Once upon a time, an order of fish and chips was an exclusive seaside experience. Landlocked states like Kentucky or Colorado didn’t have the luxury of fresh fish deliveries, but the visionaries behind restaurants like Long John Silver’s changed that. In 1969, the first Long John Silver’s opened in Lexington, Kentucky with a goal of making seafood experiences accessible to all. The chain quickly expanded around the country, to the delight of everyone who tried their crispy, batter-dipped fish.
Unfortunately, stories like these don’t always have a happy ending. Long John Silver’s is struggling; the menu isn’t changing with the times, and they’ve been heavily criticized for serving unhealthy, trans-fat-laden fried food. To their credit, they made some ingredient swaps in the past years, committing to use 100 percent trans-fat-free soybean oil in 2014 (and switching to pure canola oil in 2018). They’ve also added more grilled items to the menu, but it’s hard to say if the chain will make it through their troubles.
Does that mean that their deliciously crunchy, diamond-shaped fish will be lost forever? Not if we can help it! We set out to make perfect Long John Silver’s fish, and it’s just as good — if not better — than the original.
1 1/2 cups flour
4 tablespoons cornstarch
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 cups hot water
You’ll also need chicken or fish
How to make it :
In a mixing bowl sift together the dry ingredients.
Add the water and mix well.
Completely coat the chicken or fish fillets with the batter and fry until golden brown