If you’ve ever found yourself craving the irresistibly crispy, golden-brown fish from Long John Silver’s, you’re not alone. That signature light and airy batter is what sets it apart from other fried fish dishes. With its perfect crunch and subtle seasoning, it transforms ordinary white fish into a fast-food favorite.
This copycat Long John Silver’s batter recipe brings the same delicious, restaurant-style experience right into your kitchen. With a few pantry staples and some quality fish, you’ll be frying up a batch of golden goodness that tastes just like the original—or maybe even better.
Ingredients
For Frying:
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Vegetable Oil – 8 cups (or enough to fully submerge the fish when frying). Use canola, sunflower, or peanut oil for the cleanest flavor and high smoke point.
Dry Ingredients for the Batter:
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All-Purpose Flour – 2 cups
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Cornstarch – 1/4 cup
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Sugar – 2 teaspoons
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Salt – 2 teaspoons
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Baking Powder – 1/2 teaspoon
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Baking Soda – 1/2 teaspoon
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Onion Salt – 1/2 teaspoon
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Paprika – 1/2 teaspoon
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Ground Black Pepper – 1/4 teaspoon
Wet Ingredient:
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Club Soda – 16 ounces (chilled, for maximum bubbling effect)
Fish:
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Cod or any firm white fish – 2 pounds, cut into 3-ounce portions (tilapia, haddock, or pollock are good alternatives)
Step-by-Step Instructions
1. Prepare the Frying Oil
Start by heating 8 cups of vegetable oil in a deep fryer or a large, heavy-bottomed pot. Use a thermometer to ensure the oil reaches 350°F (175°C)—this is the sweet spot for achieving that crispy, golden finish without overcooking the fish.
Pro Tip: Always heat the oil slowly and monitor it. Overheating can break down the oil and ruin the flavor of your batter.
2. Mix the Dry Batter Ingredients
In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. This combination creates the flavorful, lightly seasoned base that Long John Silver’s is known for.
The cornstarch is a key ingredient—it lightens the flour mixture and contributes to that signature flaky crunch.
3. Add the Club Soda
Gradually pour in the club soda while stirring continuously with a whisk or fork. The carbonation helps aerate the batter, making it light and bubbly. You should notice the batter foaming slightly as you stir—this is exactly what you want.
Chilled club soda will create even more bubbles, which means a crispier coating. Do not substitute with plain water; the fizz is essential for texture.
4. Batter the Fish
Pat the fish dry with paper towels to help the batter stick better. Then dip each piece of fish into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
Coating the fish right before frying helps prevent sogginess. Don’t let battered fish sit too long before hitting the hot oil.
5. Fry to Perfection
Carefully lower the battered fish into the hot oil using tongs or a slotted spoon. Work in small batches to avoid overcrowding the pot, which can lower the oil temperature and cause the fish to turn greasy instead of crisp.
Fry each piece for 2 to 3 minutes, or until it turns a deep golden brown and begins to float to the surface. Flip halfway through if needed for even coloring.
6. Drain and Serve
Once golden and crisp, remove the fish from the oil and place on a wire rack set over a baking sheet (or paper towel-lined plate). Let it rest for 1–2 minutes before serving. This ensures excess oil drains off and the coating stays crispy.
Don’t cover freshly fried fish or place it directly on a solid surface—it traps steam and softens the crust.
Serving Suggestions
This battered fish pairs wonderfully with:
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Classic coleslaw
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Crinkle-cut fries or potato wedges
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Tartar sauce or malt vinegar
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Hush puppies (another Long John Silver’s favorite!)
For an authentic touch, wrap your fried fish in parchment paper or serve it in a wire basket lined with paper like the original fast-food presentation.
Variations & Tips
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For Extra Crunch: Add a few tablespoons of rice flour to the dry mix.
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Make it Spicier: Add cayenne pepper or chili powder to the batter.
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Gluten-Free Version: Substitute with a gluten-free all-purpose flour blend.
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Shrimp or Chicken: This batter works great for shrimp or chicken tenders too—just adjust cooking times accordingly.
Cleanup Tips
Frying can be messy, but here are a few ways to make cleanup easier:
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Let oil cool completely before straining and storing it for future use.
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Wipe down stovetops immediately to prevent oil splatter buildup.
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Soak your mixing bowl and utensils in warm soapy water right after use to make cleanup a breeze.
Final Thoughts
Recreating Long John Silver’s batter at home is easier than you think—and the results are well worth the effort. The light, crispy texture and savory flavor will impress your family, and you may find yourself skipping the drive-thru for good.
Once you master this batter, you can apply it to a wide variety of ingredients for your own twist on a fast-food classic. So roll up your sleeves, heat up that oil, and get ready to enjoy the crunch!
