Crispy Battered Whitefish Delight
Indulge in this perfectly crafted, copycat version of Long John Silver's Battered Fish, offering you a crispy, golden exterior with tender, flaky whitefish inside. This delicious recipe features a mouthwatering blend of spices and a light batter that makes it versatile enough for frying prawns, mushrooms, onion rings, or even chicken drumettes. Perfectly paired with a tangy dipping sauce of light soy sauce, rice vinegar, minced garlic, green onions, and a splash of sherry, this dish will transport you to coastal dining bliss from the comfort of your kitchen. Prepare to impress your family and friends with this truly delightful take on a classic favorite!
N/A
Servings
400
Calories
21
Ingredients
Ingredients
boneless whitefish
1 1/2-2 lbs (thawed and cut into 3-inch x 4-inch pieces)
all-purpose flour
2 3/4 cups (none)
cornstarch
6 tablespoons (none)
masa harina
1 tablespoon (none)
fine sea salt
1 tablespoon (none)
powdered sugar
2 teaspoons (none)
baking powder
1 teaspoon (none)
baking soda
1 teaspoon (none)
Accent seasoning
3/4 teaspoon (none)
white pepper
1/2 teaspoon (none)
ground fennel
3/8 teaspoon (none)
ground tarragon
3/8 teaspoon (none)
ground turmeric
3/8 teaspoon (none)
celery salt
1/4 teaspoon (none)
garlic powder
1/4 teaspoon (none)
onion powder
1/4 teaspoon (none)
paprika
1/4 teaspoon (none)
cold water
1 3/4 cups (none)
lemon juice
2 tablespoons (none)
malt vinegar
3/4 teaspoon (none)
canola oil
enough for deep frying (none)
Instructions
1
1. If using frozen fish, begin by thawing the boneless whitefish. Once thawed, cut the fillets into pieces approximately 3 inches by 4 inches in size.
2
2. Create a light brine by mixing sea salt with water and let the fish soak for 20 minutes—this brine should be comparable to ocean water in saltiness.
3
3. In a deep-fryer, pour enough canola oil to fully immerse the fish. Insert the deep-fryer basket and preheat the oil gradually to 360°F.
4
4. In a large bowl, combine all dry batter ingredients. Whisk them together until well-blended. Reserve 2 cups of this dry mixture for later use.
5
5. In a separate bowl, add the liquid batter ingredients to the reserved dry mixture. Stir gently until just combined, avoiding over-mixing.
6
6. After the brining process, carefully remove the fish from the saltwater bath and gently blot them dry.
7
7. Lightly coat each piece of fish with the reserved dry dredging mixture, ensuring they do not tear.
8
8. Dip each coated fillet into the prepared batter using a flat spatula, allowing any excess batter to drain.
9
9. Carefully drop the battered fish into the preheated oil, ensuring they do not stick to the basket. If they do, gently use a flat spatula to release them.
10
10. Fry the fish in batches without overcrowding, until the coating turns golden brown and the fish is tender and flaky. Remove cooked fish and place on absorbent paper to drain excess oil.
11
11. Keep the cooked fish warm in a preheated oven at 170°F if necessary, while repeating the frying process with the remaining fillets.
12
12. Serve the crispy battered fish slightly cooled, accompanied by fresh lemon slices and your favorite condiments, such as tartar sauce, cocktail sauce, cream horseradish, hot sauce, and malt vinegar.
Nutrition Information
22g
Fat
37g
Carbs
19g
Protein
450mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Battered Whitefish Delight?
It is a copycat version of Long John Silver's Battered Fish that features a light, crispy golden exterior and tender, flaky whitefish inside.
How many calories are in a serving of this fish?
There are approximately 400 calories per serving of this dish.
What type of fish is recommended for this recipe?
The recipe calls for 1 1/2 to 2 lbs of boneless whitefish fillets.
What size should the fish fillets be cut into?
The fillets should be cut into pieces approximately 3 inches by 4 inches in size.
How long should I brine the fish?
The fish should be soaked in a saltwater brine for 20 minutes before frying.
What temperature should the frying oil be?
The canola oil should be preheated gradually to 360°F.
Can I use this batter for other types of food?
Yes, the batter is versatile enough for frying prawns, mushrooms, onion rings, or chicken drumettes.
What are the primary dry ingredients in the batter?
The dry ingredients include all-purpose flour, cornstarch, masa harina, and various leavening agents like baking powder and baking soda.
How much fat is in this recipe?
Each serving contains 22g of fat.
What is the protein content of the Crispy Battered Whitefish?
The recipe provides 19g of protein per serving.
What is the sodium content per serving?
There is 450mg of sodium per serving in this recipe.
Why is masa harina used in the batter?
Masa harina helps achieve the specific texture and flavor profile associated with the copycat restaurant style.
What spices give the batter its flavor?
The seasoning blend includes white pepper, ground fennel, ground tarragon, ground turmeric, celery salt, garlic powder, onion powder, and paprika.
How much all-purpose flour is required?
The recipe requires 2 3/4 cups of all-purpose flour.
What liquid ingredients are mixed into the batter?
The liquid ingredients consist of cold water, lemon juice, and a small amount of malt vinegar.
How should frozen fish be handled?
If using frozen whitefish, it must be thoroughly thawed before you begin the cutting and brining process.
What should I do after brining the fish?
Remove the fish from the saltwater bath and gently blot them dry before dredging.
Why should I dredge the fish in dry mixture before the wet batter?
Lightly coating the fish with the reserved dry mixture ensures the wet batter adheres properly without tearing.
How do I prevent the fish from sticking to the fryer basket?
Ensure the oil is hot enough and use a flat spatula to gently release the fish if it sticks during the initial drop.
What is the carbohydrate count for this dish?
One serving of this battered whitefish contains 37g of carbohydrates.
How do I keep the fish warm while cooking in batches?
Keep the cooked fillets in a preheated oven at 170°F while you fry the remaining pieces.
What are some recommended serving condiments?
It is delicious served with tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar, and fresh lemon slices.
Why is cornstarch used in the batter?
Cornstarch helps create a crispier exterior by reducing the gluten development in the flour.
What is the purpose of the 20-minute brine?
The brine seasons the fish and helps it remain moist and tender during the high-heat frying process.
What kind of oil should be used for deep frying?
Canola oil is recommended because it has a high smoke point and a neutral flavor.
How many ingredients are in this recipe?
The recipe utilizes a total of 21 ingredients including the fish, batter components, and spices.
What is Accent seasoning used for?
Accent seasoning is included to enhance the overall savory flavor of the batter.
How do I know when the fish is finished cooking?
The fish is done when the outer coating is golden brown and the interior is tender and flakes easily.
Can I add vinegar to the batter?
Yes, the recipe uses 3/4 teaspoon of malt vinegar in the liquid batter portion.
How should the batter be mixed?
Combine the liquid ingredients with the reserved dry mixture and stir gently until just combined, taking care not to over-mix.