Homemade Long John Silver’s Batter Recipe
Crispy, light homemade Long John Silver’s-style batter that fries up golden every time. Perfect for fried fish, shrimp, and onion rings—easy pantry ingredients, quick mixing, and pro tips for the crunchiest coating at home.
Ingredients
Copycat Long John Silver’s Batter
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon granulated sugar
- 1¼ cups ice-cold club soda or ice-cold water
Optional, for frying fish
- 1½ pounds white fish fillets cod, pollock, haddock, or tilapia, cut into pieces
- ½ cup all-purpose flour for dredging
- ½ teaspoon salt for dredging
- ¼ teaspoon black pepper for dredging
- Neutral frying oil canola, vegetable, or peanut, for frying
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, onion powder, garlic powder, paprika, and sugar.
- Pour in the ice-cold club soda and whisk just until combined. A few small lumps are fine. Let the batter rest for 5 minutes.
- If frying fish: Heat 2 to 3 inches of oil in a heavy pot or deep skillet to 350°F to 365°F.
- Pat fish dry. Mix ½ cup flour with ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish, then lightly dredge each fish piece and shake off excess.
- Dip fish into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3 to 5 minutes (depending on thickness) until golden brown and crisp.
- Drain on a wire rack (preferred) or paper towels. Keep warm in a 200°F oven while frying remaining batches.
Notes
- Batter should pour like heavy cream. If it thickens, whisk in cold club soda 1 tablespoon at a time.
- Don’t crowd the pot. Oil temperature drops fast and that’s when batter turns greasy.
- For the crispest texture, drain fried fish on a wire rack instead of paper towels.
Nutrition
Serving: 30gCalories: 75kcalCarbohydrates: 15gProtein: 2gSodium: 240mgSugar: 1g