Long John Silver’s Fish Batter Recipe

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If you’ve ever craved that perfectly crispy, golden fish batter from your favorite seafood joint, look no further. This Long John Silver’s Fish Batter recipe is your ticket to a homemade version that’ll rival any restaurant—no need to wait for your next takeout order. Trust me, you’re going to love how crispy and flavorful this batter turns out. The secret? A perfectly balanced blend of dry ingredients and a touch of carbonation for that ultra-crunchy texture. Whether you’re making a quick dinner for yourself or impressing your friends at your next seafood feast, this recipe has got you covered. Let’s get that batter sizzling!

Why You’ll Love Long John Silver’s Fish Batter Recipe

This batter is more than just a coating—it’s the key to making fish so crispy and tender that you’ll never want to go back to anything else. Here’s why this recipe will become your new go-to:

Versatile: Perfect for fish, shrimp, or even veggies! Whether you’re craving fried cod, shrimp, or want to make a veggie feast, this batter does it all. You’ll be using it for everything from casual family dinners to hosting friends for seafood night.

Budget-Friendly: The ingredients are simple and most likely already in your pantry. No need to splurge on anything fancy—just everyday items that come together to make something extraordinary.

Quick and Easy: You don’t need to be a pro to make this batter. With just a few ingredients and some simple steps, you’ll be frying up fish in no time. Even beginners can follow along, and the results are always spot-on.

Crispy Perfection: The magic of carbonation (hello, club soda!) gives this batter the perfect crunch that everyone loves. It’s light but hearty and perfectly golden brown when fried.

Crowd-Pleasing: Whether it’s kids or adults, this batter will win everyone over. The crispy coating seals in the fish’s juicy, tender flavor while adding a satisfying crunch.

Ingredients in Long John Silver’s Fish Batter

Let’s break down what you need to make this golden, crispy batter:

Flour: The base for our batter. It creates the crispy texture and holds everything together beautifully.

Cornstarch: Adds an extra crunch to the batter. It’s key to making sure the fish gets that irresistible crispy coating.

Baking Powder: Helps the batter puff up and become light and airy, while still staying crispy.

Salt: For seasoning, because even the best batter needs a little flavor boost.

Club Soda or Beer: The secret ingredient! The carbonation gives the batter that light, crispy crunch that everyone loves. Club soda is perfect, but if you’re feeling fancy, a little beer adds an even deeper flavor.

Instructions for Long John Silver’s Fish Batter

Let’s dive into making this crispy masterpiece!

Prepare the Dry Ingredients: In a large bowl, combine your flour, cornstarch, baking powder, and salt. Give it a quick whisk to mix everything together. You want all these dry ingredients well-combined for the best batter consistency.

Add the Carbonation: Slowly pour in the club soda or beer, stirring as you go. The key is to mix just enough to get a smooth batter. You don’t want to overmix; we’re after a light and airy texture. Let the carbonation work its magic!

Heat Your Oil: Preheat your oil in a deep pan or fryer to about 375°F (190°C). You want it hot enough so the batter crisps up right away, but not so hot that it burns before cooking through. A quick test? Drop a tiny bit of batter into the oil; if it sizzles right away, you’re good to go.

Coat Your Fish: Take your fish fillets (cod, haddock, or your favorite fish works best) and dip them into the batter, ensuring they’re well-coated. The batter should stick to the fish perfectly, creating that crispy layer.

Fry to Perfection: Carefully place your battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side depending on the thickness of the fish. You want that golden-brown crunch we all crave!

Serve and Enjoy: Once your fish is crispy and perfectly cooked, remove it from the oil and place it on a paper towel to drain any excess oil. Serve immediately with your favorite sides and dipping sauces. Enjoy your homemade crispy fish!

How to Serve Long John Silver’s Fish Batter Recipe

This crispy fish batter pairs perfectly with a variety of sides:

French Fries: You can’t go wrong with the classic fish-and-chips combo. Serve with crispy fries for the ultimate comfort food.

Coleslaw: A cool, tangy coleslaw balances out the crunchiness of the batter and adds a refreshing contrast.

Tartar Sauce: A dollop of tartar sauce is the perfect complement to your crispy fried fish. You can even make your own at home for an extra special touch.

Lemon Wedges: A squeeze of fresh lemon over your fish adds a burst of flavor that takes it to the next level.

Presentation: Serve your crispy fish on a platter lined with parchment paper, and garnish with fresh parsley for a pop of color.

Additional Tips

Here are a few extra tips to ensure you get the best results every time:

Keep the Batter Cold: For extra crispy fish, make sure your batter is cold before dipping the fish. Cold batter helps the fish maintain its crispy coating while frying.

Don’t Overcrowd the Pan: Fry the fish in batches to prevent overcrowding the oil. This ensures each piece cooks evenly and stays crispy.

Use a Thermometer: If you’re unsure about the oil temperature, a thermometer can help you keep it just right.

Storage Tips: Store any leftover battered fish in an airtight container in the fridge for up to 1-2 days. Reheat in the oven to keep the batter crispy.

FAQ Section

Q1: Can I use a different type of fish?
A1: Absolutely! This batter works great with all types of fish, from cod to tilapia to haddock.

Q2: Can I make the batter ahead of time?
A2: Yes, you can mix the dry ingredients ahead of time, and then just add the wet ingredients right before frying.

Q3: Can I make this batter gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Q4: How do I store leftover fish?
A4: Store leftovers in an airtight container in the fridge for up to 1-2 days. Reheat in the oven for the best results.

Q5: Can I freeze the battered fish?
A5: Yes! Freeze the battered fish before frying, then cook from frozen when you’re ready. The batter stays crispy when cooked this way.

Q6: What’s the best oil for frying?
A6: Vegetable oil, canola oil, or peanut oil all work well for frying fish.

Q7: How can I make the batter spicier?
A7: Add a pinch of cayenne pepper or paprika to the dry ingredients for a kick of heat.

Q8: Can I use sparkling water instead of club soda?
A8: Yes, sparkling water works just as well for the carbonation effect.

Q9: How do I know when the fish is cooked?
A9: The fish should be golden brown on the outside and flake easily when you cut into it.

Q10: What should I serve with this batter?
A10: Serve with crispy fries, coleslaw, and lemon wedges for the classic fish-and-chips experience!

Conclusion

Once you’ve made this Long John Silver’s Fish Batter, you’ll never want to order takeout again. It’s that crispy, golden batter we all know and love, and it’s so easy to recreate at home! Whether you’re frying up fish for a weeknight dinner or serving it at your next gathering, this recipe is bound to become a favorite. So go ahead—get your fish crispy, and enjoy every crunchy bite. You won’t regret it!

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Long John Silver’s Fish Batter Recipe

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This homemade Long John Silver’s-style fish batter brings crispy, golden goodness right to your kitchen. Perfect for fish, shrimp, or your favorite seafood, it’s the ideal coating for deep-frying to perfection. With a blend of simple spices like garlic powder, paprika, and a touch of salt, it’s an easy way to enjoy restaurant-quality fish at home.

  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes (depending on seafood size)
  • Total Time: 15 minutes
  • Yield: Makes enough batter for 4 servings of seafood
  • Category: Main Course, Seafood
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. 1 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon paprika
  5. 1/2 teaspoon garlic powder
  6. 1/4 teaspoon onion powder
  7. 1/4 teaspoon black pepper
  8. 1 cup cold water

Instructions

  • Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, salt, paprika, garlic powder, onion powder, and black pepper. Mix well to evenly distribute the spices.
  • Add Water: Gradually add the cold water to the dry ingredients while whisking. Continue whisking until the batter is smooth and free of lumps.
  • Rest the Batter: Let the batter rest for about 10-15 minutes. This allows the ingredients to fully hydrate and the flavors to meld.
  • Coat Seafood: Dip your seafood of choice (such as fish fillets, shrimp, or other seafood) into the batter, ensuring they are well coated.
  • Fry: Heat oil in a deep fryer or a deep skillet to around 350°F (175°C). Carefully place the battered seafood into the hot oil and fry until golden brown and crispy, usually taking a few minutes, depending on the thickness of the seafood.
  • Drain and Serve: Once the seafood is cooked to a crispy golden brown, remove it from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
  • Serve: Serve your crispy homemade battered seafood with your favorite dipping sauces and sides.

Notes

  • For the best results, make sure the batter is well rested, allowing the flour to fully absorb the water and create a smooth texture.
  • Adjust the seasoning (such as adding cayenne pepper) if you prefer a spicier batter.
  • This batter works well for frying fish, shrimp, or other seafood, and can also be used for vegetables!

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: ~170 kcal
  • Sugar: 0g
  • Sodium: 390mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

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