Long John Silver’s–Style Crispy Fish Batter

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Description

This light, airy batter creates that classic crispy, puffy coating similar to Long John Silver’s fried fish. It fries up golden and crunchy without being heavy.

Ingredients

¾ cup all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup cold water (add gradually)

For Frying

White fish fillets (cod, pollock, haddock)
Oil for frying (vegetable or canola)

Instructions

Heat Oil
Heat oil in a deep skillet or fryer to 350°F (175°C).
Mix Dry Ingredients
In a bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Make the Batter
Slowly whisk in cold water until the batter is smooth and slightly thin—similar to pancake batter.
Prepare Fish
Pat fish dry. Lightly dust with flour (this helps batter stick).
Batter & Fry
Dip fish into batter, letting excess drip off.
Fry 2–3 pieces at a time for 3–4 minutes per side, until golden brown.
Drain & Serve
Remove and drain on paper towels. Serve hot.

Notes

Cold batter + hot oil = extra crispiness
Do not overcrowd the pan
Batter should rest 5 minutes before frying for best texture

Tips

Use ice-cold water for a lighter batter
Add 1 teaspoon sugar for a subtle restaurant-style flavor
Works great for shrimp or chicken too

Servings

Batter coats about 1½–2 lbs of fish

Nutritional Info (Approx. per serving, without oil absorption)

Calories: ~180
Carbohydrates: ~25g
Protein: ~10g
Fat: varies by frying method

Why This Batter Works

Cornstarch → extra crunch
Baking soda + baking powder → light, airy texture
Thin batter → signature puffy coating

Q & A

Q: Can I air-fry this?
A: No—this batter is designed for deep frying.

Q: Can I make it gluten-free?
A: Yes—use gluten-free flour blend plus cornstarch.

Q: Why isn’t my batter sticking?
A: Make sure fish is dry and lightly floured first.

Q: Can I save leftover batter?
A: Best used fresh; leavening loses strength over time.