Go Back
Close-up of a plate of crispy fried fish served with tartar sauce and lemon wedges on the white marble cooktop. A side of malt vinegar and fries is visible in the background.

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
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 458
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    Close-up of bubbling hot oil inside a deep fryer on the white marble cooktop. The golden crust is forming as steam rises.
  2. In a large bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper.
    Close-up of a large glass mixing bowl on the white marble cooktop, filled with flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. A whisk is resting inside, ready to mix.
  3. Gradually add club soda, whisking until the batter is smooth and lump-free.
    Close-up of club soda being poured into the glass mixing bowl on the white marble cooktop. The batter becomes light and airy as it is whisked to a smooth, lump-free consistency.
  4. Pat dry the fish fillets, then dip them into the batter, coating evenly.
  5. Carefully place the battered fish into the hot oil and fry for 3-4 minutes per side, until golden and crispy.
    Close-up of battered fish fillets frying in bubbling hot oil inside a deep fryer on the white marble cooktop. The golden crust is forming as steam rises.
  6. Remove and drain on a wire rack or paper towels.
    Close-up of freshly fried golden fish fillets resting on a wire rack over a baking sheet on the white marble cooktop. The crispy coating glistens under the light.
  7. Repeat with remaining fillets, ensuring the oil stays at the right temperature.
  8. Serve hot with tartar sauce, malt vinegar, or your favorite dipping sauce.
    Close-up of a plate of crispy fried fish served with tartar sauce and lemon wedges on the white marble cooktop. A side of malt vinegar and fries is visible in the background.