This make-alike version of Long John Silver’s popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer’s Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.
LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to [The Recipe Detective’s] “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!
Lone John Sliver Fish Batter
This picture (above) is of an updated version, to the one given below, from the Secret Recipe Detective’s “Free Recipes & Information” sheet (2000).
Note: [Gloria] found, in later years, after the development of the version below, that the coating fried best (staying intact) in 385°F oil, as in the later version (above).
The make-alike version (below), of Long John Silver’s popular fast food product, appears on page 111 in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.
LONE JOHN SLIVER FISH BATTER is similar in texture and flavoring to The Recipe Detective’s “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!
- 1/2 C flour
- 1/2 C biscuit mix
- 1 tsp season salt
- 1/2 tsp sugar
- 1 egg
- 2 TB corn oil
- 1 C club soda, or Busch Light beer
- grated rind of half a lemon
- 1/4 tsp onion salt
- Combine flour, biscuit mix, season salt and sugar. Set aside.
- Beat egg and oil, adding to half of the club soda or beer.
- Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk.
- Stir in lemon rind and onion salt.
- Moisten fish fillets in buttermilk [or water as directed in my Arthur Treacher-style recipe (see Index.)] Drain fillets and dredge in plain flour. Allow them to dry a few minutes.
- Dip to coat in prepared batter and fry, a few pieces at a time, in 385-425°F oil/Crisco mix.
- When golden brown, remove and keep warm on a paper-lined cookie sheet in a warm oven until all pieces have been fried.
- Serve with Tartar Sauce – Serves 4 to 6 sensibly!
Gloreos – The Oreo-Style Sandwich Cookies
When the Washington (DC) Post once interviewed the Nabisco people to ask how they felt about a Michigan housewife, claiming she could imitate their famous chocolate sandwich cookie at home, they were very insistent that it was impossible! Well, I felt if Hydroxy could come close, so could I – and I gave the big food company a taste of their own product! – Gloria Pitzer
- 18 oz. package devil’s food cake mix
- 2 eggs (eggs)
- 2 tbsp oil
- 1/2 cup Nestle’s Quik cocoa powder
- Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil and cocoa powder. Blend well until you can form it into a ball. Let stand 20 minutes.
- Form dough into 1/2-inch balls placed 2 inches apart on lightly greased baking sheet Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle’s Quik powder to deepen the color of the cookies to resemble the originals.
- Bake 8 minutes. Immediately out of the oven, flatten each cookie with the back of a pancake turner. Let cool 20 minutes while you prepare the filling.
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup Crisco
- 1 lbs + 1 cup powdered sugar
- 1 tsp vanilla
- Soften the gelatin in 1/4 C cold water and place in a pan of hot water until clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at a time.
- Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges.
- Chill about one hour to set the filling.
- Shape the chilled filling into 1-inch balls.
- Place each ball between 2 cooled cookies, on the bottom-sides of each.
- Press gently until filling has spread to the edges of the cookies like the originals.
Makes 4 dozen sandwich cookies.
The Oreo cookie was developed and produced by Nabisco in February 1912 at its Chelsea factory in New York City (now Chelsea Market). It was created mainly to target the British market, whose biscuits were seen by Nabisco to be too ‘ordinary’. Originally, Oreo was mound-shaped and available in two flavors; lemon meringue and cream. In America, they were sold for 30 cents a pound in novel tin cans with glass tops, which allowed customers to see the cookies.
A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.
What a lot of people don’t know is that over 491 billion Oreo cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century.
Check outwww.nabiscoworld.com/Oreofor more information about Nabisco and their entire line of great snacks.