Dive into the crispy delight of our homemade batter perfect for seafood and chicken! Golden perfection awaits you! Long John Silver’s Fish and Chicken Batter is a tempura batter is light, airy, and perfect for frying seafood, chicken, or vegetables.
Long John Silver’s Fish and Chicken Batter is made with pantry staples like flour, cornstarch, and baking powder, the addition of cold club soda ensures a delicate, crispy coating every time. Simply whisk the dry ingredients, add the cold soda for a smooth batter, and coat your favorite ingredients before frying to golden perfection. Ideal for creating delicious, professional-quality fried dishes at home.
This Long John Silver’s Fish and Chicken Batter tempura batter transforms ordinary ingredients into crispy, golden perfection with just minutes of preparation. The secret lies in the perfect ratio of flour to cornstarch and the addition of cold club soda, creating that signature light texture that’s irresistible whether you’re frying vegetables, seafood, or chicken.
Why You’ll Love This Recipe
- Ready in just 10 minutes with pantry staples
- Creates the perfect light and airy crispiness that professional chefs strive for
- Works beautifully with virtually any food you want to fry
- Stays crispy longer than traditional batters
I developed this recipe after years of disappointing restaurant tempura that always seemed too heavy or greasy. After countless experiments in my kitchen, this version finally captured that ethereal lightness I was searching for.
Ingredients
- All-purpose flour: Provides the structure without becoming heavy when properly combined with other ingredients
- Cornstarch: The secret weapon that creates that signature crispiness while preventing the batter from absorbing too much oil
- Baking powder and baking soda: Create air bubbles that expand in hot oil resulting in that light texture we all crave
- Salt and sugar: Balance the flavors while helping achieve that beautiful golden color
- Onion and garlic powder: Add a subtle depth of flavor without overwhelming your main ingredients
- Cold club soda: Absolutely essential as the carbonation and cold temperature prevent gluten development and create a lighter texture
Ingredient Amounts:(enough for 2 lbs. of food)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup cold club soda
How To Make Tempura Batter:
Mix the dry ingredients:
Combine all-purpose flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder in a large bowl. Whisk thoroughly until all ingredients are evenly distributed. This ensures even flavor and leavening throughout your batter.
Create the Batter:
Slowly pour the cold club soda into your dry ingredients while continuously whisking. The key here is to use gentle strokes rather than vigorous mixing which would develop gluten and make your batter tough. Stop when you achieve a consistency similar to heavy cream. Small lumps are actually desirable.
Rest Briefly:
Allow your batter to rest for 2 to 3 minutes. This gives the leavening agents time to activate and the starches time to hydrate properly. Avoid resting longer than 5 minutes or you’ll lose the beneficial effects of the carbonation.
Fry to Perfection:
Heat your oil to exactly 350°F. Too cool and your food will absorb oil becoming greasy, too hot and the exterior will burn before the interior cooks. Dip your food items completely in the batter, let excess drip off for a second, then carefully lower into the hot oil. Fry until golden brown, about 3 to 4 minutes depending on size.
Drain and Serve:
Remove fried items with a slotted spoon or spider strainer and place on paper towels to absorb excess oil. Serve immediately for maximum crispiness with your favorite dipping sauces.
More Recipe Suggestions:
Creamy Coconut White Fish Stew
Crispy Fish Tacos with Cilantro Lime Slaw
Long John Silver’s Fish and Chicken Batter
Equipment
- Large Skillet Optional for frying
- Portable/Electric Deep Fryer Optional for frying
- Soup Pot / Dutch Oven Optional for frying
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup cold club soda
Instructions
- In a large mixing bowl, combine flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder. Whisk together to blend well.
- Gradually add the cold club soda to the dry ingredients while continuously whisking to ensure a smooth batter.
- Allow the batter to sit for a few minutes to slightly thicken.
- Dip seafood or chicken into the batter, ensuring each piece is thoroughly coated.
- Fry in hot oil (350°F or 175°C) until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve immediately.
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