Long John Silver’s Batter

Here’s a detailed, step-by-step copycat recipe for Long John Silver’s–style batter. This is a home version that closely matches the light, crispy, airy coating they’re known for.

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🍤 Long John Silver’s–Style Batter (Copycat Recipe)

📝 What This Batter Is Like

• Very light and crunchy

• Slightly puffy coating

• Mild flavor that lets the fish shine

• Works for fish, shrimp, or chicken

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🧾 Ingredients (Batter)

• ¾ cup all-purpose flour

• 2 tablespoons cornstarch

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon sugar

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika (optional, very light flavor)

• ¾ cup cold water
  (or club soda for extra crispiness)

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🐟 For Frying

• Fish fillets (cod, pollock, haddock, or tilapia)

• Extra flour (for dusting)

• Vegetable oil or canola oil (for frying)

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👩‍🍳 Directions (Very Detailed)

1️⃣ Prepare the Oil

1. Pour oil into a deep pot or fryer (about 2–3 inches deep).

2. Heat oil to 350–365°F (175–185°C).

   • If oil is too cool, batter absorbs oil.

   • Too hot, batter browns before cooking inside.

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2️⃣ Mix the Dry Ingredients

1. In a medium bowl, add:

   • Flour

   • Cornstarch

   • Baking powder

   • Salt

   • Sugar

   • Onion powder

   • Garlic powder

   • Paprika

2. Whisk thoroughly so everything is evenly mixed.

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3️⃣ Add the Liquid

1. Slowly pour in the cold water or club soda.

2. Whisk gently until smooth.

   • Batter should be thin and pourable, like pancake batter.

   • Do not overmix — small lumps are fine.

3. Let batter rest 5 minutes (this helps texture).

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4️⃣ Prepare the Fish

1. Pat fish fillets completely dry with paper towels.

2. Lightly dust each piece with flour.

   • This helps the batter stick better.

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5️⃣ Batter the Fish

1. Dip floured fish into the batter.

2. Let excess batter drip off — don’t shake hard.

3. Carefully lower into hot oil.

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6️⃣ Fry

1. Fry 2–3 pieces at a time (don’t overcrowd).

2. Fry for 3–5 minutes, turning once if needed.

3. Batter should puff and turn light golden brown.

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7️⃣ Drain & Serve

1. Remove fish and drain on a wire rack or paper towels.

2. Lightly salt while hot.

3. Serve immediately.

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⭐ Tips for Authentic Texture

• Cold liquid + hot oil = crisp batter

• Cornstarch is key for that Long John Silver’s crunch

• Club soda makes it extra airy

• Don’t let battered fish sit before frying

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🍟 What to Serve With

• Tartar sauce

• Coleslaw

• Fries or hushpuppies

• Malt vinegar