Here’s the authentic-style Long John Silver’s batter recipe — that light, crispy, golden coating everyone loves on their fish and chicken! 🐟🍗
It’s easy to make at home with simple pantry ingredients.
🍤 Copycat Long John Silver’s Batter
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp paprika (optional, adds color and mild flavor)
- 1 cup cold club soda (or cold water — but club soda gives extra crispiness)
Instructions
- Preheat oil:
Heat oil to 350°F (175°C) in a deep fryer or heavy pot (about 2 inches deep).
Use vegetable, canola, or peanut oil for best results. - Mix dry ingredients:
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, sugar, and paprika. - Add liquid:
Gradually whisk in cold club soda until smooth. The batter should be similar to pancake batter — not too thin, not too thick. - Coat fish or chicken:
Pat your pieces dry with paper towels, then dip into the batter until evenly coated. - Fry:
Carefully place pieces into the hot oil.
Fry 3–4 minutes per side, or until golden brown and crisp.
(Fish cooks faster than chicken — fish fillets usually take about 5–6 minutes total.) - Drain:
Remove and place on a wire rack or paper towels to drain excess oil.
Tips for Best Results
- Cold batter = crispier coating. Keep it chilled until ready to fry.
- Do not overcrowd the fryer — it lowers oil temperature and softens the crust.
- For extra crunch, double dip: dip in batter, fry 1–2 minutes, rest briefly, then fry again for another 1–2 minutes.
- Works great for cod, haddock, tilapia, shrimp, or chicken tenders.
Would you like me to include a copycat Long John Silver’s hush puppies recipe to go with it?
