Dreaming of that crispy Long John Silver’s seafood? You’re in for a treat! They became famous for their ultra crispy batter, and today we’re going to share the secret. This isn’t just a recipe—it’s an invitation to make restaurant-quality seafood in your own home.
Crispy Nibbles of Swimmers: How to Make Long John Silver’s Batter
I grew up by the coast, so naturally we had a lot of seafood at home. Although it was grandma’s makeshift buttermilk, thinly crispy batter (similar to Long John Silver’s) that brought the whole family together. I based this recipe on her kitchen secrets, as well as many good family moments spent devouring golden, crispy seafood together.
Understanding the Ingredients
Before we dive into the recipe, let me first explain the role each ingredient plays.
If you do want to make these gluten-free, just substitute the flour for your favorite GF multi-purpose blend!! Flour: This makes up the bulk of the bready batter, giving it a satisfying chewy structure.
Cornstarch—This is the hidden gem of crispy, making it both egg-like and fluffy.
Baking soda and baking powder—These two work together to give you a light, fluffy batter.
Salt enhances flavor.
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