LONG JOHN SILVER'S BATTERED FISH (COPYCAT)

Long John Silver's Battered Fish (Copycat) image

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).

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

1 1/2-2 lbs boneless white fish (cod, halibut, or pollock)
3 cups self-rising flour
2 tablespoons cornstarch
1 tablespoon cornflour
2 teaspoons fine sea salt
2 teaspoons granulated sugar
1/2 teaspoon white pepper
3/8 teaspoon Accent seasoning
3/8 teaspoon ground fennel
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon onion powder
1/4 teaspoon ground paprika
1/4 teaspoon ground tarragon (finely crushed okay)
1/4 teaspoon ground turmeric
1 3/4 cups water (use 1 3/4 cups club soda if using regular flour)
2 tablespoons lemon juice
1 teaspoon malt vinegar
canola oil

Steps:

NOTE: IF USING REGULAR FLOUR -- ADD AN ADDITIONAL 1 1/2 TEASPOONS FINE SEA SALT (FOR A TOTAL OF 1 TABLESPOON) -- AND USE CLUB SODA INSTEAD OF WATER. FOR EASY GRINDING OF FENNEL SEED AND/OR CELERY SALT, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
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.
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.
INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the combined LIQUID BATTER ingredients, without over-mixing.
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).
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).
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.
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.
SERVE and enjoy!