Long John Silver’s Batter: A Crispy, Light and Flavorful Seafood Coating

Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, white pepper, garlic powder (if using), and rice flour (if using). Make sure the dry ingredients are well combined.

Add Wet Ingredients: In a separate bowl, whisk together the cold club soda (or sparkling water), egg, and vegetable oil (or melted butter) until well combined. The club soda adds the key lightness and crispiness to the batter.

Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients while whisking gently. Stir until just combined, but be careful not to overmix—the batter should be thick, but still slightly lumpy. If it’s too thick, you can add a little more club soda to reach the desired consistency.

Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the seafood.

Coat the Seafood: Pat the seafood dry with paper towels to remove any moisture. Dip each piece of seafood into the batter, ensuring it’s fully coated. Let any excess batter drip off before carefully placing the coated seafood into the hot oil.

Fry to Perfection: Fry the seafood in batches to avoid overcrowding the pan. Cook for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the seafood from the oil and place it on a paper towel-lined plate to drain excess oil.

Serve: Serve the crispy fried seafood immediately with your favorite sides, such as fries, coleslaw, or hushpuppies, along with a generous squeeze of lemon and tartar sauce.

Serving and Storage Tips: