Fish Fry(Like Long John Silver'S)
Crispy, golden fish fry with a tangy sweet-sour sauce, perfect for a quick, flavorful meal that appeals to seafood lovers and those craving classic American comfort food.
Ingredients
Instructions
- Thaw the fish completely.
- Prepare the Sweet-Sour Sauce as desired.
- Separate the fish fillets if they are frozen together.
- Pat the fish fillets dry with paper towels.
- Heat oil in a deep fryer or large skillet.
- In a bowl, mix flour, water, baking powder, and salt to make the batter.
- Using tongs, coat each fish fillet with the batter.
- Fry the coated fish in hot oil until golden brown and cooked through.
- Drain the fried fish on paper towels and serve with the Sweet-Sour Sauce.
Tips & Substitutions
For a crispier batter, try substituting half of the flour with cornstarch. Ensure the oil is hot enough before frying; ideally, it should be around 350°F (175°C). If you prefer a lighter coating, you can also whisk in a beaten egg to the batter for added richness. For a flavor twist, consider adding spices like paprika or garlic powder.
Serving Suggestions
Serve the fish hot with Sweet-Sour Sauce on the side for dipping. This dish pairs beautifully with coleslaw or a fresh garden salad for a refreshing contrast. For a complete meal, consider adding sides like roasted vegetables or French fries. For a delightful variation, browse more American recipes that feature seafood.
Storage & Reheating
Store any leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore its crispiness. Avoid microwaving, as it can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Fry(Like Long John Silver'S) contains roughly 159 calories, with 4g protein, 32g carbohydrates, and 1g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fish instead of frozen?
Yes, you can use fresh fish fillets. Just ensure they are thoroughly cleaned and dried before coating them in the batter. The cooking time may be slightly less, so keep an eye on them to avoid overcooking.
What type of fish is best for frying?
White fish such as cod, haddock, or pollock works best for frying due to their mild flavor and flaky texture. These types hold up well in the batter and cook evenly.
Can I make the batter in advance?
While it's best to make the batter just before frying for optimal crispiness, you can prepare the dry ingredients ahead of time. Just mix in the water right before you're ready to fry to maintain the batter's freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).