Oh, my friends—thank you so much for being here today! 💛 You’re in for a treat. If you’ve ever craved that perfectly crispy, golden fish from Long John Silver’s, this recipe is your new go-to. It’s light, airy, and incredibly crunchy on the outside, while keeping the fish tender and flaky on the inside.
And the best part? You can recreate that iconic fast-food flavor right at home—no drive-thru required! So, grab your whisk and your favorite fillets, and let’s make some magic in the kitchen.
(And if you love copycat comfort-food recipes like this one, be sure to subscribe below so you never miss a delicious idea!)
Why You’ll Love This Fish Batter Recipe
This recipe delivers everything you love about that classic Long John Silver’s crunch—light, golden, and irresistibly crisp, with the perfect seasoning balance.
Reasons to Love It
- Crispy perfection: The combination of flour, cornstarch, and baking soda creates a light, bubbly batter.
- Quick & easy: Just whisk, dip, and fry—done in minutes!
- Restaurant-quality results: You’ll swear it came straight from your favorite seafood chain.
- Versatile: Works beautifully on fish, shrimp, chicken, or even onion rings!
What Does It Taste Like?
It’s everything you remember about classic fried fish: airy, golden, slightly salty, and perfectly crisp. The crust crackles when you bite into it, giving way to juicy, tender fish inside. It’s pure nostalgia—seafood comfort food at its best. 🐠💛
Ingredients You’ll Need
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold water
(That’s it! Simple pantry staples, but the magic happens when they come together.)
Tools You’ll Need
- Mixing bowl & whisk
- Deep fryer or heavy-bottomed saucepan
- Tongs or slotted spoon
- Paper towels (for draining)
- Cooking thermometer (for oil temperature)
Ingredient Additions & Substitutions
- Add spice: A pinch of paprika, garlic powder, or cayenne for extra flavor.
- Beer batter option: Replace half the water with a light beer for extra crispness.
- Gluten-free: Use gluten-free flour and cornstarch—still wonderfully crunchy!
- Oil options: Use vegetable, canola, or peanut oil for frying.
How to Make Long John Silver’s Fish Batter
Step 1: Mix the Batter
In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually pour in cold water, whisking until smooth. The batter should be thick but pourable—like pancake batter.
Step 2: Heat the Oil
Preheat oil in a deep fryer or large saucepan to 375°F (190°C). Make sure there’s enough oil to fully submerge the fish.
Step 3: Batter the Fish
Pat your fish fillets dry with paper towels (this helps the batter stick). Dip each piece into the batter, letting any excess drip off.
Step 4: Fry Until Golden
Carefully place the battered fish into the hot oil. Fry for 3–4 minutes per side, or until golden brown and crisp.
Step 5: Drain & Serve
Remove the fish using tongs or a slotted spoon. Drain on paper towels to remove excess oil.
Serve immediately while hot and crisp—because that’s when it’s at its best!
What to Serve With Your Crispy Fish
This batter pairs beautifully with all your seafood favorites!
Try it with:
- French fries or potato wedges
- Coleslaw (creamy or vinegar-based)
- Hush puppies
- Tartar sauce or malt vinegar
- Lemon wedges for that bright finishing touch 🍋
Tips for Perfect Crispy Batter
- Cold batter = crispier coating. Chill your water (and even your flour!) before mixing.
- Hot oil is key. Keep it steady at 375°F—too low, and your fish absorbs oil; too high, and it burns.
- Don’t overcrowd the pan. Fry in small batches so each piece cooks evenly.
- Drain well. Lay the fried fish on a wire rack over paper towels for max crispness.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Reheat in the oven or air fryer at 375°F for 8–10 minutes to restore crispness.
- Freeze: Freeze cooked fillets between parchment sheets, then reheat from frozen in the oven.
General Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~210 kcal per fillet (without oil absorption)
Frequently Asked Questions
Q: What kind of fish works best?
White fish like cod, haddock, tilapia, or pollock are perfect for this light, crispy batter.
Q: Can I use this for other foods?
Yes! It’s amazing for shrimp, onion rings, or even fried pickles.
Q: Why is my batter soggy?
Your oil may not be hot enough. Make sure it’s at 375°F before frying.
Q: Can I make the batter ahead of time?
It’s best made fresh, but you can mix the dry ingredients in advance and add water right before frying.
Conclusion
And there you have it—Long John Silver’s Fish Batter, perfectly crispy, golden, and bursting with that nostalgic flavor we all love! 🐟💛 Whether you’re cooking up a weeknight dinner or recreating your favorite fast-food memories, this simple recipe never disappoints.
If you try it, I’d love to see your results!
📸 Tag your photos on Pinterest or Instagram, and share how you served your crispy creation!
Nutritional Information (Approx. per serving)
- Calories: 210 kcal
- Fat: 5 g
- Carbohydrates: 32 g
- Protein: 8 g
- Sodium: 190 mg
More Recipes You’ll Love
- 🍤 Crispy Fried Shrimp with Homemade Tartar Sauce
- 🍟 Southern Hush Puppies – golden and fluffy perfection
- 🐔 Crispy Buttermilk Chicken Tenders – crunchy and tender every time
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