Long John Silver’s Fish and Chips Recipe

There’s something timeless about biting into a crispy piece of fish from Long John Silver’s.

You get that famous crunch on the outside and tender, flavorful fish on the inside.

This classic dish never fails to satisfy me, especially when served with a side of golden fries.

I’ve always found that the key to nailing this dish is using the right type of fish—preferably wild-caught cod or pollock for the best texture and taste.

Make sure your oil is hot enough before frying; it should be around 350°F to get that crispiness just right.

How to Make Long John Silver’s Fish and Chips Recipe

Ingredients

• 1 lb Fish Fillets
• 1 cup All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1 cup Water
• 1 Egg
• 1 tbsp Cornstarch
• 4 cups Vegetable Oil

Step-by-Step Instructions

Step 1:

Prepare the fish by cutting the fillets into serving-size pieces, around 4 inches each.

Pat them dry to ensure the batter sticks well.

Step 2:

In a mixing bowl, combine flour, baking powder, salt, and cornstarch.

Mix in the egg and water, whisking until you have a smooth batter.

Step 3:

Heat vegetable oil in a deep fryer or heavy-bottom pot to 350°F.

Make sure the oil is hot enough to properly fry the fish.

Step 4:

Dip each fish piece into the batter, ensuring it is fully coated.

Allow excess batter to drip off before placing the fish in the oil.

Step 5:

Fry the fish in small batches for about 3 to 4 minutes per side, or until the batter is golden and crispy.

Remove and drain on a paper towel.

Tips and Tricks for Making This Recipe

Choosing the Right Fish

You can use white fish like cod, haddock, or pollock for this recipe, as they hold up well during frying.

Batter Consistency

Ensure your batter is the right thickness: not too runny and not too thick.

Adding a bit more flour or water can adjust it as needed.

Heat Management

Keep an eye on the oil temperature to prevent burning the batter.

If the fish cooks too fast, lower the heat slightly.

Timing the Fry

Do not overcrowd the fryer, as it can lower the oil temperature and result in soggy fish.

Fry in small batches for best results.

Extra Crispiness

For extra crispy texture, fry the fish a second time for 1 minute after the initial fry.

This will enhance the crispiness of the batter.

What to Serve with Long John Silver’s Fish and Chips

French Fries

You can never go wrong with the classic French fries when serving fish and chips.

There’s something about the crispy exterior and soft interior that pairs perfectly with the batter-fried fish.

Making them at home is easy, just remember to cut them evenly to ensure they cook uniformly.

Hush Puppies

Hush puppies are another traditional side dish that complements fish and chips wonderfully.

These small, round, deep-fried bread pieces add a bit of Southern charm to your meal.

They are easy to make and offer a slight sweetness that contrasts nicely with the salty fish.

Coleslaw

A refreshing coleslaw can add a nice crunch and a bit of tang to your meal.

I like using a mix of cabbage and carrots before tossing them all together in a tangy vinaigrette.

Coleslaw can be made ahead of time, which makes it super convenient for meal prep.

Corn on the Cob

Consider serving some corn on the cob alongside your fish and chips for a touch of sweetness.

You can grill or steam the corn, then add a sprinkle of salt and a pat of butter.

It’s a great way to add a fresh element to the plate.

Sweet Potato Fries

If you want a twist on the traditional, sweet potato fries are a fantastic alternative to regular fries.

They offer a slightly sweet flavor that balances well with the savory fish.

To make them even more flavorful, try adding some spices like paprika or cumin.

Variations and Substitutions

You can jazz up the fish batter by adding a variety of spices to enhance the flavor profile.

Try incorporating cayenne pepper for heat or paprika for a smoky touch.

Mixing in garlic powder or onion powder adds depth to the savory notes.

Experiment with different seasonings based on your personal preferences.

Substitutions for Fish

If you’re seeking alternatives to the classic white fish, consider using cod, haddock, or pollock.

These options maintain their texture well while frying and absorb flavors beautifully.

For those who enjoy a different taste, try using tilapia or catfish as a substitute.

It’s a fantastic way to personalize the recipe according to your taste preferences.

Healthier Alternatives

Looking for a lighter option?

Try baking the fish instead of deep-frying.

Simply coat the fish in your chosen batter, place it on a baking sheet, and bake at 400°F until golden.

This method reduces the oil content while still delivering deliciously crispy results.

How to Store Leftover Long John Silver’s Fish and Chips

Once you’ve enjoyed your meal, you might wonder what to do with any leftover fish and chips. Don’t worry!

Storing them properly ensures they remain tasty for later.

Use Airtight Containers

Transfer your leftover fish and chips to an airtight container.

This helps to lock in moisture and keep unwanted odors out.

An airtight container is key to maintaining the freshness.

Keep It in the Refrigerator

Place the container in the refrigerator promptly.

Ideally, you should refrigerate the leftovers within two hours of preparation.

Keeping them chilled helps prevent spoilage.

Keep It Gently Wrapped

Avoid stacking the fish pieces too closely to avoid crushing.

Consider wrapping each piece gently in paper towels before placing them in the container.

This step can help absorb excess oil and moisture.

Common Mistakes to Avoid

Using Old Baking Powder

Make sure the baking powder is fresh. Old baking powder can result in a flat, lifeless batter.

This key ingredient helps get that perfect crispiness.

If you’re unsure, test it by adding a little to hot water—if it doesn’t fizz, it’s time to replace it!

Not Patting the Fish Dry

Before you begin battering, pat the fish dry with paper towels.

Excess moisture can lead to a soggy exterior once fried, which is something you definitely want to avoid.

A dry surface helps the batter adhere better, giving you that delicious crispy crunch.

Overcrowding the Fryer

Try not to fry too many pieces at once.

Overcrowding lowers the oil’s temperature, affecting the texture of the final product.

Frying in smaller batches keeps the oil hot and produces a consistently crispy result.