Long John Silver’s-Style Fish Batter
If you’ve ever craved that iconic, crispy, golden-brown fish you get at Long John Silver’s, you’re in for a treat. Whether you’re planning a fun family dinner or a weekend fish fry, this recipe will bring the taste of classic fried fish straight to your kitchen. There’s something about the light, crunchy batter that wraps perfectly around flaky fish fillets, creating the ultimate comfort food experience.
But why settle for a takeout order when you can make it yourself? With just a few simple ingredients—flour, cornstarch, baking soda, salt, and cold water—you can whip up a batter that’s nearly identical to what you’d find at the famous fish chain. The key here is a smooth batter with a crispy, airy texture that holds up beautifully when fried.
Not only is this batter great for fish, but it also works wonders for other seafood like shrimp, scallops, or even vegetables if you’re in the mood for a variety of fried treats. The best part? It’s easy to make and gives you that same satisfying crunch and flavor that makes deep-fried fish so irresistible.
Ingredients:
3/4 cup all-purpose flour.
2 tablespoons cornstarch.
1/4 teaspoon baking soda.
1/2 teaspoon salt.
2 1/2 cups cold water.
Instructions:
Step 1
In a large mixing bowl, combine the flour, cornstarch, baking soda, and salt.
Step 2
Gradually whisk in the cold water until the batter is smooth and lump-free. For an extra crispy texture, you can refrigerate the batter for 15–20 minutes before using.
Step 3
Dip your fish fillets into the batter, making sure they are evenly coated.
Step 4
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the battered fish until golden brown and crispy, about 4–5 minutes per side, depending on the thickness of your fillets.
Step 5
Remove the fish and drain on paper towels. Serve hot with your favorite sides and dipping sauces.
Enjoy your homemade crispy fried fish, just like Long John Silver’s!
Pro Tips for the Perfect Fry:
Use Cold Water: Cold water helps create a lighter, crispier batter. If you have time, chill the batter in the fridge for 15–20 minutes before dipping the fish.
Don’t Overmix the Batter: Stir just until the ingredients are combined. Overmixing can cause the batter to become too dense and heavy.
Oil Temperature is Key: Make sure the oil is at 350°F (175°C) before frying. If the oil is too hot, the batter will burn before the fish cooks; too cool, and the batter will be soggy.
Avoid Overcrowding: Fry the fish in small batches to avoid dropping the oil temperature too much, which can make the batter soggy.
Drain the Fish Well: After frying, let the fish rest on a paper towel-lined plate to absorb excess oil and keep the batter crispy.
Nutrition Information (per serving, based on 4 servings):
Calories: 220
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 31g
Fiber: 1g
Sugar: 1g
Sodium: 470mg
Note: These values are for the batter alone and do not include the fish or oil absorbed during frying. The final nutritional content will vary depending on the type and amount of fish used, as well as how much oil is absorbed during cooking.