Crispy, golden, and irresistibly light, Long John Silver’s Fish Batter brings that iconic fast-food crunch right to your kitchen. It’s a quick-mix batter that delivers restaurant-quality results.
With just a handful of pantry staples, this five-minute fish batter transforms simple fillets into deep-fried perfection. Ideal for fish, but equally delicious on chicken or shrimp.
Essential Ingredients for Long John Silver’s Fish Batter
- All-purpose flour – Forms the base of the batter, providing structure and the perfect crisp texture.
- Cornstarch – Adds that signature lightness and delicate crunch, mimicking the original perfectly.
- Baking soda – Reacts with moisture to introduce airiness and lift for a tender, crisp shell.
- Baking powder – Works with the soda for an extra puff of crunch that holds up during frying.
- Salt – Enhances the overall flavor and balances the richness of the fried coating.
- Water – Combines the dry ingredients into a smooth, pourable batter that clings beautifully to fish.
How to Make Long John Silver’s Fish Batter: A Quick Guide
Start by sifting all the dry ingredients into a large bowl to ensure a smooth, lump-free base.
Slowly whisk in the water until the mixture becomes silky and uniform. No need to overmix — just enough to combine everything evenly.
Dip each piece of fish (or chicken) into the batter, coating thoroughly so every edge is covered.
Drop into hot oil and deep fry until the crust turns a rich golden brown, puffed and crackling with texture.
Drain on a wire rack or paper towels, then serve hot and crispy.
Crispy Secrets & Savory Twists
For best results, make sure the fish is well-dried before dipping — moisture prevents the batter from sticking. A neutral oil like canola or peanut ensures a clean, crisp fry without overpowering flavor.
For a fun variation, add a dash of paprika or garlic powder to the dry mix. Or replace a portion of the water with club soda for an extra airy crunch that mimics tempura-style batters.
Want a touch of sweetness like the original? A pinch of sugar in the batter adds a subtle balance that enhances the overall flavor.
Keeping It Fresh: Storing Leftover Batter or Fish
If you’ve got leftover batter, it can be refrigerated in an airtight container for up to a day — just stir gently before using again.
Leftover fried fish keeps best when stored in a single layer in an airtight container in the fridge for up to two days. Reheat in an oven or air fryer to restore crispness — skip the microwave, which softens the crust.
The batter isn’t freezer-friendly, but fried fish can be frozen. Cool completely, wrap tightly, and reheat from frozen in a hot oven for best texture.
Long John Silver’s Fish Batter
Ingredients
- ¼ teaspoon baking powder
- ¾ cup all-purpose flour
- ¾ cup cold water
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
Instructions
- Sift together the flour, cornstarch, baking soda, baking powder, and salt to ensure even distribution and a smooth batter. Gradually incorporate the water, stirring thoroughly until the mixture is fully blended and free of lumps. Submerge fish or chicken filets completely in the batter, coating each piece uniformly. Fry in hot oil until the coating turns a crisp and golden brown.
