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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