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). Use enough oil to submerge the fish, and maintain the temperature with a thermometer.

2. Step 2.

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

3. Step 3.

   In a mixer, blend the flour mixture, water, egg, sugar, and salt until smooth. The batter should be thick enough to coat the back of a spoon; if too thick, add a little water, if too thin, add a little flour.

4. Step 4.

   Dip each fish wedge into the batter, coating generously and letting excess drip off. Carefully lower it into the hot oil; do not overcrowd the fryer to maintain temperature.

5. Step 5.

   Fry each fillet until dark golden brown, about 5 minutes, turning once if needed for even cooking. The fish should be cooked through and flake easily with a fork.

6. Step 6.

   Remove the fried fish with tongs or a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven while frying the remaining batches.