Lone John Sliver Beer-Battered Fish
Submitted by trt9364
Copycat Long John Silver’s beer-battered fish with a crispy coating of beer, lemon juice, biscuit mix, and self-rising flour. Triple-dipped for an extra crunchy deep-fried shell.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis copycat beer-battered fish nails the crunchy, golden coating that made Long John Silver’s famous. The secret is a triple-dip process: beer first, then self-rising flour, then a smooth batter made with more beer, lemon juice, egg, and biscuit mix. Each layer builds up a shell that fries up shatteringly crisp.
Letting the batter rest 10 minutes at room temperature before using is a must. The resting time lets the gluten relax and the carbonation from the beer distribute evenly, which gives you a lighter, puffier coating instead of a heavy, doughy one.
Cut the fillets into triangles so you get more surface area and more crust per bite. That geometry is what makes fish-and-chips style battered fish so satisfying compared to a plain fried fillet.
The same batter works perfectly for shrimp too.
Pro Tips
- Keep the oil between 385-400°F (196-204°C). Too cool and the batter absorbs oil and turns greasy. Too hot and the outside burns before the fish cooks through.
- Dry the flour-coated pieces on the cookie sheet for 2-3 minutes before dipping in batter. The flour needs to set so the batter sticks properly.
- Fry in small batches. Overcrowding drops the oil temperature and gives you soggy, pale results.
- Use a mild white fish like cod, haddock, or pollock. Oily fish like salmon fights with the batter instead of complementing it.
Variations
- Beer-battered shrimp: Substitute large or jumbo shrimp, following the same triple-dip and frying method.
- Spicy batter: Add cayenne and garlic powder to the batter mix for a kicked-up version.
Ingredients
Directions
Batter: In a 1½ quart mixing bowl, with wire whisk, whip ⅔ cup beer, lemon juice, egg, biscuit mix, and ½ cup self-rising flour together until smooth. Let it stand ten minutes at room temperature before using.
Meanwhile place two soup or cereal bowls on counter near the stove so that you can work quickly in coating food and getting it into the hot oil.
In one small bowl put ½ cup beer and into the other put ½ cup self-rising flour.
Have a cookie sheet on hand. Cover half of it with paper towels for draining the fried foods. The other half leave plain for drying the coated food before you dip it into batter.
Allow 1½ to 1½ pounds fish fillets to serve 4 people.
Cut each fillet in half to resemble triangles.
Dip 1 piece at a time, first into beer. Let excess drip off.
Coat lightly then in the self-rising flour.
Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece with 3-tined fork or tip of sharp knife and coat in prepared batter evenly but lightly, letting excess drip back into bowl of batter.
Fry a few pieces at a time in 385 to 400℉ (200℃) oil, at least 1½ inches to 3 inches deep in heavy saucepan or use electric fry pan with temperature control dial to regulate heat of oil.
Allow about 3 or 4 minutes per side for each piece of batter-coated fish, turning once to brown other side.
Remove from oil with tip of sharp knife. Drain on paper towel.
Keep warm on cookie sheet in 300F oven until all pieces have been fried.
SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen, cooked, ready to serve shrimp, that have been completely thawed, following the Lone John Silver recipe exactly, using the shrimp in place of the fish triangles.
Be sure to dip the shrimp 1st in the beer and then into the self-rising flour before coating in prepared batter.
Fry as directed for fish in above recipe.
1 pound serves 4.
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