Dredge fish pieces in flour and shake off as much as you can BEFORE dipping in batter. IThe batter will stay stuck to the fish better and aloe batter to puff perfectly!. From a former LJS long time Manager! Your recipe is almost correct!
The Club Soda is probably an important ingredient for this recipe, but we didn't use CS at Long John Silvers in the late 70s. I worked there for four years ('76-'80), and we would simply open a white paper bag of pre-measured powdered batter mix, dump the entire contents into the (3-gal) stainless steel mixing bucket, place it under the water dispenser, push the dispenser button, whereupon it would dispense the pre-measured amount of good old fashioned Houston tap water into the bucket (not club soda). Then we would whisk it up to a smooth consistency and get our a$$ back up on the line and cook some fish - 3.5 minutes in a 350-degree vat of peanut oil. I still know the exact consistency the batter should be for operations. If we held any leftover batter overnight in the refrigerator it would thicken up and you would have to add some more water to it in the morning. The video batter was still just a tad on the thick side.
Facts from charlotex1 ! I'm a veteran of about 6 1/2 years combined in the 80's. I was fortunate enough to work in a great Shoppe that was managed well for most of my time there. I even went back for a while when I landed a job that went wrong quickly. I'm wondering where this idea of Club Soda came from. I wish I'd dug deeper into the actual recipe back then, cause I'm sure I could have found out. Also, the batter had a butter flavor, so these "reproduction" recipes are missing it. I'm going to start experimenting for myself!
Is everyone sure these are the ingredients . My cook in fresh vegetable oil turned out perfect but it was very bland and did not even come close to tasting like Long John Silver chicken planks at all ¾ cup Flour 2 tablespoon Cornstarch ¼ teaspoon Baking Soda ¼ teaspoon Baking Powder 1 teaspoon Salt 1 teaspoon Sugar ¼ teaspoon Onion Powder ¼ teaspoon Garlic Powder ¾ cup Water
I just use cold tap water too. Turns out great! One trick is to not over mix.I use a wire wisk. If you over mix you get the gluten going on and the batter will be tough...not light and crispy.👍🤗💖
While that isn't the batter recipe, I hope people do try it. Clues on frying: The frozen fish had a bit of cornmeal dusting so the batter would stick. The batter consistency should be such after stirring with a whisk will drip off hanging like thin shoestrings. Not fast but not too slow. Dip your fish with tongs, push down then pull back up. Let a little excess drip off before slipping into the vat. We used big vats set at 350 degrees. If you're not using big commerical frying vats of melted shortening, you shouldn't put more than 2 pieces at a time in. You'll cool the vat down too much. While we used soybean oil shortening, I recommend non hydrogenated canola oil. It has a higher smoke point and adds no flavor to whatever is cooked in it. Be sure to strain out any particulates from your oil on a weekly basis. Also cook french fry cut potatoes after the fish. It helps the oil not stink.
I remember tasting the batter before we fried the food way back when I worked at LJS's, and it had a kinda licorice taste to it. We joked that it was opium in an attempt to get people hooked on it. It came to us in bags of pre made powder, and we just added water to it
It had to have most def. been cocaine!! "Batter Crack" before crack became popular. 😂🤣 I still to this day crave the heck out of this batter. And the Tartar sauce...... not really sure what goes in that mixture either, but decades later it is still my most favorite tartar sauce I've ever had in my life!! If you know a good copycat version of that stuff, please do share.
Thanks for sharing there good batter for our lent fish fry ,we love it. My family enjoyed the dish with the cucumber salad. Good also for chicken breast cut into strips.
I like it it's a good recipe I tried it I think next time I would like to try celery salt in place of the salt double the onion powder and garlic and some msg I just remember it a little spicer.
LJS batter mix comes it a plain white plastic bag and they have a plastic measuring tube that you fill to the line with tap water and put in the mixer which automatically turns off when it's done then transfer it to a metal tub to use. No ingredients were listed on the bag.
Looks like you are using Tilapia. LJS uses cod. Tilapia is disgusting. But I am sure your batter is on point. Just my opinion. Use the fish you like, right!
Wow that really looks good. I have always loved Long John Silver's fish. I remember when they first came out in the 70,s they use to use beer. They use to sell beer. But they soon had to quit.
Save waste: Pre-cook (par-boil/blanch or whatever) some potato wedges/fries and pat dry on paper towel. While fish is draining oil, tip the fries into the batter, then place them one by one into the hot oil pan. They are yummy! (If any batter is still left over, scout around the kitchen for anything else that needs frying, like slices of spam etc). Relax in front of the TV.
Wow. I love LJS's fish. That looks like the real deal. Gonna try it soon. I'm assuming it's the same batter mix to make their chicken? Thank you for sharing. 😁😁
I think they fry everything on the menu in the same batter which makes the flavor that much better. Go all out Richard and make the hushpuppies, fish, shrimp, and chicken all in one celebratory evening.
You did a good thing by blotting the fish fillets with paper towels to reduce spattering of hot oil when ready to fry them. The great thing about making this fried fish yourself is that you can avoid using a cooking oil that has trans fats, which are very bad for you. You can make all the batter crumbs you want to compliment the fish. Also, the temperature of the oil you can set to your preference. Wish I could be there and smell the fish fry.
@Thaddeus Stevens yeah, club soda is NOT much different... it yields the same results. I had MY OWN criticisms of this video... but club soda and bicarbonate water are near identical, in recipes...
I believe Toms Kitchen would still be making videos had he learned some camera basics. He's too close to the food, most of the batter mixing process was looking at the back of his hand and he some of the ingredients weren't even visible on the camera. I say this only because cooking shows are off the hook and if he learned the camera basics like making sure everything is in frame and mix his stuff in such a way that we can see it, I believe he'd still be making videos with a million subscribers instead of just 450. Excellent recipe!
I used everything put paprika and cooked perfectly but did not taste like Long John Silver Chicken planks at all. All it tasted like was bland fried chicken
Be nice if you spoke... You need to redo this, cause most of the things you held up, wasn't even on the screen, so we didn't even see what it was you were showing us.
You are correct. I have tried every recipe on TH-cam and they all don’t taste anything like long John silvers. The best thing you could do is buddy up to a manager at Long John Silver’s and Just get him to give you or order you some of the packets of pre-mixed dry ingredients. As, I haven’t seen anybody create a recipe that is anywhere near the same. I’ve tried myself to experiment and never could get the flavor right. My guess is, there’s probably some MSG involved. As it’s a flavor enhancer. Somebody else also mentioned sesame seed oil to frying. Which would add its own kind of flavoring. So I may try them both and see what happens. But I haven’t seen one person yet that has made a recipe that tastes anywhere near it. It is so unique and unfortunately, the closest one to me is about an hour and a half. Haven’t found another restaurant and I live at the beach, that has made fish that tastes as good.
Turn the light on and stop putting your hand in front of whatever you are trying to show us! I've seen more of your elbow than whatever it is you are trying to make!
I wish I were Forrest Ragsdale right now. He's the General Counsel for Long John Silver's LLC. If I were him I would file suit against you for every possible civil claim imaginable, plus I would call in favors from my significant connections in the United States District Court for the Eastern District of Kentucky where LJS has legal nexus, to bring criminal charges for Wire Fraud, since you claim my customers need not spend the money they always have with my company, because now they can achieve the same results at home because YOU have discovered my company's recipe, i.e., the single most valuable asset my company owns. Plus there are both civil and criminal charges related to Intellectual Property theft -- or even receiving such stolen IP from another party. So tell us, Tom, exactly how did you "discover" the "real" Long John Silver's recipe? And how do you know it's the "real" recipe?
Dredge fish pieces in flour and shake off as much as you can BEFORE dipping in batter. IThe batter will stay stuck to the fish better and aloe batter to puff perfectly!. From a former LJS long time Manager! Your recipe is almost correct!
So... what would one need to do to correct it??
Share it bro
One thing that's obvious just from tasting LJS is that it contains MSG, which this recipe is missing.
The Club Soda is probably an important ingredient for this recipe, but we didn't use CS at Long John Silvers in the late 70s. I worked there for four years ('76-'80), and we would simply open a white paper bag of pre-measured powdered batter mix, dump the entire contents into the (3-gal) stainless steel mixing bucket, place it under the water dispenser, push the dispenser button, whereupon it would dispense the pre-measured amount of good old fashioned Houston tap water into the bucket (not club soda). Then we would whisk it up to a smooth consistency and get our a$$ back up on the line and cook some fish - 3.5 minutes in a 350-degree vat of peanut oil. I still know the exact consistency the batter should be for operations. If we held any leftover batter overnight in the refrigerator it would thicken up and you would have to add some more water to it in the morning. The video batter was still just a tad on the thick side.
Facts from charlotex1 ! I'm a veteran of about 6 1/2 years combined in the 80's. I was fortunate enough to work in a great Shoppe that was managed well for most of my time there. I even went back for a while when I landed a job that went wrong quickly.
I'm wondering where this idea of Club Soda came from. I wish I'd dug deeper into the actual recipe back then, cause I'm sure I could have found out. Also, the batter had a butter flavor, so these "reproduction" recipes are missing it. I'm going to start experimenting for myself!
Is everyone sure these are the ingredients . My cook in fresh vegetable oil turned out perfect but it was very bland and did not even come close to tasting like Long John Silver chicken planks at all
¾ cup Flour
2 tablespoon Cornstarch
¼ teaspoon Baking Soda
¼ teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Sugar
¼ teaspoon Onion Powder
¼ teaspoon Garlic Powder
¾ cup Water
I just use cold tap water too. Turns out great! One trick is to not over mix.I use a wire wisk. If you over mix you get the gluten going on and the batter will be tough...not light and crispy.👍🤗💖
While that isn't the batter recipe, I hope people do try it.
Clues on frying:
The frozen fish had a bit of cornmeal dusting so the batter would stick. The batter consistency should be such after stirring with a whisk will drip off hanging like thin shoestrings. Not fast but not too slow. Dip your fish with tongs, push down then pull back up. Let a little excess drip off before slipping into the vat.
We used big vats set at 350 degrees. If you're not using big commerical frying vats of melted shortening, you shouldn't put more than 2 pieces at a time in. You'll cool the vat down too much.
While we used soybean oil shortening, I recommend non hydrogenated canola oil. It has a higher smoke point and adds no flavor to whatever is cooked in it.
Be sure to strain out any particulates from your oil on a weekly basis. Also cook french fry cut potatoes after the fish. It helps the oil not stink.
Do you happen to have the batter recipe though? :)
Just made this tonight and it turned out well. Thank u for taking the time to share!
I remember tasting the batter before we fried the food way back when I worked at LJS's, and it had a kinda licorice taste to it. We joked that it was opium in an attempt to get people hooked on it. It came to us in bags of pre made powder, and we just added water to it
It had to have most def. been cocaine!! "Batter Crack" before crack became popular. 😂🤣 I still to this day crave the heck out of this batter.
And the Tartar sauce...... not really sure what goes in that mixture either, but decades later it is still my most favorite tartar sauce I've ever had in my life!! If you know a good copycat version of that stuff, please do share.
@@Inp3erp3tuity What's happening to it? Just not crispy enough, or the taste?
@@chilidog1 I just can't get it crispy enough.. it's crispy but not Long John's crispy..
@@Inp3erp3tuity could be the type of oil and or temperature
@@Inp3erp3tuity Cut back on your flour and add more cornstarch. That's how most restaurants get their batter super crispy
I add 1/2 tsp citric acid and 1 tsp baking soda.Helps make the batter lighter.
this is his go make yours so shut the hell up
Readynetme Lol
@@readynetme9547 😂🤣
I'm trying this tomorrow. Since I'm on quarantine I'm looking for different things to cook this looks great
Thanks for sharing there good batter for our lent fish fry ,we love it. My family enjoyed the dish with the cucumber salad. Good also for chicken breast cut into strips.
I try it my self it’s good batter for our cod fish I will try it with chicken next times too👍
I'm thinking trying some Chicken Tenderloins with this. Yes??
I like it it's a good recipe I tried it I think next time I would like to try celery salt in place of the salt double the onion powder and garlic and some msg I just remember it a little spicer.
LJS batter mix comes it a plain white plastic bag and they have a plastic measuring tube that you fill to the line with tap water and put in the mixer which automatically turns off when it's done then transfer it to a metal tub to use. No ingredients were listed on the bag.
Use COLD club soda!
I used to work there. We mixed the batter mix with plain water. Greasy af but it was good!
What kind of oil were they using when you worked there? This is very important so thank you in advance.
@@chilidog1 For a while they were using blocks of shortening. i can’t remember the name of it but then switched to canola oil.
@@antmaynes Thank you. I'm actually going to use this batter tonight on some homemade chicken nuggets.
I love Extra crumbles from Long John Silver's
Looks like you are using Tilapia. LJS uses cod. Tilapia is disgusting. But I am sure your batter is on point. Just my opinion. Use the fish you like, right!
LJS hasnt used cod in years except for the specials where Cod was actually used.
Wow that really looks good. I have always loved Long John Silver's fish. I remember when they first came out in the 70,s they use to use beer. They use to sell beer. But they soon had to quit.
Don't burn the.fish like they.do.
Nice thick fish too. Not sheets of paper like thiers
Long John's batter has dried vinegar in it if u would kept out of soda added 2 tables spoon of liquid vinegar u would had long johns
Am going to try this tonight thank you for sharing 😊
Save waste: Pre-cook (par-boil/blanch or whatever) some potato wedges/fries and pat dry on paper towel. While fish is draining oil, tip the fries into the batter, then place them one by one into the hot oil pan. They are yummy! (If any batter is still left over, scout around the kitchen for anything else that needs frying, like slices of spam etc). Relax in front of the TV.
What kind of oil to use. Wich is better.. From anyone please.
nlo114... YES!!! Pickles, Jalapeno's, Reese's peanut butter cups, Snickers bars, Spam for sure, ....oh and I must absolutely positively add & recommend cold slices of PIZZA!!!
Since our LJS have all closed down, I got my fish to try some of this.
Wow. I love LJS's fish. That looks like the real deal. Gonna try it soon. I'm assuming it's the same batter mix to make their chicken? Thank you for sharing. 😁😁
I think they fry everything on the menu in the same batter which makes the flavor that much better. Go all out Richard and make the hushpuppies, fish, shrimp, and chicken all in one celebratory evening.
Hadn't thought of it but I liked their chicken planks too. I'll try the same batter.
Not bad at ALL, Tom. Tried it this evening, came out great. Thanks.
Try it with ginger ale and half the sugar instead of club soda ...
I would have premixed the dry ingredients.
Pro tip #1, always use a bigger mixing bowl than you think you need.
How long does it cook ?
How did you get their recipe lol? I want to make my own and the rest of their menu items at home as well lol!
austin willcut he pulled a plankton
Bigsby Reaxxx lmao he got the secret formuler
Remember their seafood salad.
Try it with ginger ale instead of club soda and sugar ...
After adding the 3/4 cup club soda, what is it that you added in a measuring cup? Water? Or more club soda?
more soda
darrrrr long john silvers tiz where ye be
Batters to thin and the fish needs to be submerged in a deeper pot so you don’t flip and both sides cook evenly. im a long John cook
I use to be, anyways most of us can use a pan with equal results.
You did a good thing by blotting the fish fillets with paper towels to reduce spattering of hot oil when ready to fry them. The great thing about making this fried fish yourself is that you can avoid using a cooking oil that has trans fats, which are very bad for you. You can make all the batter crumbs you want to compliment the fish. Also, the temperature of the oil you can set to your preference. Wish I could be there and smell the fish fry.
You forgot the club soda in the recipe.
How much club soda
Nice. Too bad LJS has nearly disappeared in my city. I always loved their fish batter and the hushpuppies. It's not good for me anyway.
That looks good 👍
The secret is the bicarbonate water, so why wasn’t it listed in the ingredients??
@Thaddeus Stevens yeah, club soda is NOT much different... it yields the same results. I had MY OWN criticisms of this video... but club soda and bicarbonate water are near identical, in recipes...
This is his video. Go make your on GD
For more crispy fish …
3 parts of oil and 1 part of vegetable shortening
I am going to try this😊 thanks for sharing🌼
I'm gonna try tomorrow, how did it turn out?
Yes! That is my question. Was the cup of liquid just water?
Ok folks, I super highly recommend using this batter for any leftover cold slices of Pizza!!!
You will thank me later.... I promise.
THANKS FOR THE UPLOAD I'M A TRY THIS SOON!!!
It taste like it have Asian five spice in it
I believe Toms Kitchen would still be making videos had he learned some camera basics. He's too close to the food, most of the batter mixing process was looking at the back of his hand and he some of the ingredients weren't even visible on the camera.
I say this only because cooking shows are off the hook and if he learned the camera basics like making sure everything is in frame and mix his stuff in such a way that we can see it, I believe he'd still be making videos with a million subscribers instead of just 450.
Excellent recipe!
Real recipe calls for cornmeal too. Close but no cigar
Im gonna make a keto version of this! Cant wait to try it out!
Oil not hot enough.But it worked.Thank
any hotter and the middle doesn't fry.
I need one that taste like Captain Ds
Add a little vodka to lower the Ph. The fish won't brown so fast!
fr??
I love Long John's
I used everything put paprika and cooked perfectly but did not taste like Long John Silver Chicken planks at all. All it tasted like was bland fried chicken
CANT WAIT TO TRY OUR LJ IN OUR TOWN SHUT DOWN IN 2 LOCATIONS!!????
Tilapia?????
I would skip the paprika because it only darkens your fish. Great recipe! Correct recipe!
Don’t think LJS uses tilapia.
Be nice if you spoke... You need to redo this, cause most of the things you held up, wasn't even on the screen, so we didn't even see what it was you were showing us.
I crave that fish
Use Corona beer, and NOT Tilapia!!!!!!!!
They actually use Pollack and haddock seems to work as well.
the real you say? discovered you say?? lmao so many ppl with there ljs recipes
Would've liked audio since I'm around the kitchen and can't watch oh well
Better to make it at home.
how do you know this is the real Long johns recipe???!!
@Mike Barooshian have you found it
@Mike Barooshian do you have a Long Johns close by
@Mike Barooshian I think this one looks good ASMR: PREP/COOK/EATING Homemade Long John Silver's Chicken Planks
Lol tilapia is not a good frying fish better off with cod or white fish
Tilapia isnt bad if you use corn meal
Batter the Tilapia throw it in the trash then drink the rest of the batter is the best recipe for Tilapia.
1 pkg of dry pancake mix add water n egg, mix, you're done
Fun fact: Our batter recipe changes.
Nothing fun about it..thats why it tastes like crap now, plus the use of canola oil. Same as the premade slaw. Dont fix what aint broke
No offense intended but please reshoot your video with a better camera angle. Too much of your hand is in the way. Thanks
It's nasty my cat wouldn't even eat it.
You’re not even close, sorry it doesn’t taste the same at all.
You are correct. I have tried every recipe on TH-cam and they all don’t taste anything like long John silvers. The best thing you could do is buddy up to a manager at Long John Silver’s and Just get him to give you or order you some of the packets of pre-mixed dry ingredients. As, I haven’t seen anybody create a recipe that is anywhere near the same. I’ve tried myself to experiment and never could get the flavor right. My guess is, there’s probably some MSG involved. As it’s a flavor enhancer.
Somebody else also mentioned sesame seed oil to frying. Which would add its own kind of flavoring. So I may try them both and see what happens. But I haven’t seen one person yet that has made a recipe that tastes anywhere near it. It is so unique and unfortunately, the closest one to me is about an hour and a half. Haven’t found another restaurant and I live at the beach, that has made fish that tastes as good.
Anyone trying to "replicate" LJS hasn't really eaten proper sea food.
No narration, clicked off after 20 seconds to look for a narrated video.
Turn the light on and stop putting your hand in front of whatever you are trying to show us! I've seen more of your elbow than whatever it is you are trying to make!
total BS. We used a paper bag and only added water to the mix in the bag.
Well, fortunately for LJS, YOU aren’t Ragsdale and HE isn’t prone to stupid ideas like yours.
That's an ugly batter coating dude....not at all how it's supposed to look.
That sucks
I wish I were Forrest Ragsdale right now. He's the General Counsel for Long John Silver's LLC. If I were him I would file suit against you for every possible civil claim imaginable, plus I would call in favors from my significant connections in the United States District Court for the Eastern District of Kentucky where LJS has legal nexus, to bring criminal charges for Wire Fraud, since you claim my customers need not spend the money they always have with my company, because now they can achieve the same results at home because YOU have discovered my company's recipe, i.e., the single most valuable asset my company owns. Plus there are both civil and criminal charges related to Intellectual Property theft -- or even receiving such stolen IP from another party.
So tell us, Tom, exactly how did you "discover" the "real" Long John Silver's recipe? And how do you know it's the "real" recipe?