Long John Silver’s Fish Chicken: A Delicious Dive into Seafood and Chicken Favorites

Long John Silver’s Fish Chicken is a delightful dish that brings the flavors of the sea and the comfort of home-cooked meals together in one bite. As a fan of seafood, I have always been captivated by the unique combination of crispy, golden-brown fish and tender, juicy chicken that this recipe offers. Originating from the popular fast-food chain, Long John Silver’s, this dish has become a beloved staple for many, thanks to its satisfying crunch and savory taste.

People adore Long John Silver’s Fish Chicken not just for its incredible flavor, but also for its convenience. Whether you’re enjoying a casual family dinner or hosting a gathering with friends, this dish is sure to impress. The harmonious blend of textures—from the flaky fish to the succulent chicken—creates a mouthwatering experience that keeps you coming back for more. Join me as we explore how to recreate this iconic dish in your own kitchen, bringing a taste of Long John Silver’s right to your table!

Ingredients:

• 1 pound of white fish fillets (cod, haddock, or pollock work well)
• 1 pound of chicken tenders
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup buttermilk (or regular milk with a splash of vinegar)
• Vegetable oil for frying

Preparing the Batter

1. **Combine Dry Ingredients**: In a large mixing bowl, I start by whisking together the flour, cornmeal, baking powder, salt, black pepper, garlic powder, onion powder, and paprika. This blend of dry ingredients will give our fish and chicken that signature crispy coating. 2. **Prepare the Wet Mixture**: In another bowl, I pour in the buttermilk. If I don’t have buttermilk on hand, I simply add a tablespoon of vinegar to a cup of regular milk and let it sit for about 5 minutes. This creates a similar tangy flavor. 3. **Mix the Batter**: Gradually, I add the dry mixture to the buttermilk, stirring until just combined. I want to make sure not to overmix; a few lumps are perfectly fine. The batter should be thick enough to coat the back of a spoon.

Preparing the Fish and Chicken

4. **Prep the Protein**: I take my fish fillets and chicken tenders and pat them dry with paper towels. This step is crucial because it helps the batter adhere better. 5. **Cut the Fish**: If my fish fillets are large, I cut them into smaller pieces, about 3-4 inches long. This ensures they cook evenly and are easy to handle. 6. **Season the Protein**: I sprinkle a little salt and pepper over the fish and chicken to enhance their natural flavors.

Coating the Fish and Chicken

7. **Dunk in Batter**: I take each piece of fish and chicken and dip it into the batter, making sure it’s fully coated. I let any excess batter drip off before moving to the next step. 8. **Prepare for Frying**: On a large plate, I spread out some additional flour and cornmeal mixture. After dipping the fish and chicken in the batter, I roll them in this mixture for an extra crispy coating.

Frying Process

9. **Heat the Oil**: In a large, deep skillet or a heavy-bottomed pot, I pour in enough vegetable oil to cover the bottom by about 2 inches. I heat the oil over medium-high heat until it reaches 350°F (175°C). I use a thermometer to check the temperature, but if I don’t have one, I drop a small amount of batter into the oil; if it sizzles and rises to the surface, it’s ready. 10. **Fry the Chicken**: I carefully place the chicken tenders into the hot oil, making sure not to overcrowd the pan. I fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through. I use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil. 11. **Fry the Fish**: Next, I repeat the frying process with the fish fillets. They usually take about 3-4 minutes per side, depending on their thickness. I keep an eye on them to ensure they don’t overcook.

Assembling the Dish

12. **Prepare Serving Plates**: While the fish and chicken are frying, I prepare my serving plates. I like to serve them with a side of coleslaw, fries, or hushpuppies for that classic seafood joint experience. 13. **Garnish**: Once everything is fried and crispy, I arrange the chicken and fish on the plates. I like to squeeze a little fresh lemon juice over the top for a burst of flavor. 14. **Serve with Dipping Sauces**: I can’t forget the dipping sauces! I usually whip up a quick tartar sauce by mixing mayonnaise, chopped pickles, and a squeeze of lemon juice. I also set out some hot sauce for those who like a little kick.

Enjoying the Meal

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Conclusion:

In summary, Long John Silver’s Fish Chicken is a delightful recipe that brings the flavors of the beloved fast-food chain right into your kitchen. The crispy, golden-brown coating paired with tender fish and chicken makes it a must-try for anyone who enjoys a satisfying meal. Whether you’re serving it with a side of coleslaw, fries, or even a fresh garden salad, this dish is versatile enough to please any palate. For those looking to mix things up, consider adding your favorite spices to the batter or trying different dipping sauces like tartar sauce, honey mustard, or even a spicy aioli. You can also experiment with different types of fish or chicken cuts to find your perfect combination. I encourage you to give this recipe a shot and share your experience with friends and family. Trust me, once you try making Long John Silver’s Fish Chicken at home, you’ll never want to go back to the drive-thru! Don’t forget to let me know how it turns out for you; I’d love to hear your thoughts and any creative twists you come up with! Happy cooking! Print