Place the dry ingredients in a bowl and combine.
Add water gradually and combine until it reaches a consistency, then rest it for 10 minutes.
Allow the batter to sit for a few minutes.
Intermediary Instructions for a Flawless Batter
Here are some expert tips:
Consistency: the batter should not be too thick or thin.
Heating Oil: 375°F is the perfect temperature for oil.
Storage: You can keep the leftover batter in the fridge for two days.
Making the Ultimate Recipe: Secrets from a Pro
Making Long John Silver’s Style Batter: More Than a Recipe—It Is the Little Things That Help You Get Some Great Results. We have some insider tips on how to improve your batter!
Flour: I get a similar coating using plain old all-purpose flour, but the real-deal fast-food-style fascicley crust is made from pure wheat gluten; it’s wet when raw and hard as cement after frying. They will be crispier because when you fry cornstarch, it gives a lightness and crunch to the batter.
Water Temperature: Water temperature affects batter. We slice the crab claws in half for presentation, coat them with a crispy beer batter (cold water halts glutinous formation, keeping the batter light and tasty as opposed to chewy), and deep-fry them until golden.
Resting the Batter: Allowing your batter to rest for 10-15 minutes after mixing allows time for flour and creamy ingredients to fully hydrate and put together a more consistent coating.
Oil Temperature: It is crucial to keep the oil at around 375°F. If the oil is too hot, the batter will brown too quickly on the outside and not cook inside. Do not do this; otherwise, your fish will absorb too much oil and end up greasy.
Continue Reading in next page
