Craving that crispy, golden-brown fish from Long John Silver’s? You’re in luck! With this copycat recipe, you can now recreate that light, crunchy batter at home. Perfect for fried fish, shrimp, or even chicken, this recipe will give you that restaurant-style texture and flavor you love without having to leave your kitchen.
Why You’ll Love This Recipe:
- Super Crispy: The secret to Long John Silver’s famous fish is the perfectly crunchy batter that fries up light and crisp.
- Easy Ingredients: You likely already have most of the ingredients in your pantry.
- Versatile: While this recipe is famous for fish, the batter works wonders for shrimp, onion rings, or even fried chicken strips.
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon paprika (optional, for color)
- 1 cup cold club soda or water
- 1 large egg, beaten
- Fish fillets (cod, pollock, or your preferred white fish)
- Oil for frying (vegetable oil or canola oil works best)
How to Make Long John Silver's Fish Batter:
Step 1: Prepare Your Fish
Pat the fish fillets dry with paper towels and season them lightly with salt. This helps the batter stick better.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika (if using). The cornstarch is key to achieving that light, crispy texture!
Step 3: Add the Wet Ingredients
In a separate bowl, beat the egg. Add the club soda or water to the dry ingredients and stir until combined. Then, whisk in the beaten egg until you have a smooth batter. The mixture should be slightly runny but thick enough to coat the back of a spoon.
Step 4: Heat the Oil
In a large, deep skillet or pot, heat about 2-3 inches of oil to 350°F (175°C). It’s important that the oil is hot enough for the fish to fry properly and get that crispy coating.
Step 5: Coat the Fish
Dip the fish fillets into the batter, ensuring each fillet is fully coated. Let the excess batter drip off before placing the fish in the hot oil.
Step 6: Fry the Fish
Carefully lower the battered fish into the hot oil. Fry the fillets for 3-5 minutes on each side, or until they are golden brown and crispy. Don’t overcrowd the pan—fry in batches if necessary.
Step 7: Drain & Serve
Once the fish is done frying, remove it from the oil and place it on a wire rack or paper towels to drain off any excess oil. Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce!
Tips for Perfectly Crispy Fish:
- Use cold club soda or water: The cold liquid creates a light and airy batter, helping to make the fish extra crispy.
- Don’t overmix the batter: Overmixing can cause the batter to become dense. Stir just until combined for the lightest texture.
- Monitor your oil temperature: Use a thermometer to keep the oil around 350°F for even frying. Too hot, and the fish will burn; too cool, and it will be soggy.
Delicious Variations:
- Shrimp: Try this batter with large shrimp for a seafood platter at home.
- Chicken Tenders: Swap the fish for chicken strips for a crispy chicken version.
- Onion Rings: Use this batter to fry onion rings for the ultimate crispy side dish.
What to Serve with Long John Silver’s Style Fish:
- French Fries: Keep it classic with crispy fries on the side.
- Coleslaw: A refreshing, creamy coleslaw balances out the rich fried fish.
- Hush Puppies: Make a batch of Southern-style hush puppies for an authentic seafood experience.
Storage and Reheating Tips:
- Storage: Store leftover fried fish in an airtight container in the refrigerator for up to 2 days.
- Reheating: To maintain the crispiness, reheat the fish in a preheated oven at 350°F for 10-15 minutes. Avoid microwaving, as it will make the batter soggy.
Final Thoughts
With this easy Long John Silver's Fish Batter Recipe, you can enjoy restaurant-quality fried fish at home. The crispy, light batter will have your family and friends coming back for seconds! Serve it with your favorite sides, and don’t forget the tartar sauce.