If you’re looking to recreate Long John Silver’s iconic crispy, golden fish batter at home, this copycat recipe will give you that light, flaky, and slightly sweet coating you love. The key is in the batter’s consistency and a touch of sugar for that signature taste.
Long John Silver’s-Style Fish Batter
(Makes enough for ~1 lb of fish or chicken strips)
Ingredients:
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1 cup all-purpose flour
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2 tbsp cornstarch (for extra crispiness)
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1 tsp baking powder (helps puff the batter)
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1 tsp salt
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1 tsp sugar (key for that subtle LJS sweetness)
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½ tsp garlic powder (optional, for depth)
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¾ cup cold club soda or beer (carbonation = lighter batter)
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1 tbsp vinegar (helps tenderize and crisp)
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Oil for frying (vegetable or canola)
Instructions:
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Prep the Fish:
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Pat 1 lb white fish fillets (cod, pollock, or haddock) dry with paper towels.
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Cut into strips if desired.
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Make the Batter:
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In a bowl, whisk flour, cornstarch, baking powder, salt, sugar, and garlic powder.
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Slowly whisk in cold club soda/beer and vinegar until smooth (lumps are okay—don’t overmix).
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Let rest 5–10 minutes (helps gluten relax for a crispier fry).
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Fry to Golden Perfection:
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Heat oil to 375°F (190°C) in a deep fryer or heavy pot.
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Dip fish into batter, letting excess drip off.
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Fry 2–3 pieces at a time for 3–4 minutes until golden brown.
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Drain on a wire rack or paper towels.
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Serve Hot!
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Enjoy with tartar sauce, malt vinegar, or lemon wedges—just like the restaurant!
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Pro Tips:
🔥 Extra Crispy? Double-dip: Coat fish in flour first, then batter.
🍟 For Chicken Strips? Works great too—adjust fry time to 5–6 mins.
🍺 Beer Batter Option: Use a light lager for deeper flavor.
🌿 Gluten-Free? Swap flour for a 1:1 GF blend + extra cornstarch.
Let me know if you want their hush puppies or tartar sauce recipe too! 🐟✨