Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered.
Copycat Long John Silver's Fish-and-ChipsWell, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Copycat Long John Silver's Fish-and-Chips

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the batter

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water

For the fish

For the fries

  • 6 Russet potatoes sliced into thin strips
  • Kosher salt

Instructions

For the batter

  • Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

  • Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  • Pat fish dry and coat well in the batter.
  • Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  • Remove to a paper towel-lined plate
  • Service with tartar sauce and malt vinegar.

For the fries

  • Reduce oil temperature to 325 F.
  • Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  • Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.


Sriracharitos with Dip

Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close. I was jonesin’ for some kickin’ hot tortilla chips and a dip. So I developed Sriracharitos with dip.

Sriracharitos have that great Sriracha flavor, all on a crunchy tortilla chip. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip.
Sriracharitos with DipI found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub. Either way, you’ll love a big plate of Sriracharitos with a big bowl of dip!

Sriracharitos with Dip

The dip makes enough for a good sized bag of tortilla chips.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mike

Ingredients

For the Sriracharitos (Sriracha tortilla chips)

For the Sriracha dip

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons rice vinegar
  • 1 tablespoon or more, to taste Sriracha
  • 2 teaspoons dried dill
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt

Instructions

For the Sriracharitos

  • Preheat oven to 400 F.
  • Place chips onto a large baking sheet.
  • Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
  • Turn the chips over and spray and season the other side.
  • Place the chips into the oven for 5-10 minutes.
  • Let cool just slightly before serving with the dip.

For the sriracha dip

  • Whisk together all ingredients. Refrigerate for 30 minutes before serving.

Peeps Chips

Everyone loves Peeps. Heck you can even buy Peeps stuffed toys (I’ve noticed one or two around our house even…). So how about doing something different with Peeps? How about crazy good Peeps chips? They’re crunchy. Very crunchy. And they taste like toasted marshmallows. The kind you get over a campfire. They’re really addicting. And kind of messy.

Peeps ChipsThese little Peeps chips treats take a bit of work to make, but they’re worth it. You want to dehydrate them over low heat. Our oven’s lowest temperature setting is 170 F, which worked perfectly. Just slide a wooden spoon in between the door and oven frame so that any moisture can escape. Our oven also has a warming drawer which, when set to High, gets to 190 F, which is also fine. Just leave the drawer slightly ajar so steam can escape.

Also try my Peeps-stuffed Oreos.

Peep Chips

Course Treat
Cuisine American
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes

Ingredients

  • Peeps

Instructions

  • Heat an oven to it's lowest temperature, 170-190 F.
  • Flatten out the Peeps with your hands, cast iron skillet, spatula... anything you have.
  • Place the flat Peeps onto baking sheets lined with parchment paper.
  • Insert into oven and let dehydrate for 10 or so hours, turning the pans every few hours. Keep the oven door ajar by placing a wooden spoon between the door and oven frame. You want just enough of a gap so any moisture coming off the Peeps escapes.
  • After 10 hours our Peeps were crunchy on top, but still soft inside. I flipped them and let them go another 2 hours. At that point they were pretty crunchy. I removed them from the oven and let them cool. They then hardened completely.