This Long John Silver’s Batter makes unbelievably light, crispy, golden fish just like the classic fast-food favorite. The secret is a simple, airy batter that fries up puffy and crunchy on the outside while keeping the fish tender inside. If you love that iconic Long John Silver’s Batter, save this recipe and tag a friend who can’t resist crispy fried fish!
Yield: 6 large servings
Ingredients:
• 1 cup all-purpose flour (125 g)
• 2 tablespoons cornstarch (16 g)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 cup cold club soda or sparkling water (240 ml)
• 1 large egg
• 1 lb white fish fillets such as cod, pollock, or haddock (450 g)
• 2–3 cups vegetable oil for frying (480–720 ml)
How to make it:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar.
- In a separate bowl, lightly beat the egg and mix it with the cold club soda. The carbonation helps create the signature crispy texture.
- Pour the wet mixture into the dry ingredients and whisk gently until a smooth batter forms. Do not overmix.
- Pat the fish fillets dry with paper towels and cut them into serving-sized pieces.
- Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
- Dip each fish piece into the Long John Silver’s Batter, making sure it’s fully coated.
- Carefully place the battered fish into the hot oil and fry for 3–5 minutes, turning as needed, until golden brown and crispy.
- Remove and drain on paper towels or a wire rack.
Serve this Long John Silver’s Batter fried fish hot with tartar sauce, lemon wedges, and crispy fries for that classic seafood shack experience.