RE: Long John Silver's BATTER recipe
This is incredibly embarrassing, but true: I live in what many believe to be a seafood lover's paradise, Louisiana. But most of what I see is either fried freshwater "wet things" ranging from catfish to alligator to crawfish or possibly-accurately-described-as-fresh saltwater goodies like crab cakes, oysters, or shrimp.
And I miss Long John Silver's, Arthur Treacher's, and especially H. Salt's fish and chips!!
I know, there's no hope: I'm a Philistine. What can I say?