Seafood
Long John Silver's Inspired Fish and Shrimp Platter
Wild-caught-style white fish and plump shrimp in a light, craggy batter, fried until crisp and served with hushpuppies, slaw, lemon, and tangy tartar sauce.
Inspired by Long John Silver's
Prep
35 min
Cook
30 min
Serves
4 servings
Difficulty
Hard
Method
Recipe notes
Very cold, lightly mixed batter and oil held near 360°F create a crisp shell that does not feel heavy. Fry hushpuppies first so loose crumbs do not cling to the seafood, and use the rack rather than paper towels to prevent steaming.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked seafood within 2 hours and use within 2 days. Reheat on a rack in a 400°F oven until steaming and crisp; do not freeze the slaw or refry previously cooked seafood in deep oil.
Make-ahead tips
Mix dry batter ingredients, prepare tartar sauce and slaw, and cut the fish up to 1 day ahead. Keep seafood chilled and wait to add club soda or mix hushpuppy batter until shortly before frying.
What to serve with it
- - Vinegar-dressed coleslaw
- - Oven fries or green beans
- - Extra lemon and malt vinegar
Equipment needed
- - Deep heavy pot with lid
- - Frying thermometer
- - Wire rack and rimmed sheet pan
Difficulty explained
The components are familiar, but safe oil handling, temperature recovery between batches, and two different batters require close attention and organized timing.
Nutrition estimate
Calories
820
Protein
46g
Carbs
77g
Fat
36g
Sat. fat
6g
Fiber
5g
Sugar
12g
Sodium
1560mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
Canola oil
Use canola oil in the same amount for high-heat frying.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet seafood or thick, overmixed batter can make the coating slide off and turn bready instead of crisp.
- Crowding drops the oil temperature and causes greasy coating; fry small batches and wait for 360°F before continuing.
- Never fill the pot more than halfway, leave hot oil unattended, or add water to an oil fire; cover the pot and turn off the heat instead.
Nutrition Context
- Fish and shrimp provide substantial protein, but frying and the seasoned sauces raise the fat and sodium compared with baked seafood.
- Serving a modest portion of slaw and choosing one additional side keeps the platter satisfying without stacking several fried sides.
FAQ
Why does the batter need cold club soda?
Cold liquid limits gluten development and creates steam quickly in hot oil, producing a lighter, crisper shell.
Can I use frozen fish and shrimp?
Yes. Thaw them completely in the refrigerator, then pat them exceptionally dry before seasoning and battering.
Why is my fried coating greasy?
The oil was likely too cool or crowded. Let it return to 360°F between small batches and drain on a rack.
Can I make the platter in an air fryer?
A wet batter will not set properly in an air fryer. Use a flour-egg-panko coating instead, understanding the result will be a different style.
How do I know the fish is done?
The coating should be crisp, the flesh opaque and easy to flake, and the thickest part should reach 145°F.
What sides pair best with this dish?
Good pairings include Vinegar-dressed coleslaw; Oven fries or green beans; Extra lemon and malt vinegar. Choose one or two based on how substantial you want the meal to be.