This copycat Long John Silver recipe is perfection

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.

Gradually add the cold club soda to the dry ingredients, stirring gently until you achieve a smooth batter. Be careful not to overmix – a few lumps are okay.

Heat oil in a deep fryer or a deep skillet to 350°F (175°C).

Pat your fish fillets or chicken tenders dry with paper towels.

Dip each fillet or tender into the batter, allowing any excess to drip off.

Carefully place the battered fillets or tenders into the hot oil. Fry in batches, making sure not to overcrowd the fryer, until golden brown and cooked through, about 4-6 minutes depending on the thickness.

Remove from oil and place on paper towels to drain. Serve hot with your favorite sides and sauces.

For those little picky eaters, you can use this batter recipe on vegetable sticks – try zucchini, broccoli, or even green beans! If you’re in the mood for a bit of a kick, add a pinch of cayenne pepper or paprika to the batter mixture. You can make it gluten-free by using a gluten-free flour blend instead of all-purpose flour. Enjoy experimenting with different kinds of fish or even shrimp to suit your family’s tastes.