The Copycat Long John Silvers Batter That Made My Seafood-Hating Teenager Eat an Entire Fish Platter!

There’s something irresistibly nostalgic about biting into a piece of golden, crispy fish that shatters with the perfect crunch. If you’ve ever found yourself craving that signature battered fish from Long John Silver’s, you’re not alone.

The ultra-light, crispy coating and the delicate balance of seasoning make it a favorite for seafood lovers everywhere. The best part? You can recreate it at home with simple pantry ingredients—no deep-fryer required!

This batter is special because of its perfect balance of crispness and lightness, thanks to the combination of flour, cornstarch, and club soda. The result? A delicate, airy crunch that doesn’t feel heavy or greasy. Whether you’re making a classic fish fry or using the batter for shrimp or even chicken, this recipe is a game-changer.

For the ultimate meal, serve your crispy fish with a refreshing Cucumber Radish Salad or a warm, comforting side of Crockpot Applesauce. These sides cut through the richness and add a fresh contrast to every bite.

The secret ingredient? Club soda. The carbonation helps create an airy, crisp texture—just like the restaurant version. And let’s be real—homemade means you can enjoy that fresh, hot crunch straight from the pan, no drive-thru required.

What Makes This Recipe a Must-Try?

• The Crispiest Coating Ever – Seriously, this batter stays light and crispy, just like Long John Silver’s. No soggy fish here!
• So Easy to Make – No complicated steps, just mix, dip, and fry. Perfect for a quick weekend dinner.
• Versatile and Customizable – Works beautifully on fish, shrimp, or even vegetables. Add a little cayenne for extra heat!
• A Nostalgic Favorite – If you grew up loving fast-food fish, this will bring back all the best memories—minus the long wait in line.

Long John Silvers Batter Recipe

This Long John Silver’s batter recipe creates perfectly crispy, golden fish with a light, airy crunch. The secret? A bubbly club soda batter that delivers restaurant-quality texture at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 458 kcal

Equipment

• Deep fryer or large heavy-bottomed pot
• Mixing bowls
• Whisk
• Tongs
• Wire rack or paper towels (for draining)
• Thermometer (optional, for oil temperature)

Ingredients

  

• 8 cups vegetable oil for frying
• 2 cups flour
• 1/4 cup cornstarch
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon onion salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 16 ounces club soda
• 2 pounds cod or other white fish sliced into 3-ounce pieces

Instructions

 

• Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  
• In a large bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper.
  
• Gradually add club soda, whisking until the batter is smooth and lump-free.
  
• Pat dry the fish fillets, then dip them into the batter, coating evenly.
• Carefully place the battered fish into the hot oil and fry for 3-4 minutes per side, until golden and crispy.
  
• Remove and drain on a wire rack or paper towels.
  
• Repeat with remaining fillets, ensuring the oil stays at the right temperature.
• Serve hot with tartar sauce, malt vinegar, or your favorite dipping sauce.
  

Nutrition Info:

Clever Tips For Perfect Crispy Fish!

1. Cold Batter = Extra Crispiness – Keep your batter chilled until you’re ready to dip. A cold batter hitting hot oil creates an even crispier texture. If needed, place the bowl over ice while frying.
2. Use Fresh Club Soda – The carbonation in club soda is what makes the batter light and airy. Flat club soda won’t give you the same crunch. Open a fresh bottle just before mixing!
3. Let the Batter Rest (Just for a Few Minutes) – After mixing, let it sit for 3-5 minutes to allow the bubbles to settle. This helps the coating stick better to the fish.
4. Don’t Overcrowd the Oil – Fry in small batches to keep the oil temperature steady. Too many fillets at once will cool the oil, making the fish greasy instead of crispy.
5. Test with a Small Drop of Batter – Before frying, drop a little batter into the oil. If it sizzles and floats immediately, the oil is ready. If it sinks, it’s not hot enough!
6. Use the Right Oil – Stick to vegetable, peanut, or canola oil for frying. They have a high smoke point, meaning they won’t break down and leave an off-flavor.
7. Drain on a Wire Rack, Not Paper Towels – Paper towels can trap steam and make the crust soggy. A wire rack lets air circulate around the fish, keeping it crispy.
8. For Extra Crunch, Double Dip – Want a thicker, crunchier coating? Dip the fish in batter, let it rest for 20 seconds, and dip again before frying.
9. Season Immediately After Frying – While the fish is still hot, sprinkle it with a little extra salt or seasoning to lock in the flavor.
10. Reheat Like a Pro – If you have leftovers (unlikely!), reheat in an oven at 375°F (190°C) for 8-10 minutes instead of microwaving to keep the crisp intact.

John Lee

John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.

Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.