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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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).
    Close-up of bubbling hot oil inside a deep fryer on the white marble cooktop. The golden crust is forming as steam rises.
  • 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.
  • 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.
  • 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.
    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.
  • 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.
  • Repeat with remaining fillets, ensuring the oil stays at the right temperature.
  • 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.