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. Fortunately, I can get all the crunchies I want when I make this copycat Long John Silver’s Fish-and-Chips.
More Crunchies. More Better!
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. This copycat Long John Silver’s Fish-and-Chips dish will bring back memories of the last time you stopped by the restaurant!
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.
Also try my copycat of Captain D’s batter dipped fish!
Copycat Long John Silver’s Fish-and-Chips
Ingredients
For the batter
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ cup water
For the fish
- 4-6 cod fillets
- vegetable oil for frying
- Tartar sauce I used Frog Bone’s Bayou Tartar and malt vinegar, for serving
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.
Nutrition
Nutritional values are approximate.
