Long John Silver’s Crispy Batter

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Ingredients:
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup cold water
1 tablespoon white vinegar
Instructions:
Mix Dry Ingredients:
In a large bowl, combine flour, cornstarch, baking soda, baking powder, salt, and sugar. Mix well to distribute all the ingredients evenly.
Add Liquids:
Add cold water and white vinegar to the dry ingredients. Whisk until the mixture is smooth and free of lumps. The batter should be thick enough to coat the back of a spoon but still liquid enough to drip off.
Rest the Batter:
Let the batter sit for about 10 minutes. This rest time allows the baking powder and baking soda to start working, creating little air bubbles for extra crispiness.
Heat Oil:
While the batter rests, heat vegetable oil in a deep fryer or a deep pan to 375°F (190°C).
Dip and Fry:
Dip your fish, chicken, or shrimp pieces into the batter, ensuring they are fully coated. Carefully lower them into the hot oil. Fry until golden brown and crispy, typically 3-4 minutes, depending on the size of the pieces.
Drain:
🥄 Remove the fried items with a slotted spoon and drain on paper towels to remove excess oil.
Notes:
Ensure the water is cold to enhance the crispiness of the batter.
Do not over-mix the batter; some small lumps are fine and can contribute to the overall texture.
The batter can also be used for vegetables like onion rings or zucchini slices for a delightful side or snack.

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