LONG JOHN SILVER'S FISH BATTER

Yes, I know I am weird!  And here is more proof.  I do not eat fish but I love Long John Silver's fish batter.  Any time my family would go to Long John's I would eat everyone's crunchies.  And I was Lucky at Long John's too.  I once won a TV at the Long John's in Bedford, Indiana!  We don't have one in our area now but when I saw this recipe on facebook, I knew I had to add it to my blog.  You see this is where I store my recipes. Perhaps you would like this recipe, too.  And by the way, thank you Anna DeLong for posting this.

LONG JOHN SILVER'S FISH BATTER

Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown

FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from a lady named Connie in Pennsylvania. She said this will make several batches and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.

ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES

This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."

LIGHT BATTER

3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten

In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.
HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced.

BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.

Note: This is an old post from my vintage recipes blog. 

LONG JOHN SILVER'S BATTER COPYCAT RECIPE

1 ½ cups of all-purpose flour

4 tbsp of cornstarch
½ tsp of baking soda 
½ tsp of baking powder
½ tsp of salt
1 ½ cups of heated ginger ale

Mix together the flour, cornstarch, baking soda, baking powder and salt in a large mixing bowl. 

Heat ginger ale for 1 minute in the microwave; mix with the dry ingredients until well combined.

Coat fish, chicken or shrimp in the batter and deep fry in heated canola oil over medium high heat until golden brown.

file photo LJS's fish meal

FRIED CHICKEN COATING

1. This recipe is from a handwritten page I belong to. It is from Connie Taylor in Pennsylvania. She said this will make several batches and she sometimes adds garlic and/or onion powder. She also uses it on pork chops.
2.