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My fellow foodies, how are you doing? Let me introduce you to your friend from Ineskohl Kitchen, who has returned with yet another incredible dish that I just cannot wait to share with you. In today’s lesson, we are going to make a delicious Long John Silver’s batter that is ideal for both fish and shrimp recipes. In all honesty, I have been keeping this recipe in my collection for what seems like an eternity – maybe fifteen or twenty years – and it has turned out to be one of my absolute favorites, particularly ever since I began my marriage. Therefore, without further ado, let’s get right down to business!
Are there any other kinds of seafood that I could use this batter for?
Unquestionably! This batter is adaptable and may be used for more than simply fish and shrimp. It may also be used to cover various kinds of seafood, such as crab cakes, scallops, and calamari, among other alternatives. For this reason, it is imperative that you adjust the cooking time in accordance with the size and thickness of the seafood.
Two cups (250 grams) of ingredients all-purpose flour powder
