Instructions
Prepare the oil:
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Make the batter:
In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, sugar, and paprika.
Gradually whisk in cold club soda or cold water until the batter is smooth but slightly thick. Do not overmix — small lumps are fine.
Batter the fish or chicken:
Pat the fillets or chicken tenders dry.
Dip each piece into the batter, letting excess drip off.
Fry until golden:
Carefully lower battered pieces into the hot oil.
Fry 3–4 minutes per side, or until deep golden brown and cooked through.
Remove and drain on a wire rack or paper towels.
Serve immediately with tartar sauce, lemon wedges, or malt vinegar.
Tip:
For extra authenticity, fry small bits of leftover batter in the oil for those crunchy “crumbles” Long John Silver’s serves alongside the fish.
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