Long John –Style Fried Fish

Fish

• 2 lbs fresh-caught fish fillets

• Salt & pepper

• Lemon wedges (optional)

Dry Dredge

• ½ cup all-purpose flour

• ½ cup cornstarch

Crispy Batter

• 1 cup all-purpose flour

• 2 tbsp cornstarch

• 1 tsp baking powder

• 1 tsp salt

• ½ tsp sugar

• ¾–1 cup ice-cold water

• Optional: 1 tbsp milk

For Frying

• Neutral oil (peanut, canola, or vegetable)

• Fry temp: 350–365°F

Prep the Fish

1. Rinse fillets and pat very dry.

2. Season lightly with salt & pepper.

3. Cut into long strips (that classic “plank” shape).

Make the Batter

1. Whisk dry batter ingredients together.

2. Slowly add ice-cold water until batter is thin and pourable
   (think pancake batter, not thick tempura)

3. Don’t overmix — a few lumps are perfect.

Fry

1. Heat oil to 350–365°F.

2. Lightly dredge fish in dry flour/cornstarch mix.

3. Dip into batter, let excess drip.

4. Carefully lay fish into oil.

5. Fry 3–5 minutes, flipping once, until light golden and crisp.

6. Drain on rack or paper towels.

7. Season immediately with a pinch of salt.

Serve It Right

• Malt vinegar

• Tartar sauce

• Coleslaw

• Fries or hush puppies

Wild-Caught Fish Tips

• Cold batter + hot oil = crisp

• Don’t crowd the fryer

• If oil drops below 340°F, batter gets soggy

• Bluegill & perch cook fast — watch closely