Long John Silver'S Battered Fish (Copycat)

• FISH
• 1 1/2 - 2 lbs boneless white fish (cod, halibut, or pollock)
• DRY BATTER AND DREDGING (Use 2 cups of this mixture for batter and the remainder for dredging)
• 2 3/4 cups all-purpose flour
• 6 tablespoons cornstarch
• 1 tablespoon masa harina
• 1 tablespoon fine sea salt
• 2 teaspoons powdered sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon Accent seasoning
• 1/2 teaspoon white pepper
• 3/8 teaspoon ground fennel
• 3/8 teaspoon ground tarragon
• 3/8 teaspoon ground turmeric
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• LIQUID BATTER (Mix with 2 cups dry batter)
• 1 3/4 cups cold water
• 2 tablespoons lemon juice
• 3/4 teaspoon malt vinegar
• DEEP FRYING OIL
• canola oil

1. NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
2. THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
3. POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360u0b0F.
4. MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
5. INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
6. REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
7. DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
8. DEEP-FRY fish in preheated 360u0b0F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
9. ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
10. SERVE and enjoy!

fish, white fish, batter, allpurpose, cornstarch, masa harina, salt, powdered sugar, baking powder, baking soda, accent seasoning, white pepper, ground fennel, ground tarragon, ground turmeric, celery salt, garlic, onion powder, paprika, liquid batter, cold water, lemon juice, malt vinegar, oil, canola oil

Taken from www.food.com/recipe/long-john-silvers-battered-fish-copycat-433713 (may not work)