Long John Silvers Fish -recipe

The worst thing about eating out is the cost it can rack up quite quickly.

What if I told you that you could make those same meals at home?!?!

When you make this recipe at home, you can use any fish that you like. Long John Silver’s uses Wild-caught Alaskan Cod.

For frying, I used vegetable oil. I used my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil.

I do have some tips on technique.   Make sure your fish pieces are no more than 3 ounces, when the fish is heavier it will immediately sink in the oil, and the batter may wrap itself around the heating elements of your fryer.  If you are simply using a pot to heat your oil in, this may not be an issue.  I like to raise and lower the battered fish pieces a few times when I lower them into the oil, this way the batter can cook just a little, and the expansion of the batter is less troublesome.  It isn’t difficult to do at all, but this batter does expand while cooking, it is one of the characteristics that makes this batter so unique.






 

 

Ingredients

  • 2 pounds cod sliced into 3 ounce pieces (you can use other types of fish)
  • 2 cups flour
  • 1/4 cup corn starch
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 16 ounces club soda
  • Oil for frying

Instructions

If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir.

Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.




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DIY: Chocolate Dip For Ice Cream (aka Magic Shell)!!!

Homemade Magic Shell

Homemade Magic Shell

Ever wonder how they make that chocolate coating that’s hard for Ice Cream?  Wonder no more!  Here is an easy DIY for Chocolate Dip aka Magic Shell.  Stop wasting money and just make it yourself as you need it.  Put it on lots of things!  Let your imagination run wild.  This is also a GREAT project for the kids to help with because it simple, quick, and yummy!  I also LOVE to put banana’s into the freezer then when they are cold I will dip them in the Chocolate Dip and put them back into the freezer.  Kids LOVE them and so do I.

Insert a stick, freeze peeled banana, then use DIY magic shell. Place back in freezer bags and serve as a frozen treat!

I was once asked why…. why make it when you can just pick it up on the shelf and have it ready to go.  Two reasons I would rather make it myself; the first is I enjoy the time with the kids and the “wow you made this” comments from their friends.  The second reason is I really hate picking up a bottle from a big money company and having to “trust” that they haven’t added anything extra they aren’t bothering to list.  I LOVE TO KNOW WHAT’S IN MY CHILDRENS FOOD.  Maybe i’m an overprotective mother or maybe it’s just a small portion of my mommy OCD.  LOL Either way it’s me.

Oh, the suspense!  …  Okay okay, here’s the recipe.  I found some cheap choco chips and a SUPER DEAL on the coconut oil.  Clicking on the blue names will take you to the page.

Ingredients
Instructions
  1. Place chocolate chips and coconut oil in a deep microwave-safe bowl and microwave on high for 30 seconds. Stir and microwave for a few more seconds until the chips have all melted. Stir to combine.
  2. Allow to cool to room temperature before spooning over ice cream or using as a coating on a frozen ice cream pop or banana.
  3. Note: Using a higher proportion of coconut oil versus the chocolate will result in a thinner shell so feel free to adapt the recipe to your liking.

ENJOY 🙂  Comment below on how you liked it!