LONG JOHN SILVER'S BATTER-DIPPED FISH
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Source: "Top Secret Recipes" by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat the oil in a deep pan to about 400 F.
- Cut the fish into approximately 7 x 2-inch wedges.
- With a mixer, blend the flour, water, egg, sugar, and salt.
- Dip each filet into the batter, coating generously, and quickly drop into the oil.
- Fry each fillet until dark golden brown, about 5 minutes.
- Remove from the oil and place on paper towels or a metal rack to drain.
- Makes 4 to 6 fillets
- Tidbits: Soybean oil is what your local Long John Silver's uses to fry their fish, and you will best duplicate the real thing by using the same oil. But any other oil may be substituted. You might want to try canola oil. It is the lowest in saturated fat, and the taste difference is only slight. It's crucial that your oil be hot before frying the fish. To test the temperature, drip some batter into the oil. It should bubble rapidly. After 5 minutes, the test batter should become golden brown. If so, fry away, fish fiends.
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