Crispy Long John Silvers Batter

This famous fish batter recipe recreates the iconic crispy coating from Long John Silver's restaurant, perfect for transforming ordinary fish into a fast-food favorite at home. The light, airy batter creates that signature crunch while keeping the fish tender and moist inside.

I first made this recipe during a pandemic lockdown when my family was craving our favorite restaurant fish. The look on my kids' faces when they bit into that perfectly crispy coating was priceless. Now they insist we have "homemade Long John's night" at least once a month.

Ingredients

• Flour: Serves as the foundation of your batter creating that classic coating
• Cornstarch: Is crucial for achieving the light crispy texture that doesn't get soggy
• Sugar: Helps create the golden brown color and balances the savory elements
• Salt: Enhances all the flavors without making the batter taste salty
• Baking powder and baking soda: Work together to create tiny air bubbles for maximum crispiness
• Onion salt: Provides that subtle savory note that makes the batter so addictive
• Paprika: Adds a hint of color and mild flavor without overwhelming the fish
• Black pepper: Provides just enough spice to complement the mild fish
• Club soda: The secret weapon creating a light airy batter that crisps perfectly
• Cod or other white fish: Works best with a mild flavor that lets the batter shine

Step-by-Step Instructions

Prepare Oil:

Heat vegetable oil to exactly 350°F in your deep fryer or heavy pot. Use a thermometer for accuracy as proper temperature ensures crispy not greasy results. Allow plenty of time for the oil to reach temperature evenly.

Mix Dry Ingredients:

Combine flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper in a large mixing bowl. Whisk thoroughly to ensure even distribution of all seasonings, especially the leavening agents which create the perfect texture.

Create Batter:

Pour club soda into dry ingredients and stir gently but quickly. The mixture will foam immediately which is exactly what you want. Do not overmix as this will deflate the carbonation which creates the light texture.

Coat Fish:

Dip fish pieces fully into batter ensuring complete coverage. Let excess batter drip off for a few seconds which prevents too much batter from making the coating too thick or doughy.

Fry to Perfection:

Carefully lower battered fish into hot oil, working in small batches to maintain oil temperature. The fish will initially sink then gradually float to the surface as it cooks indicating it is nearly done.

Drain and Serve:

Remove golden pieces to a wire rack positioned over paper towels. This dual draining method prevents the bottom of your fish from becoming soggy while ensuring excess oil drips away completely.

My absolute favorite part of this recipe is the moment the battered fish hits the hot oil and creates that satisfying sizzle. It reminds me of childhood trips to Long John Silver's with my grandfather who always ordered extra crunchies just for me. Now I sprinkle the little bits of extra batter that cook in the oil over my homemade version for that authentic experience.

Oil Selection Matters

Choosing the right oil makes a tremendous difference in your final result. Vegetable oil works perfectly due to its neutral flavor and high smoke point. Some home cooks prefer peanut oil for an even higher smoke point and subtle flavor enhancement, while canola oil offers a heart-healthier option that still performs well at high temperatures. Avoid olive oil which has too low a smoke point and a distinct flavor that will compete with the delicate fish.

Storing and Reheating

The fish is best enjoyed immediately after frying when the contrast between crispy exterior and tender fish is at its peak. However leftovers can be stored in the refrigerator for up to two days. To reheat place on a wire rack in a 375°F oven for 10 minutes until heated through and crispy again. Avoid using the microwave which will make the coating soggy and unappetizing. For make-ahead options prepare the dry batter mix and store in an airtight container then add club soda just before cooking.

Complete Your Meal

Transform your homemade Long John Silver's fish into a complete restaurant experience by serving with the right sides. Classic accompaniments include thick-cut french fries sprinkled with malt vinegar, homemade coleslaw with a sweet-tangy dressing, and traditional hushpuppies. For a lighter option consider a crisp green salad with lemon vinaigrette or roasted vegetables. Serve with small paper cups of tartar sauce and malt vinegar on the side for authentic dipping options that complete the experience.

Frequently Asked Questions

→ How do I ensure the batter stays crispy?

Maintain the oil at 350°F for consistent frying, and serve the fish immediately for maximum crispiness.

→ Can I use other types of fish?

Yes, you can use other white fish like haddock or tilapia. Just ensure they are cut into similar-sized pieces for even cooking.

→ What makes the batter light and airy?

The carbonation in club soda helps create a light and airy texture. Add it just before frying for the best results.

→ How do I prevent the batter from sliding off the fish?

Try the 'Dip and Lift' technique when frying. Dip the fish in the hot oil, lift it slightly, and dip again to set the batter.

→ Can I fry other foods with this batter?

Absolutely! This batter is versatile and works well for frying vegetables, shrimp, or even chicken tenders.