Long John Silver’s Fish Batter

If you’ve ever craved the crispy, golden goodness of Long John Silver’s fried fish, then you know exactly how special that batter is. Long John Silver’s Fish Batter is iconic—crunchy, light, and just the right balance of salt and flavor. The good news is you can recreate this irresistible batter at home! This recipe will give you that perfect crispiness that makes each bite so satisfying, plus it’s super easy to make. Whether you’re frying up fish for a family dinner or preparing a batch of crispy bites for a weekend treat, this batter is sure to impress. Trust me, you won’t miss the take-out box!

Why You’ll Love Long John Silver’s Fish Batter

Crispy Perfection

What makes this batter so special is the crispy, crunchy texture that holds up even after frying. It’s light enough to let the flavor of the fish shine through but thick enough to create that satisfying crunch we all crave.

Easy to Make

No need for any fancy equipment or complicated techniques. You probably already have the ingredients in your kitchen, and the steps couldn’t be simpler. Just mix, dip, and fry for a restaurant-quality result at home.

Versatile

Although this batter is perfect for fish, you can use it for other seafood like shrimp, calamari, or even vegetables if you’re in the mood for a veggie fry-up. It’s like a batter that does it all.

Customizable

Love extra seasoning? Add a pinch of garlic powder or cayenne pepper for a little extra flavor kick. You can adjust the seasoning to suit your taste and make this batter your own!

Ingredients

For the Batter:

• Flour: The base of your batter. All-purpose flour gives that perfect crunch while keeping things light and airy.
• Cornstarch: This helps create the crispy texture you love while keeping the batter from being too heavy.
• Baking Powder: This will give your batter that light, puffy texture that’s so satisfying when fried.
• Salt: A pinch of salt to season and bring out the flavor.
• Sugar: Just a small amount to enhance the flavor and create that golden crispiness.
• Water or Beer: The liquid that binds everything together. Water works perfectly fine, but if you want an extra layer of flavor and a bit more fluffiness, you can use beer.
• Egg: For binding the ingredients together and contributing to the texture of the batter.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Prepare the Ingredients:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar. This creates the base of your crispy batter.

Add the Wet Ingredients:

2. Incorporate the Wet Ingredients: Crack the egg into the bowl and add your water or beer. Whisk everything together until smooth. You want a thick batter, but it should still be pourable. If it’s too thick, add a little more liquid; if it’s too runny, sprinkle in a bit more flour.

Heat the Oil:

3. Heat the Oil: In a deep fryer or large pot, heat the oil to 350°F (175°C). You want enough oil to fully submerge the fish for an even fry. A deep-frying thermometer is helpful for accuracy.

Coat the Fish:

4. Dip the Fish: Pat your fish fillets dry with a paper towel to remove excess moisture. This helps the batter stick better. Dip each piece of fish into the batter, making sure it’s fully coated.

Fry to Perfection:

5. Fry the Fish: Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding, and cook each piece for about 3-5 minutes, or until golden brown and crispy. The fish should flake easily when tested with a fork.

Drain & Serve:

6. Drain & Serve: Remove the fish from the oil and place it on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauces, such as tartar sauce or lemon wedges.

Nutrition Facts

Servings: 4 (serving size: 1 fish fillet)
Calories per serving: 300
Fat per serving: 15g
Carbs per serving: 30g
Protein per serving: 15g

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Long John Silver’s Fish Batter

With Fries:

The classic pairing! Serve your crispy fish fillets with some crispy fries for a complete meal that feels just like Long John Silver’s.

With Coleslaw:

A cool and tangy coleslaw is the perfect side to balance the rich, fried fish. It adds freshness and crunch to your meal.

With Lemon Wedges:

Squeeze a little lemon over the fish just before you bite into it. It brightens up the flavor and adds a burst of freshness.

Pair with Dipping Sauces:

Serve with tartar sauce, cocktail sauce, or even a spicy aioli for dipping. The sauces add an extra layer of flavor that will make each bite even more irresistible.

Additional Tips

For Extra Crispy Fish:

Double-dip the fish in the batter. Coat the fish, then dip it back into the batter for an even thicker crust. You’ll get an even crispier exterior that’s hard to resist.

Keep It Warm:

If you’re making a large batch, keep the fried fish warm by placing it in an oven set to 200°F (93°C) while you finish frying the rest of the fish.

Avoid Overcrowding the Oil:

To get the crispiest fish, avoid overcrowding the pan. Fry in small batches so the oil temperature doesn’t drop too much.

Gluten-Free Version:

For a gluten-free option, you can substitute the flour with a gluten-free flour blend and cornstarch, which will give you a similar crispy texture.

FAQ Section

Q1: Can I make this batter ahead of time?
A1: Yes, you can prepare the dry ingredients ahead of time and store them in an airtight container. Just mix in the wet ingredients when you’re ready to fry.

Q2: Can I use this batter for other seafood?
A2: Absolutely! This batter works great for shrimp, calamari, or even fried oysters. You can use it for any seafood you want to fry up.

Q3: Can I use sparkling water instead of beer?
A3: Yes! If you’re not using beer, sparkling water works just as well to create a light, crispy texture. The bubbles help the batter puff up when frying.

Q4: Can I bake the fish instead of frying it?
A4: While this batter is made for frying, you could try baking the fish on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through. The texture won’t be exactly the same, but it should still be crispy.

Q5: Can I freeze the batter?
A5: Yes, you can store leftover batter in an airtight container in the fridge for up to 2 days. Freezing the batter is not recommended as the texture may change when thawed.

Q6: How can I make the batter spicier?
A6: If you like a little heat, add some cayenne pepper, paprika, or even a splash of hot sauce to the batter for a spicy kick.

Q7: Can I use frozen fish?
A7: Yes, you can use frozen fish, but be sure to thaw it completely and pat it dry before dipping it in the batter to ensure the batter sticks properly.

Q8: What kind of oil is best for frying?
A8: Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. These oils can handle the high temperature needed for frying without burning.

Q9: Can I make a bigger batch?
A9: Of course! Simply double or triple the ingredients depending on how many people you’re serving. Just make sure to fry in batches to avoid overcrowding.

Q10: How do I know when the fish is cooked?
A10: The fish is done when it’s golden brown and crispy on the outside and flakes easily when you poke it with a fork. You can also check the internal temperature— it should reach 145°F (63°C).

Conclusion

Making Long John Silver’s Fish Batter at home is easier than you think, and the results are unbeatable! With just a few simple ingredients and some frying magic, you’ll have crispy, delicious fish that rivals anything from your favorite seafood restaurant. Serve it with your favorite sides, and you’ve got a meal that’s sure to satisfy. Happy frying!

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