CopyCat Long John Silver's Battered Fish

Let's Cook

1. Step 1.

   Heat oil in a deep fryer or heavy pot to 400°F (204°C), using enough oil to submerge the fish; if you don't have a thermometer, test by dropping a small bit of batter into the oil—it should sizzle and rise quickly.

2. Step 2.

   While the oil heats, cut the fish into wedges approximately 7 inches long and 2 inches wide, patting them dry with paper towels to help the batter adhere.

3. Step 3.

   In a mixing bowl, combine the flour mixture, water, egg, sugar, and salt. Blend with an electric mixer until the batter is smooth and well incorporated, similar to a thin pancake batter.

4. Step 4.

   Dip each fish wedge into the batter, coating it generously and allowing any excess to drip back into the bowl.

5. Step 5.

   Carefully lower the coated fish into the hot oil, one piece at a time, being careful not to overcrowd the pot; the oil temperature may drop, so adjust the heat to maintain around 400°F.

6. Step 6.

   Fry each fillet until dark golden brown and cooked through, about 5 minutes, turning once halfway if needed for even browning.

7. Step 7.

   Remove the fried fish with tongs or a slotted spoon and drain on a wire rack or paper towels to remove excess oil.