Long John Silver’s Batter

Here’s a spot-on copycat recipe for Long John Silver’s Batter—that iconic light, crispy, golden coating used on their fish and chicken. This batter is known for its extra crunch and airy texture, and it’s surprisingly simple to make at home.

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🐟 Long John Silver’s Batter (Copycat Recipe)

🎯 What You Get:

A light and ultra-crispy fried coating that puffs slightly when fried—perfect for fish fillets, chicken tenders, or even veggies.

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🧾 Ingredients:

• ¾ cup all-purpose flour

• 2 tbsp cornstarch

• ¼ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp onion powder (optional)

• ¼ tsp paprika

• ¼ tsp salt

• ¼ tsp sugar

• ½ cup cold water (adjust as needed)

• Optional: splash of club soda for extra puffiness

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🐟 Best For:

• White fish fillets (cod, haddock, pollock)

• Chicken tenders or nuggets

• Zucchini, onion rings, or shrimp

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👩‍🍳 Instructions:

1. Prep the Protein:

• Pat fish or chicken dry and lightly dust with flour (this helps the batter stick better).

• Keep chilled while preparing the batter.

2. Make the Batter:

1. In a bowl, whisk together all dry ingredients.

2. Slowly whisk in cold water until smooth. The batter should be slightly thick but pourable—like pancake batter.

3. For an airier texture, stir in a tablespoon or two of club soda or sparkling water.

3. Fry:

1. Heat oil in a deep fryer or heavy pot to 350–365°F (175–185°C).

2. Dip the fish/chicken into the batter, letting excess drip off.

3. Carefully lower into hot oil and fry until golden brown and crispy, about 3–5 minutes depending on size.

4. Remove and drain on a wire rack or paper towels.

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🧂 Bonus Tip:

• Double fry for extra crunch: do a quick 2-minute fry, rest 5 minutes, then fry again until golden.

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🥣 Serve With:

• Malt vinegar (classic!)

• Tartar sauce

• Lemon wedges

• Fries or hush puppies

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Would you like the hush puppy or coleslaw recipe to go with it?