If you love the crispy, golden-brown batter from Long John Silver’s, you can recreate that delicious fried fish at home! This recipe captures the light, crunchy texture and savory flavor of their iconic batter.
Ingredients
For the Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 1/4 cups cold club soda or sparkling water
For the Fish:
- 1 1/2 lbs white fish fillets (cod, pollock, or haddock work well)
- Salt and pepper, for seasoning
- All-purpose flour, for dredging
- Vegetable oil, for frying
Instructions
- Prepare the Fish
Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper. Set aside. - Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, onion powder, garlic powder, paprika, and black pepper. Whisk together until well blended. - Add Club Soda
Gradually whisk in the cold club soda until the batter is smooth. The consistency should be thick enough to coat the back of a spoon but not too heavy. Add more club soda if needed to achieve the right texture. - Heat the Oil
Fill a large, deep skillet or pot with vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature for crispy results. - Dredge and Coat the Fish
Lightly dredge each fish fillet in a thin layer of flour, shaking off the excess. Dip the fillets into the batter, ensuring they’re fully coated, and let any excess batter drip off. - Fry the Fish
Carefully lower the battered fish into the hot oil, one or two pieces at a time. Fry for 3-4 minutes on each side, or until the batter is golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature. - Drain and Serve
Remove the fish with a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces and sides.
Tips for Success
- Keep the Batter Cold: Use cold club soda or sparkling water to ensure a light and airy batter.
- Don’t Overmix: Stir the batter just until combined to keep it light and fluffy.
- Maintain Oil Temperature: Keep the oil at a steady 350°F to ensure crispy fish without absorbing too much oil.
- Serve Immediately: Fried fish is best served fresh to maintain its crispy texture.
Serving Suggestions
- Classic Sides: Serve with French fries, coleslaw, and tartar sauce for a traditional fish and chips experience.
- Dipping Sauces: Try malt vinegar, cocktail sauce, or lemon wedges for added flavor.
- Beverage Pairing: A cold beer or sparkling lemonade complements this crispy delight.
This copycat of Long John Silver’s fish batter recipe brings the signature crunch and savory flavor right to your kitchen. Perfect for a family fish fry or a seafood-themed dinner, it’s a guaranteed hit!
Long John Silver’s Fish Batter Recipe (Copycat)
If you love the crispy, golden-brown batter from Long John Silver’s, you can recreate that delicious fried fish at home! This recipe captures the light, crunchy texture and savory flavor of their iconic batter.
Ingredients
- For the Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 1/4 cups cold club soda or sparkling water
- For the Fish:
- 1 1/2 lbs white fish fillets cod, pollock, or haddock work well
- Salt and pepper for seasoning
- All-purpose flour for dredging
- Vegetable oil for frying
Instructions
- Prepare the Fish
- Pat the fish fillets dry with paper towels. Season both sides lightly with salt and pepper. Set aside.
- Make the Batter
- In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, onion powder, garlic powder, paprika, and black pepper. Whisk together until well blended.
- Add Club Soda
- Gradually whisk in the cold club soda until the batter is smooth. The consistency should be thick enough to coat the back of a spoon but not too heavy. Add more club soda if needed to achieve the right texture.
- Heat the Oil
- Fill a large, deep skillet or pot with vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature for crispy results.
- Dredge and Coat the Fish
- Lightly dredge each fish fillet in a thin layer of flour, shaking off the excess. Dip the fillets into the batter, ensuring they’re fully coated, and let any excess batter drip off.
- Fry the Fish
- Carefully lower the battered fish into the hot oil, one or two pieces at a time. Fry for 3-4 minutes on each side, or until the batter is golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature.
- Drain and Serve
- Remove the fish with a slotted spoon and place it on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces and sides.