Welcome, fellow food enthusiasts, to another exciting culinary adventure on “Life with Jeviko”! Today, we’ll embark on a nautical journey to the world of Long John Silver’s, renowned for their exceptional battered fish. From the comfort of your kitchen, you can create this delightful dish and amaze your taste buds with the familiar crisp and taste. Follow this step-by-step guide to bring this deep-sea delicacy to your dining table. The secret? A trifecta of club soda, baking soda, and baking powder!
Let’s break down the significance of these secret ingredients. The club soda introduces carbonation, while the baking soda and baking powder give our batter its signature lightness. The result? A batter that forms an airy, crisp coating on your fish, lightening the richness of the fried dish.
Now, grab your apron and let’s get started!
- 1 pound of fresh cod fillets
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon each of baking powder, baking soda, onion powder
- A pinch each of garlic powder and paprika
- 3/4 cup of club soda (you can swap it out with plain water if needed)
- Canola oil for deep frying
- Now, to the exciting part, cooking! Here is your step-by-step guide to preparing the perfect batter and frying your fish to perfection.
- Begin by crafting the batter. In a large bowl, blend all the dry ingredients – flour, cornstarch, sugar, salt, baking powder, baking soda, onion powder, garlic powder, and paprika.
- Introduce the club soda into the dry mix gradually, stirring to incorporate. Remember not to overmix as it could deflate the air bubbles that are essential for a light and fluffy batter.
- Now, let’s prep the fish. Pat your pound of cod fillets dry using a paper towel. Removing any surface moisture minimizes the potential for dangerous oil splatters during frying.
- Immerse the cod fillets in the batter. Let them bathe in it for a few minutes, ensuring a generous coating.
- Meanwhile, pour canola oil into a small cast-iron skillet until it reaches about 1/2 to 3/4 inches in depth. Warm it over medium-high heat until it hits the golden temperature of 350 degrees Fahrenheit. It’s best to use a deep-frying thermometer to confirm. Patience is key here!
- When the oil is at the right temperature, carefully lay two battered fillets into the skillet. Allow them to sizzle away for 3-4 minutes. Avoid the temptation to cram more fish into the skillet; crowding will lower the oil temperature and disrupt the frying process.
- Flip the fillets and let them cook on the other side for another 3-4 minutes or until they turn a tantalizing golden brown.
- Once done, place the golden-brown beauties on a plate lined with paper towels to drain excess oil.
- Before adding the next batch, allow the oil to return to the optimal temperature of 350 degrees Fahrenheit.
- Continue the frying process until you’ve worked your way through the entire pound of cod fillets.
- Don’t forget the finishing touch – a sprinkle of salt on your cooked fish to further enhance the flavor.
- Taste the ocean in every bite and let this delicacy transport you to your favorite Long John Silver’s outlet. Remember, every culinary experiment is an adventure – enjoy the journey as much as the destination. Happy cooking!
- Ingredients: Gather cod, flour, cornstarch, sugar, salt, baking powder, baking soda, onion powder, garlic powder, paprika, club soda, and canola oil.
- Mix: Combine dry ingredients. Gradually add club soda, avoiding overmixing.
- Prep: Pat cod dry, dip in batter.
- Fry: Heat oil to 350°F. Fry battered fillets 3-4 mins per side until golden brown.
- Drain and Season: Drain on paper towels, season with salt.
- Timing: Wait for oil to reheat before next batch, and serve fish immediately.