Have you ever bitten into that perfectly crispy, golden fish at Long John Silver’s and thought, “I wish I could make this at home”? Well, I’ve got some exciting news for you. After countless experiments in my kitchen, numerous taste tests, and a few fishy failures (we don’t talk about those), I’ve finally cracked the code on their iconic batter. Today, I’m sharing my ultimate copycat Long John Silver fish batter recipe that will transport your taste buds straight to the restaurant—minus the drive-thru line.
The Secret Behind That Iconic Crunch
The magic of Long John Silver’s fish isn’t just in the ingredients—it’s in the technique. Their signature batter creates that distinctive light, crispy coating that shatters delightfully when you bite into it, while keeping the fish inside perfectly moist and flaky.
What makes this batter different from others is its unique consistency and the double-dipping process that creates layers of crunchiness. I’ve spent months experimenting with different flour combinations, liquid ratios, and seasonings to get as close as possible to that unmistakable texture and flavor.
Essential Ingredients for Authentic Flavor
Before diving into the process, let’s talk about what makes this batter special. The key components that contribute to its signature taste and texture include:
Club soda : Provides the carbonation that creates those lovely air bubbles in the batter, resulting in a lighter, crispier coating than water alone could achieve.
Cornstarch : The secret to that light, crispy texture. It prevents gluten formation and creates a delicate crunch that’s distinctively different from an all-flour batter.
MSG (optional) : While controversial to some, a tiny amount of monosodium glutamate helps achieve that “I can’t stop eating this” restaurant flavor. You can omit it if you prefer.
Temperature control : Keeping your batter cold and your oil hot creates the perfect environment for that signature crunch.
Double dipping : The technique of dipping, draining slightly, then dipping again creates those characteristic crispy ridges and extra crunch.
The Ultimate Copycat Long John Silver Fish Batter Recipe
Ingredients
For the Batter:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon white pepper
- ½ teaspoon MSG (optional)
- ¼ teaspoon paprika
- 1½ cups ice-cold club soda
- 1 large egg, lightly beaten
- 1 tablespoon white vinegar
For the Fish:
- 2 pounds firm white fish fillets (cod, haddock, or pollock work best)
- 1 cup all-purpose flour (for dredging)
- Salt and pepper to taste
- Vegetable oil or peanut oil for frying (enough for 2-3 inches in your pot)
For Serving:
- Malt vinegar
- Lemon wedges
- Tartar sauce (homemade recipe included below)
- Coleslaw (restaurant-style recipe included below)
- Crispy hushpuppies (optional companion recipe below)
Equipment Needed
- Large, heavy-bottomed pot or deep fryer
- Candy/deep-fry thermometer
- Tongs or spider strainer
- Wire cooling rack
- Paper towels
- Large mixing bowls
- Whisk
Preparation Steps
Preparing the Fish
- Pat the fish fillets dry with paper towels. This crucial step ensures the batter adheres properly.
- Cut the fillets into portions approximately 4-5 inches long and 2 inches wide, similar to the restaurant size.
- Season lightly with salt and pepper on both sides.
- Place the fish on a plate and refrigerate while you prepare the batter. Cold fish helps the batter stick better.
Making the Perfect Batter
- In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, white pepper, MSG (if using), and paprika.
- In a separate bowl, combine the ice-cold club soda, beaten egg, and white vinegar.
- Gradually pour the wet ingredients into the dry ingredients while whisking gently. Important: Do not overmix! A few small lumps are perfectly fine; overmixing will develop gluten and make your batter tough instead of crispy.
- Once combined, place the batter in the refrigerator for 15-20 minutes to rest and stay cold. Cold batter hitting hot oil is one of the secrets to maximum crispiness.
- While the batter rests, prepare your dredging station by placing 1 cup of flour in a shallow dish.
The Frying Process
- In a large, heavy-bottomed pot or deep fryer, heat oil to 375°F (190°C). Use a candy/deep-fry thermometer to monitor the temperature precisely.
- Place a wire rack over a baking sheet and keep it nearby for draining the fried fish.
- Take the batter out of the refrigerator just before you’re ready to start frying.
- Working with one piece at a time:
- Dredge the fish in the plain flour, shaking off any excess
- Dip into the cold batter, allowing excess to drip off for a few seconds
- Carefully lower into the hot oil, away from you to prevent splashing
- Fry only 2-3 pieces at a time to maintain the oil temperature. Overcrowding the pot will lower the temperature dramatically and result in soggy, greasy fish.
- Cook for 3-4 minutes until golden brown and crispy, turning occasionally with tongs or a spider strainer for even cooking.
- Once done, transfer to the wire rack to drain (not directly onto paper towels, which can create steam and soften your crispy coating).
- Allow the oil to return to 375°F before adding the next batch.
- Serve immediately while hot and crispy for the authentic experience.
Temperature: The Critical Factor
If there’s one thing that will make or break your copycat Long John Silver’s fish, it’s temperature control. This is so important that it deserves its own section:
- Keep your batter ice-cold until the moment you dip the fish
- Maintain your oil at a steady 375°F (190°C)
- Never add too many pieces at once, which will drop the temperature
- Let the oil recover between batches
- Use a reliable thermometer—don’t guess!
Homemade Tartar Sauce
What’s fish without the perfect tartar sauce? Here’s my copycat version that pairs beautifully with the crispy battered fish:
Ingredients:
- 1 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 tablespoon finely minced onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- ½ teaspoon dried dill (or 1½ teaspoons fresh)
- ¼ teaspoon garlic powder
- Salt and white pepper to taste
Preparation:
- Combine all ingredients in a bowl and mix well.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- This can be made up to 3 days in advance and kept refrigerated in an airtight container.
Restaurant-Style Coleslaw
The perfect accompaniment to your crispy fish is a creamy, slightly sweet coleslaw that balances the richness perfectly:
Ingredients:
- 1 medium head green cabbage, finely shredded (about 6 cups)
- 1 large carrot, grated
- ¼ cup finely diced sweet onion
For the Dressing:
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons white vinegar
- 3 tablespoons granulated sugar
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preparation:
- In a large bowl, combine the shredded cabbage, grated carrot, and diced onion.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Pour the dressing over the cabbage mixture and toss until well coated.
- Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight. The flavors develop and improve with time.
- Stir well before serving alongside your crispy fish.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (one 4-5 inch piece of battered fish):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Protein | 22g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Carbohydrates | 23g |
| Dietary Fiber | 1g |
| Sugars | 0.5g |
| Sodium | 620mg |
| Potassium | 380mg |
| Vitamin D | 10% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
Note: Nutritional values are approximate and will vary based on the specific fish used and exact portion sizes.
Comparison: Homemade vs. Restaurant
Curious how my copycat version stacks up against the real deal? Here’s a comparison table:
| Feature | Long John Silver’s | This Copycat Recipe |
|---|---|---|
| Calories | 380 per piece | 310 per piece |
| Cost | $8-10 per meal | $3-4 per meal |
| Sodium | 840mg | 620mg (customizable) |
| Prep Time | None (just driving) | 20 minutes |
| Cook Time | None (just waiting) | 15 minutes |
| Customization | Limited | Complete control |
| Freshness | Variable | Maximum freshness |
| Oil Quality | Commercial, reused | Your choice, fresh |
| Portion Size | Standardized | Your preference |
| Secret Ingredients | Unknown | All revealed here! |
Common Fish Batter Problems and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Batter too thick | Not enough liquid or too much flour | Add club soda 1 tablespoon at a time until proper consistency |
| Batter too thin | Too much liquid | Add flour 1 tablespoon at a time until proper consistency |
| Batter falls off | Fish too wet or oil not hot enough | Pat fish completely dry and ensure oil is at 375°F |
| Greasy result | Oil temperature too low | Maintain strict temperature control at 375°F |
| Burned exterior, raw interior | Oil temperature too high | Reduce heat to exactly 375°F and use thinner fish pieces |
| Dense, heavy coating | Overmixed batter or no resting time | Mix minimally and allow batter to rest 15-20 minutes |
| Not crispy enough | Old oil or incorrect flour ratio | Use fresh oil and maintain the flour-to-cornstarch ratio |
| Bland flavor | Under-seasoning or old spices | Increase seasoning and use fresh spices |
Serving Suggestions
For the authentic Long John Silver’s experience, I recommend serving your perfectly battered fish with:
- Plenty of malt vinegar for sprinkling
- Fresh lemon wedges
- Homemade tartar sauce (recipe above)
- Creamy coleslaw (recipe above)
- Crispy hushpuppies
- French fries seasoned with salt and a touch of paprika
- Iced tea with lemon
For a healthier twist, consider:
- A crisp green salad with lemon vinaigrette
- Roasted vegetables instead of fried sides
- Sparkling water with lemon or lime
Fish Selection Guide
Not all fish are created equal when it comes to fish and chips. Here’s a quick guide to selecting the perfect fish for your copycat batter:
| Fish Type | Texture | Flavor | Best For | Notes |
|---|---|---|---|---|
| Cod | Firm, flaky | Mild | Authentic experience | The traditional choice |
| Haddock | Medium-firm | Slightly sweet | Traditional-style | Popular in New England |
| Pollock | Medium | Very mild | Budget option | Most similar to what fast food chains use |
| Halibut | Firm | Sweet, delicate | Premium version | More expensive but exceptional quality |
| Tilapia | Soft | Very mild | Thin fillets | Cooks quickly, affordable |
| Catfish | Firm | Distinctive | Southern-style | Has a stronger flavor profile |
Long John Silver’s typically uses wild-caught Alaskan Pollock, but at home, you have the freedom to choose whichever fish you prefer. I personally find that cod provides the best balance of flavor, texture, and authenticity.
Storage and Reheating Tips
While fried fish is always best enjoyed fresh, if you have leftovers:
Storage:
- Allow fish to cool completely
- Place in an airtight container, separating layers with parchment paper
- Refrigerate for up to 2 days
Reheating for Maximum Crispiness:
- Preheat your oven to 375°F (190°C)
- Place fish on a wire rack over a baking sheet
- Reheat for 10-12 minutes until hot and crispy
- Avoid microwaving, which will make your batter soggy
Pro tip: If you want to prepare ahead, you can make the batter up to 2 hours in advance and keep it refrigerated. The fish can be dredged in flour and kept in the refrigerator for up to 4 hours before battering and frying.
Frequently Asked Questions
Q: Can I use this batter for other foods besides fish?
Absolutely! This batter works wonderfully for chicken strips, shrimp, onion rings, and vegetables like zucchini or mushrooms. Just adjust the cooking time based on the size and type of food you’re battering.
Q: Is there a gluten-free version of this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. I recommend a 1:1 baking blend that contains xanthan gum. The cornstarch is already gluten-free and helps maintain the crispy texture.
Q: Can I make this without a deep fryer?
Definitely! A heavy-bottomed pot or Dutch oven works perfectly. Just make sure it’s deep enough to contain the oil safely and use a reliable thermometer to monitor the temperature.
Q: How can I make this healthier?
While the authentic copycat version calls for deep frying, you can try an air fryer adaptation. Spray the battered fish with cooking oil and air fry at 390°F for about 12-14 minutes, flipping halfway through. The results won’t be identical, but they’ll satisfy a craving with less oil.
Q: Why is my batter not sticking to the fish?
Make sure your fish is completely dry before dredging it in flour. The flour creates a base for the batter to stick to. Also, check that your batter is cold and your oil is at the correct temperature (375°F).
Q: Can I reuse the oil?
Yes, you can strain the cooled oil through a fine-mesh sieve lined with cheesecloth and reuse it 2-3 times. Store filtered oil in an airtight container away from light and heat. Discard if it smells off or looks dark.
Q: What’s the difference between this and beer batter?
While beer batter also uses carbonation to create lightness, this copycat Long John Silver’s batter uses club soda instead and has a specific spice blend that creates that signature flavor. The double-dipping technique and cornstarch ratio also contribute to the distinctive texture.
Q: How can I get that extra crispy coating like at the restaurant?
The secret is in the double-dip: after the first dip in batter, let it set for about 10 seconds, then dip again lightly before frying. This creates those characteristic crispy ridges that make Long John Silver’s batter so unique.
My Personal Journey to Perfecting This Recipe
I still remember my first attempt at recreating Long John Silver’s fish batter—what a disaster! The batter slid right off the fish, and what remained was soggy instead of crispy. But I was determined to get it right.
After consulting with a friend who had worked at the restaurant in college, I learned that temperature control was critical—both keeping the batter cold and the oil hot. I also discovered the importance of the cornstarch ratio and the double-dipping technique.
Dozens of batches later, my family finally declared, “This is it! It tastes just like the restaurant!” That moment of triumph made all the failed attempts worthwhile.
What I love most about making this at home is the ability to control the quality of ingredients. I can select sustainable fish, use fresh oil, and adjust the seasonings to my family’s preference. Plus, there’s something deeply satisfying about recreating a restaurant favorite in your own kitchen.
I hope this recipe brings you the same joy it’s brought to my family’s dinner table. There’s nothing quite like watching someone’s face light up when they bite into that perfectly crispy, golden fish and exclaim, “I can’t believe you made this at home!”
Happy cooking, and may your fish always be crispy and your batter light and golden!
A Word on Food Safety
When working with fish, always follow these important safety guidelines:
- Purchase fish from reputable sources
- Keep raw fish refrigerated at 40°F or below until ready to use
- Use separate cutting boards and utensils for fish
- Wash hands thoroughly after handling raw fish
- Cook fish to an internal temperature of 145°F
- Never leave cooked fish at room temperature for more than 2 hours
Following these guidelines ensures not only a delicious meal but a safe one as well.
