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Long John Silver’s Fish Batter Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Long John Silver’s Fish Batter recipe delivers a classic, crispy fried fish experience reminiscent of the popular seafood chain. The batter combines a mix of all-purpose flour, cornstarch, and seasonings with cold club soda to create a light, airy coating that fries up golden brown and crunchy. Perfect for breading cod, haddock, or pollock, this easy-to-make batter is ideal for a delicious main course that’s sure to impress at any meal.

Ingredients

Batter Ingredients

  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup cold club soda or cold water (add more as needed for consistency)

Fish and Frying

  • 1 pound white fish fillets (like cod, haddock, or pollock)
  • Vegetable oil for frying (about 2-3 inches deep)

Instructions

  1. Prepare the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, onion powder, and garlic powder until well combined. Slowly pour in the cold club soda while whisking continuously until the mixture forms a smooth batter with the consistency of pancake batter.
  2. Prepare the fish: Pat the fish fillets dry thoroughly with paper towels to remove excess moisture. Lightly season the fillets with salt on all sides to enhance flavor.
  3. Heat the oil: Pour about 2 to 3 inches of vegetable oil into a deep skillet or fryer. Heat the oil to 350°F (175°C), monitoring the temperature with a thermometer to ensure steady frying conditions.
  4. Batter the fish: Dip each fish fillet into the prepared batter, allowing any excess batter to drip off so the coating is even but not overly thick.
  5. Fry the fish: Carefully lower the battered fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 4 to 5 minutes, turning halfway through to ensure even golden brown color and crispiness.
  6. Drain and serve: Once cooked, remove the fish from the oil and place on paper towels to drain excess oil. For extra crunch, you can briefly re-fry the fish for 1 to 2 minutes after they have cooled slightly. Keep cooked fish warm in a low oven if frying in multiple batches. Serve hot with tartar sauce and lemon wedges for a classic presentation.

Notes

  • For extra crunch, fry the fish twice — briefly re-fry for 1–2 minutes after cooling slightly.
  • This batter also works great for coating onion rings or shrimp.
  • Keep fish warm in a low oven while frying in batches to maintain crispiness.

Find it online: https://slsrecipes.com/long-john-silvers-fish-batter-recipe/