This copycat recipe captures the signature crunch and flavor of Long John Silver’s famous fried fish. The batter is light yet crisp, thanks to a combination of flour, cornstarch, and fizzy club soda. It clings beautifully to fish, chicken, or vegetables, creating a golden shell that crackles with every bite. Whether you’re craving nostalgic fast-food comfort or looking to elevate your homemade fried dishes, this batter delivers restaurant-quality results right from your kitchen.
Ingredients:
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons sugar
- 2 teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 16 oz (about 2 cups) club soda (cold)
- Vegetable oil (for deep frying)
- 2 lbs white fish fillets (cod, pollock, or haddock)
Optional: Add a pinch of garlic powder or cayenne for extra flavor.
Instructions:
1. Prepare the Batter
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper.
- Slowly pour in the cold club soda, stirring gently as the batter foams. Mix just until combined—do not overmix, as this will deflate the bubbles that make the batter light and crispy.
2. Prep the Fish
- Pat the fish fillets dry with paper towels to remove excess moisture. This helps the batter adhere better.
- Cut the fillets into manageable pieces, about 3–4 inches long.
3. Heat the Oil
- Pour vegetable oil into a deep fryer or heavy-bottomed pot until it’s about 3 inches deep.
- Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature—this is key to achieving a crisp, non-greasy finish.
4. Batter and Fry
- Dip each piece of fish into the batter, coating it completely. Let any excess drip off.
- Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding.
- Cook for 2–3 minutes per side, or until the batter is golden brown and the fish is cooked through.
- The fish should float to the top when done and have a crisp, golden shell.
5. Drain and Serve
- Remove the fish with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, or malt vinegar.
Serving Suggestions:
- Pair with fries, coleslaw, or hush puppies for a classic fish-and-chips experience.
- Use the same batter for chicken tenders, shrimp, or onion rings—just adjust frying time accordingly.
Tips for Success:
- Cold club soda is essential—it creates bubbles that make the batter airy and crisp.
- Don’t overmix the batter. Stir just until combined to preserve the carbonation.
- Double-dip for extra crunch: dip the fish in batter, let it rest for 30 seconds, then dip again before frying.
- Maintain oil temperature between 350–375°F. Too low and the batter absorbs oil; too high and it burns.
Final Thoughts:
This Long John Silver’s-style batter is a game-changer for home frying. It’s light, crispy, and full of flavor—everything you want in a fried fish coating. The secret lies in the fizzy club soda and the perfect balance of seasonings. Once you try it, you’ll never go back to plain flour dredging again.
Would you like a spicy Cajun version or a gluten-free twist next?