Long John Silver’s Batter

Here’s a spot-on copycat recipe for Long John Silver’s Batter — that iconic, ultra-crispy golden coating they use on their fish and chicken. It’s light, airy, and shatteringly crisp thanks to a few key ingredients. Great for fish fillets, chicken tenders, or even onion rings!

🐟 Long John Silver’s Copycat Batter

🍽️ Enough for 1½ to 2 lbs of fish or chicken

🧺 Ingredients:

• ¾ cup all-purpose flour

• 2 tbsp cornstarch

• ¼ tsp baking soda

• ¼ tsp baking powder

• ½ tsp salt

• ½ tsp sugar

• ¼ tsp onion powder

• ¼ tsp paprika (optional, for color)

• ½ cup cold water (or club soda for extra crispness)

• 1 egg (lightly beaten)

Optional: A few dashes of white pepper or garlic powder for extra flavor

🧑‍🍳 Instructions:

1. Prepare Protein:

   • Pat fish fillets (cod, pollock, or tilapia) or chicken pieces dry with paper towels.

   • Lightly season with salt and pepper.

2. Make the Batter:

   • In a mixing bowl, whisk together flour, cornstarch, baking soda, baking powder, and seasonings.

   • Add cold water and the egg. Whisk until smooth and lump-free.

   • The batter should be a bit thinner than pancake batter — add a splash more water if needed.

3. Heat Oil:

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

   • Use a neutral oil like vegetable, peanut, or canola.

4. Fry:

   • Dip each piece into the batter, allowing excess to drip off.

   • Carefully place into hot oil. Fry in batches to avoid overcrowding.

   • Fry for 3–4 minutes per side, or until golden brown and crispy.

5. Drain & Serve:

   • Remove and place on a wire rack or paper towels.

   • Serve hot with tartar sauce, lemon wedges, and hush puppies!

👵 Grandma Mari’s Twist:

• She’d whisk in a spoonful of rice flour or use club soda instead of water for extra lightness.

• Loved adding a pinch of Old Bay or celery salt to the dry mix for seafood.