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.
Well, 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.
Also try my copycat of Captain D’s batter dipped fish!
Copycat Long John Silver’s Fish-and-Chips
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
- 4-6 cod fillets
- 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.