Long John Silver’s Batter – Crispy Copycat Fish Batter Recipe

Craving that light, crispy, golden coating from your favorite seafood spot? This Long John Silver’s Batter copycat recipe brings that iconic crunch right to your kitchen. Perfect for fried fish, shrimp, or even chicken, this easy homemade batter creates a delicate, airy crust that tastes just like classic American fast-food seafood.

If you love restaurant-style crispy fish at home, this recipe is a must-try.

Why You’ll Love This Long John Silver’s Batter Recipe

• ✅ Light, airy, and ultra crispy

• ✅ Simple pantry ingredients

• ✅ Perfect for fish, shrimp, or chicken

• ✅ Quick and easy to prepare

• ✅ Better than takeout

This copycat fish batter recipe is ideal for Friday fish fries, family dinners, or seafood cravings any day of the week.

What Makes This Batter So Crispy?

The secret to achieving that signature crunch is using a combination of flour, cornstarch, and baking powder. The baking powder creates tiny air bubbles, while cold water helps form a light, delicate coating when fried.

Hot oil is essential for that golden, crispy finish.

Ingredients for Long John Silver’s Batter

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon sugar

• 1 cup cold water (very cold for best results)

Optional:

• ¼ teaspoon paprika for color

• A pinch of baking soda for extra crispiness

How to Make Long John Silver’s Batter

Step 1: Heat the Oil

Preheat vegetable oil in a deep fryer or heavy pot to 350°F–375°F.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and sugar.

Step 3: Add Cold Water

Gradually whisk in cold water until the batter is smooth. The consistency should be slightly thinner than pancake batter.

Step 4: Coat the Fish

Pat fish fillets (such as cod or pollock) dry. Dip into the batter, allowing excess to drip off.

Step 5: Fry Until Golden

Carefully place coated fish into hot oil. Fry for 3–5 minutes until golden brown and crispy. Remove and drain on paper towels.

Serve immediately for best crispiness.

Best Fish to Use

• Cod

• Pollock

• Haddock

• Tilapia

Firm white fish works best for achieving that classic crispy texture.

Tips for Perfect Crispy Batter

• Use very cold water to create a lighter crust.

• Do not overmix the batter.

• Maintain oil temperature between 350°F–375°F.

• Fry in small batches to avoid lowering the oil temperature.

Serving Suggestions

Pair your crispy fried fish with:

• French fries

• Coleslaw

• Tartar sauce

• Lemon wedges

• Hush puppies

This batter also works great for shrimp, onion rings, or chicken tenders.

Storage & Reheating

• Fried fish is best enjoyed fresh.

• Store leftovers in the refrigerator for up to 2 days.

• Reheat in an oven or air fryer at 375°F to restore crispiness.

• Do not freeze prepared batter.

Frequently Asked Questions

Can I make this batter ahead of time?

It’s best made fresh, but you can mix dry ingredients in advance.

Why isn’t my batter crispy?

Your oil may not be hot enough. Use a thermometer for accuracy.

Can I use sparkling water?

Yes! Sparkling water can make the batter even lighter and crispier.

Final Thoughts

This Long John Silver’s Batter copycat recipe delivers that iconic light and crispy coating Americans love. With simple ingredients and easy steps, you can recreate restaurant-style fried fish right at home.

Try this homemade crispy fish batter today and enjoy seafood night done right!