Hey there, fellow foodies! It’s your pal from Ineskohl Kitchen, back vÄth another amazing recipe that I
just can’t wait to share wifi you. Trxiay_ we’re making a scrurnptious Long John Silver’s batter, perfect for
both fish and shrimp. You know, I’ve had this recipe in my collection for what feels like forever — maybe
15 or 20 years — and its become a real favorite of mine, especially since I got married. So, without
further ado, let’s dive right in!
Can I use this batter for other types of seafood?
Absolutely’ This versatile batter isn’t just for fish and shrimp. You can use it to coat other types of
seafood, like scallops, calamari, or even crab cakes. Just make sure you adjust the cooking time
depending on the size and thickness of the seafood.
Can I make the batter ahead of time?
I wouldn’t recomrnend it. This batter is best when used immediately after mbcing. If you do need to make
it ahead of time, store it in the fridge for no more than a couple of hours, and give it a good stir before
using it
o
What’s the best oil to use for frying?
nmen it comes to deep frying, you want to use an oil wqth a high smoke point, like vegetable, canola, or
peanut oil These oils can handle high temperatures without breaking down, making them ideal for
frying _

Ingredients:
• 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 2 tsp sugar
• 2 tspsalt
112 tsp paprika
1/2 tsp onion powder
112 tsp baking soda
1/2 tsp baking powder
1/4 tsp black pepper
• 2 cups (480ml) club soda
• Oil for frying (l recommend using a deep fryer)
Instructions:
1. In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, paprika, onion powder,
baking soda, baking powder, and black pepper. Grab your trusty whisk and mix everything together
until its evenly distributed.
2. Nov.’, pour in the club soda and give it a good stir, making sure to break up any lumps that might be
lurking in your batter. You’re aiming for a smooth, slightly thick consistency that’s perfect for coating
your fish and shrimp.
3. Time to heat up your deep fryer or a large, deep pot with enough oil for frying. “‘We the oil is heating
up, go ahead and pat dry your fish and shrimp (about 2 pounds in total) with paper towels.

4. Once the oil has reached the ideal frying temperature (around 375ZF or 190zc), stan dipping your
fish and shrimp into the batter, making sure they’re filly coated. Carefully lower them into the hot oil
and let them cook until thefre golden brovm and crispy on me outside. This should take about 2-3
minutes for shrimp and 4-5 minutes for fish, depending on their thickness.
5. As your fish and shrimp are done cooking, use a slotted spoon or a spider to carefully lifi them out of
the oil and transfer them onto a plate lined with paper towels to drain any excess oil.
6. If youre a fan of those irresistible Long John Silver’s crunchies, sinWy drizzle some of the bater into
the hot oil and let them cook until crispy. Scoop them out with your sloffed spoon and add them to
your plate offish and shrimp.
And there you have it — a delicious. golden-brown feast that’ll transpon you straight to your favorite
seafood joint. IVe whipped up this batter at family gatherings, and it’s always been a massive hit. So,
don’t hesitate to give it a try — I promise you won’t be disappointed!
Now go ahead and indulge in this scrumptious meal. Trust me, it won’t last long once it hits the table! As
always, I’d love to hear your thoughts on this recipe, so don’t forget to leave a cornment below_ And if
ycgu haven’t already, make sure to follow Ineskohl Kitchen for more lip-smacking recipes like this one.
Happy cooking, y’al!