Fish tacos are a crowd-pleaser, offering a delightful mix of crispy fried fish, fresh toppings, and creamy sauces. At the Great Lakes Kitchen, we’re diving into how to recreate the iconic Long John Silver’s fish batter at home. This golden, crispy batter will elevate your fish tacos, leaving everyone asking for seconds. Ready in less than 30 minutes, this recipe is simple yet incredibly satisfying.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients (Serves 4):
For the Batter:
- ¾ cup all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold water
For the Fish:
- 1 lb (about 4 fillets) of white fish (e.g., cod, tilapia, or haddock)
- Oil for deep frying
Instructions
Step 1: Prepare the Batter
- Mix the Dry Ingredients:
In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Use a whisk to blend the dry ingredients thoroughly. This ensures an even, lump-free batter. - Add the Cold Water:
Gradually pour the cold water into the dry ingredients while whisking. The batter should be smooth and slightly thick, coating the back of a spoon. If it feels too thick, add a tablespoon of water at a time to adjust the consistency.
Step 2: Prepare the Fish
- Prep the Fillets:
Rinse the fish fillets under cold water and pat them dry with paper towels. Dry fish ensures the batter sticks well. - Coat the Fish:
Dip each fillet into the prepared batter, ensuring it’s fully coated. Allow any excess batter to drip off before frying.
Step 3: Fry the Fish
- Heat the Oil:
Fill a deep frying pan or pot with oil (about 2–3 inches deep) and heat it to 375°F (190°C). Use a kitchen thermometer to maintain the temperature, as consistent heat is crucial for crispy results. - Fry the Fish:
Carefully place the battered fillets into the hot oil. Fry in small batches to avoid overcrowding, which can lower the oil temperature. Cook for 3–4 minutes on each side or until the batter turns golden brown and crispy. - Drain Excess Oil:
Remove the fried fish and place it on a plate lined with paper towels to absorb excess oil.
Serving Suggestions
For fish tacos, serve the crispy fish in warm tortillas topped with:
- Shredded cabbage or lettuce
- Sliced avocado
- Pico de gallo or diced tomatoes
- A drizzle of creamy chipotle sauce or tartar sauce
- A sprinkle of fresh cilantro
Pair your fish tacos with a side of lime wedges for an extra burst of flavor.
Tips for Success
- Cold Ingredients: Ensure the water and fish are cold before starting. The temperature contrast helps create a crispy batter.
- Consistent Oil Heat: Maintain the oil temperature throughout frying to avoid greasy or undercooked fish.
- Experiment with Seasonings: Add spices like paprika or garlic powder to the batter for extra flavor.
Creating Long John Silver’s style fish batter at home is a game-changer for seafood lovers. This simple recipe transforms ordinary fish into crispy, golden perfection, perfect for tacos or as a standalone dish. Whether you’re hosting a dinner or craving comfort food, this recipe is sure to become a family favorite.
So, grab your ingredients and get ready to fry up some deliciousness. Your fish tacos will never be the same again—crispy, flavorful, and utterly satisfying! Enjoy!