Hey there, fellow foodies! Ifs YO’Jr pal from Ineskohl Kitchen, back with another amazing recipe that I just
can’t wait to share with you Today, were making a scrumptious Long John Silvers batter, perfect for
both fish and shrimp. You know, I’ve had this recipe in my collection for what feels like forever — maybe
1 S or 20 years — and it’s become a real favorite of mine, especially since I got married. So, without
further ado, lefs dive right in!
Can I use this batter for other types of seafood?
Absolutely’ This versatile batter isnh 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 agust the cooking time
depending on the size and thickness of the seafood.
Can I make the batter ahead of time?
I wouldnh recommend it. This batter is best when used immediately after mixing. 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.

Whats the best oil to use for fryhg?
When it cornes to deep frying, you want to use an oil with 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
• 1/2 tsp paprika
• 1/2 tsp cnion powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp black pepper
• 2 cups (480ml) club soda
Oil for frying (I recornmend using a deep fryer)
Instructions:
1. In a large mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, paprika, cnion powder,
baking soda, baking powder, and black pepper. Grab your trusty whisk and mix everything together
until it’s evenly distributed.

2. Now, 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. While the oil is heating
up, go ahead and pat dry your fish and shrimp (about 2 pounds in total) with paper towels_
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4. Once the oil has reached the ideal frying temperature (around 375T- or 190’C), start dipping your fish
and shrimp into the batter, making sure they’re fully coated. Carefully lower thern into the hot oil and
let thern cook until they’re widen brown and crispy on the outside. This should take about 2-3
minutes for shrimp and 4-5 minutes for fish, depending on their thickness.
S. As your fish and shrimp are done cooking use a slotted spo.al or a spider to carefully lift them out Of
the oil and transfer them onto a plate lined with paper towels to drain any excess oil.
6. If you’re a fan of those irresistible Long John Silveds crunchies, simply drizzle some of the batter into
the hot oil and let thern cook until crispy. Scoop them out wth your slotted spoon and add them to
your plate of fish and shrimp.

And there you have it — a delicious, golden-brown feast thafll transport you straight to your favorite
seafood joint. I’ve whipped up this batter at family gatherings, and ifs always been a massive hit. So,
donh hesitate to give it a try — I promise you wont be disappointed!
Now go ahead and indulge in this scrumptious meal. Trust me, it wordt last long once it hits the table! As
always, Vd love to hear your thoughts on this recipe, so daft forget to leave a comment below. And if you
haven’t already, make sure to follow Ineskohl Kitchen for more lip-smacking recipes like this one.
Happy cooking, yall!