Long John Silver’s Batter

Here’s a copycat recipe for Long John Silver’s famous crispy batter, known for its light, airy, and super-crunchy texture that coats their fish and chicken.

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🐟 Long John Silver’s Batter Copycat Recipe

📋 Ingredients:

• ¾ cup all-purpose flour

• 2 tbsp cornstarch

• ¼ tsp baking soda

• ¼ tsp baking powder

• ½ tsp salt

• ½ tsp sugar

• ½ cup cold water (add more if needed for consistency)

• ¼ tsp onion powder (optional, for extra flavor)

• ¼ tsp paprika (optional, for subtle color)

For frying:

• White fish fillets (like cod, pollock, or haddock) or chicken strips

• Vegetable oil (for deep frying)

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🧑‍🍳 Instructions:

1. Make the batter:

   • In a mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and sugar (plus onion powder and paprika, if using).

   • Gradually add the cold water while whisking until you get a smooth batter. The consistency should be similar to pancake batter—thick enough to coat but not gloopy.

2. Prep the protein:

   • Pat your fish or chicken dry with paper towels.

   • (Optional) Lightly dredge them in flour before dipping into the batter—this helps the coating stick better.

3. Heat oil:

   • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

4. Fry:

   • Dip the fish or chicken pieces into the batter, let the excess drip off slightly, then carefully lower into the hot oil.

   • Fry until golden and crispy, about 3–5 minutes, depending on thickness.

   • Drain on a wire rack or paper towels.

5. Serve:

   • Best served hot with malt vinegar, tartar sauce, or coleslaw—just like at Long John Silver’s!

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✅ Tips:

• Cold batter + hot oil = maximum crispiness.

• You can double-fry for extra crunch, especially for thicker pieces.

• Works great with vegetables like zucchini or onion rings too.

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Would you like the hush puppies or tartar sauce recipe as well?