post here as it's something I've posted about before but I like to re-post some things once in a while (including some recipes) because so many people are new to HousewifeBarbie.com.  

We don't eat a lot of wheat flour as we are typically pretty low carb, but when we do, it's wheat I grind myself that I've purchased in wheat berry form. (Except at Christmas when I'm baking 1000+ items and obviously I opt to buy the large 25 lb. bags of flour!  Ha!)

For those of you who already know this is the mill I use, you can skip today's post.  I've posted about my mill(s) a few times over the years.

For the rest of you who are interested or who have never thought about it before, this is the grain mill I bought years ago and still love, still use and still recommend.   I love my manual mill(s) as well but for quick and easy, this is my go-to.

WonderMill

The WonderMill can grind over 100 pounds of flour per hour and handles wheat, corn, rice, legumes, beans, and other small grains like Quinoa and Amaranth. 

Some of the items not to mill in the WonderMill are:  Almonds, Cacao Nibs, Cardamom Seed, Cashews, Coffee Beans, Dried Coconut, Flax Seeds, Peanuts, Pine Nuts and Walnuts (all too oily). 

 
Note:  You can see I have Palouse brand wheat berries in my photos;  this is actually the brand I've bought and used for almost 10 years (?) now but I may try a couple other highly recommended brands for my next orders. 

Generally speaking it's a great product and I've never gotten a pebble or anything in any of the bags that has caused havoc with my WonderMill.  They are very clean wheat berries and great quality.  Over the past 10 years I've ordered both direct from their website and through Amazon

However, in all honesty, I did have some issues with my last shipment from them that one of my 4 - 25 lb. bags never shipped. 

I had ordered 100 lbs. direct from their website and got the individual notices when each of the 4 shipping labels had been made and were waiting to be shipped so I could track them.   Within a day or two, three (3) of the four shipped but the final one was still in 'label made' mode.

Sure enough, only 3 were delivered and those were the 3 with shipping notices. 

It took a lot of emails to customer service to get them to even answer me and when I did they weren't really nice to work with.  I pointed out the paperwork and online records show 4 shipping labels created but only 3 actually were shipped, I thought I was being helpful - but that didn't go over well with them and I had a terse reply that of course it shipped (with no label or tracking?) it must have gotten lost.  They acted like they were doing me a 'favor' to ship the missing (and paid for!) bag.

(Funny, I got all the updates this time showing it labeled, received by the shipper, a tracking number and every stop made until it got to my house with no problems.)
Anyway!  You can order wheat berries and/or a WonderMill on Amazon if you wish.  I order wheat berries in both smaller 5 lb. bags (like the photos) or in 25 lb. bags in which I divide up and reuse the burlap bags since I have so many of them after using them for so many years.

  The electric WonderMill - in use in An American Housewife's kitchen for almost 10 (?) years now and still works as perfect as the day I bought it.
 
 
 
 
 
 
 
 
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10/3/22

Creamy Chicken with Spinach and Bacon - no cream cheese in this sauce

 



Typically I make this dish in various ways based on what I decide to throw in, but usually it includes cream cheese.  This time around I really did not want cream cheese in a sauce; I wasn't in the mood for it, as it's just so, so rich and I didn't want that rich of a sauce.   I left it out and we did not miss it a bit.  It was so, so very good.  Mr. Husband took all the leftovers to work with him the next day for lunch and told me three or four different times how much he really loved this dish.   I found that so funny because it's basically the same type dish I typically make; just sans cream cheese this time.
 
Creamy Chicken with Spinach and Bacon

Boneless, skinless chicken thighs (6-8)
olive oil
butter
6 t minced garlic
1 small onion
1/3 c crumbled, cooked bacon
1 1/2 c half and half or heavy cream
2 handfuls fresh spinach or a handful sized helping of frozen, chopped
1/2 - 3/4 c parmesan cheese
dried red chili pepper flakes
Italian seasoning
salt and pepper

In an instant pot cooker, heat to 'saute' setting, add the oil.  Salt and pepper the the chicken and sear it in the oil.  Add about 3/4 c water to the cooker, seal and cook about 8 minutes until done.  Release steam.  If you opt to cook them in a pan on the stove, heat the oil, season them and sear them in the pan.  Once they are seared, add about 1/2 cup water and continue to cook until done.  Remove them and the broth from the pan and set aside.

In the skillet place the butter, cook the onion for 2-3 minutes until starting to soften, then add the garlic and cook 1 minute more.  Pour in the broth from the instant pot or the pan you cooked the chicken in.  Let this simmer to reduce a bit while you crisp the bacon pieces.  I use 'real bacon pieces' from the store and microwave them to crisp them but you can also dice or cook bacon slices and crumble them.  Add the bacon to the broth/onion/garlic mixture.

Add the half and half or cream and the seasonings to taste.  Add the spinach leaves, stirring gently to wilt them and mix in.  Add the parmesan cheese and red pepper flakes; let it simmer to reduce and thicken.

Spoon as much of the sauce over the chicken in your serving dish as you would like.  You can serve the extra sauce with the meal, as a topping for a side dish like mashed cauliflower or potatoes, or refrigerate it in an air tight container to use as a quick meal in a few days simply by cooking up some boneless chicken again and topping it.  






I made this dish because we had been out of town and had just returned home; I hadn't gone to the grocery store for fresh groceries yet and needed to use what we had on hand.  Thus, I used a red onion and some green onion instead of a yellow onion.


Adding the cream or half and half, and the rest of the ingredients


The spinach and parmesan

Stirring and letting simmer to thicken a bit








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