Long John Silver’s Fish Batter

Crispy, golden-brown fried fish that shatters with the first bite—there’s just something undeniably satisfying about it. I remember my first attempt at recreating Long John Silver’s iconic fish batter at home.

It started as a craving, but it quickly turned into a challenge. Could I really achieve that same airy, crunchy coating without a deep fryer? Would the batter have that signature light crispiness instead of turning heavy and greasy?

After a few test batches (and a kitchen that smelled like a seafood shack), I cracked the code. The secret wasn’t just in the ingredients—it was in the technique. The perfect balance of flour and cornstarch gives the batter its crisp texture, while baking soda and baking powder create tiny air pockets for that signature crunch. And, of course, cold water is key to keeping the batter light.

This recipe isn’t just a copycat—it’s a way to bring restaurant-quality fried fish into your own kitchen. Get ready for a plateful of crispy, golden goodness!

Short Description

Long John Silver’s Fish Batter is light, crispy, and perfectly golden. This easy homemade version recreates the restaurant favorite using simple pantry ingredients. Perfect for fish fillets, shrimp, or even onion rings!

Ingredients

• ¾ cup flour
• 2 tablespoons cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup water
• Fish of your choice

Tools Needed

• Mixing bowl
• Whisk
• Deep frying pan or Dutch oven
• Tongs
• Wire rack or paper towels for draining

Cooking Instructions

Step 1: Prepare the Batter
In a mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

Slowly add the cold water, whisking until smooth. The batter should be slightly thick but still pourable—similar to pancake batter.

Step 2: Heat the Oil
Fill a deep frying pan or Dutch oven with about 2 inches of oil and heat to 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil—if it sizzles and rises to the top immediately, it’s ready.

Step 3: Coat the Fish
Pat the fish fillets dry with a paper towel to help the batter adhere. Dip each piece into the batter, letting the 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 crispy.

Avoid overcrowding the pan, as it lowers the oil temperature and affects crispiness.

Step 5: Drain & Serve
Transfer the fried fish to a wire rack or paper towels to drain excess oil. Serve hot with tartar sauce, lemon wedges, or malt vinegar.

Why You’ll Love This Recipe

Crispy & Light – The perfect balance of crunch without feeling greasy.

Easy to Make – Simple ingredients, no special equipment needed.

Versatile – Works for fish, shrimp, calamari, and even veggies!

Budget-Friendly – Tastes just like the restaurant but at a fraction of the cost.

Mistakes to Avoid & Solutions

1. Batter Too Thick or Thin

Solution: If it’s too thick, add a tablespoon of water at a time. If too thin, whisk in a teaspoon of flour.

2. Oil Temperature Too Low

Solution: Always heat oil to 350°F (175°C) before frying. Cold oil results in greasy fish.

3. Overcrowding the Pan

Solution: Fry in small batches to maintain crispiness. Too many pieces at once lower the temperature.

4. Soggy Fish After Frying

Solution: Drain on a wire rack instead of paper towels to keep the crust crispy.

Serving and Pairing Suggestions

– Classic Style – Serve with tartar sauce, coleslaw, and fries.
– Healthier Twist – Pair with a fresh green salad and lemon wedges.
– Pub-Style – Enjoy with malt vinegar and a cold beer.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 2 days.

Reheating: To keep it crispy, reheat in a 375°F (190°C) oven for 10 minutes instead of microwaving.

Freezing: Freeze battered (but unfried) fish on a baking sheet, then transfer to a freezer bag for up to 2 months.

FAQs

1. Can I use sparkling water instead of regular water?
Yes! Sparkling water makes the batter extra light and crispy.

2. What’s the best oil for frying?
Use a neutral oil with a high smoke point, like canola or peanut oil.

3. Can I make this batter ahead of time?
It’s best used fresh, but you can mix dry ingredients in advance and add water just before frying.

4. Why is my batter falling off the fish?
Make sure the fish is dry before dipping and avoid moving it too much while frying.

5. Can I bake instead of fry?
Baking won’t give the same crispiness, but you can try air frying at 400°F for 10–12 minutes, flipping halfway through.

Tips & Tricks

– For extra crunch, double-dip the fish: coat in batter, let it rest for 2 minutes, then dip again before frying.
– Keep the batter cold—a chilled batter creates a crispier crust. If needed, place the bowl over ice.
– Use a wire rack instead of paper towels to drain the fried fish. This prevents sogginess.

Recipe Variations

1. Beer-Battered Fish

Swap ¾ cup water with ¾ cup cold beer for a richer, pub-style flavor.

2. Spicy Cajun Fish

Add ½ teaspoon cayenne pepper and 1 teaspoon Cajun seasoning to the batter for a spicy kick.

3. Tempura-Style Batter

Replace water with ice-cold club soda and use only cornstarch for a lighter, Japanese-inspired crunch.

4. Gluten-Free Version

Use ¾ cup rice flour instead of all-purpose flour for a gluten-free alternative.

Final Thoughts

Making this Long John Silver’s fish batter at home has been such a fun and rewarding experience. The light, crispy coating takes me right back to those comforting seafood meals, but with the added bonus of knowing exactly what’s in it. It’s amazing how just a few simple ingredients can come together to create that perfect crunch.

This recipe has quickly become a go-to whenever I’m craving fried fish, and it’s always a hit with family and friends. I hope you enjoy making it as much as I do—because once you taste that crispy, golden bite, you’ll want to make it again and again!