Long John Silver’s Fish Batter Recipe

Have you ever longed for that iconic crispy fish experience from Long John Silver’s but just wanna stay home? Yep, me too!

This famous batter is loved for its texture and flavor, making it a favorite for seafood lovers everywhere.

To nail this recipe, use a fizzy liquid like club soda to create that light, airy texture.

And of course, don’t forget to drain the fish on paper towels after frying to remove excess oil!

How to Make Long John Silver’s Fish Batter Recipe

Ingredients

• ¾ cup All-purpose Flour
• 2 tbsp Cornstarch
• 1 tsp Sugar
• ¼ tsp Baking Soda
• ¼ tsp Baking Powder
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• ¼ tsp Paprika
• ¾ cup Club Soda
• Vegetable Oil (for frying)
• 1 lb Fish Fillets

Step-by-Step Instructions

Step 1:

Heat vegetable oil in a deep fryer or a large pot to 350°F.

The oil should be deep enough to submerge the fish completely.

Step 2:

In a bowl, combine the all-purpose flour, cornstarch, sugar, baking soda, baking powder, garlic powder, onion powder, and paprika.

Mix until evenly distributed.

Step 3:

Slowly add club soda to the dry mixture, whisking gently until you get a smooth batter.

Make sure there are no lumps.

Step 4:

Pat each fish fillet dry with paper towels.

This step ensures the batter sticks properly.

Step 5:

Dip each fish fillet into the batter, allowing any excess to drip off.

Fry the fish fillets in hot oil for about 3-4 minutes or until golden brown.

Tips and Tricks for Making This Recipe

Keep the Oil Temperature Consistent

A consistent oil temperature is critical for a crispy outcome.

Use a thermometer to make sure the oil stays around 350°F throughout cooking.

Don’t Overcrowd the Fryer

If you add too many fillets at once, the oil temperature will drop, leading to soggy fish.

Fry in batches to avoid this issue.

Adjust the Batter Thickness

If you find that the batter is too thick or too thin, make slight adjustments by adding more club soda or a bit more flour until you reach the desired consistency.

Patience with Draining

Let the excess oil drain off properly by resting the fried fish on a wire rack over a paper towel-lined tray.

This keeps them crisp rather than greasy.

What to Serve with Long John Silver’s Fish Batter

Classic French Fries

You can never go wrong pairing your crispy Long John Silver’s fish with some golden French fries.

Their crunchy texture complements the fish perfectly, creating a balanced meal.

Just a sprinkle of salt, and you’re all set to enjoy!

Creamy Coleslaw

Coleslaw brings a fresh, tangy contrast to the rich fish batter.

Its creamy dressing and crunchy veggies provide a refreshing bite alongside each mouthful of fried fish.

Make sure to chill the coleslaw before serving to keep things crisp.

Hush Puppies

Adding hush puppies to your meal is another traditional choice.

The cornmeal-based side dish offers a slightly sweet and savory note which pairs excellently with fish.

They’re simple to make and complete the meal effortlessly.

Sautéed Asparagus

For a twist, consider serving sautéed asparagus on the side.

Its earthy flavor and tender-crisp texture pair wonderfully with the fish.

A bit of lemon zest will brighten this dish even more!

Mango Salsa

For a surprising yet tasty combination, try some mango salsa on the side.

Its sweet and tangy flavor profile works amazingly well with fried fish.

This tropical side dish can add a burst of color and flavor to your plate.

Garlic Mashed Potatoes

Mashed potatoes, especially with a hint of garlic, bring a mellow, comforting touch to your meal.

Their creamy texture makes them an ideal accompaniment to the crispy fish batter.

Add some chives for a pop of freshness!

Variations and Substitutions

One fun way to change up the classic Long John Silver’s fish batter is to use beer instead of water.

The carbonation adds an airy lightness to the batter, making it even crispier!

For those of you watching your gluten intake, simply swap the all-purpose flour with rice flour or your favorite gluten-free blend.

You can still enjoy the crispy texture without the gluten!

Gluten-Free Modification

To make sure your batter holds together, combine rice flour with a pinch of xanthan gum.

This simple adjustment helps achieve that perfect texture.

If you don’t have xanthan gum on hand, a little corn starch can also help in binding.

Cooking Tips

When frying, avoid overcrowding the pan.

Each piece needs space to cook evenly, which helps maintain the crispy texture Long John Silver’s is famous for.

Try frying in small batches for the best results.

Air Fryer Adaptation

For a healthier twist, try using an air fryer.

Spray the battered fish with a light coat of oil before air frying.

Cooking at 375°F and flipping halfway through gives you a similar crispy finish without deep frying.

How to Store Leftover Fish Batter

Storing your leftover fish batter properly can make all the difference for your next cooking session.

Use Airtight Containers

To keep the batter fresh, always store it in an airtight container.

This method prevents any unwanted moisture or odors from mixing with the batter.

Refrigeration Tips

Place the airtight container in the fridge if you plan to use the batter within a couple of days.

Keeping the batter cool helps maintain its consistency and flavor for a short period.

Freezing the Batter

If you don’t plan to use the batter soon, consider freezing it for longer storage.

Make sure to use a freezer-safe container and label it with the date for easy tracking.

Common Mistakes to Avoid

Overmixing the Batter

One common mistake is overmixing the batter. This can lead to a tough texture, which isn’t what you want with your fish!

Aim for a smooth consistency, but stop mixing as soon as it’s combined.

This helps keep your batter light and crispy.

Using Old Baking Powder

Make sure to check the freshness of your baking powder.

Using old baking powder can leave you with flat, disappointing results.

Fresh baking powder helps the batter puff up beautifully, making your fish irresistibly crispy.

Crowding the Fryer

Avoid overcrowding the frying pan or fryer.

When you add too many pieces at once, the temperature drops, and this leads to soggy fish.

Fry in smaller batches to give each piece the space it needs to cook perfectly.