Long John Silver’s Style Battered Fish: The Ultimate Copycat Recipe

Do you remember the specific, satisfying crunch of opening a box of fast-food seafood? There is something legendary about Long John Silver’s Style Battered Fish. It’s not just breaded; it is enveloped in a golden, puffy, cloud-like batter that shatters when you bite into it, revealing tender, flaky white fish inside. For years, I thought this texture was impossible to replicate in a home kitchen without industrial fryers. I was wrong.

The secret isn’t a fancy machine; it is the science of the batter. By using the right combination of carbonation and temperature, you can achieve that iconic “krispies” texture right on your stovetop. This recipe for Long John Silver’s Style Battered Fish is surprisingly simple and much fresher than the drive-thru version. Whether you are craving a nostalgic Friday night dinner or want to impress guests with homemade fish and chips, this recipe delivers that signature crunch every single time.

Ingredients

To get that authentic, airy crust, specific ingredients are required. The magic lies in the carbonation and the temperature of the liquids.

this now & bake later ❤️

Timing

This recipe comes together faster than waiting for food delivery. It is perfect for a quick but indulgent weeknight meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (frying in batches)
• Total Time: 30 minutes
• Comparison: This is about 50% faster than making a shepherd’s pie and delivers instant gratification.

Step-by-Step Instructions

Follow these steps closely to ensure your fish is crispy on the outside and perfectly steamed on the inside.

Step 1: Prepare the Fish

Pat the fish filets completely dry with paper towels. I cannot stress this enough—moisture is the enemy of a good batter bond. If the fish is wet, the batter will slide right off during frying. Once dry, cut the fish into large, uniform serving pieces (similar to the planks you get at the restaurant).

• Tip: Keep the fish in the fridge until the very last second. Cold fish hits the hot oil and cooks more gently while the batter crisps up.

Step 2: Make the Batter

In a medium mixing bowl, whisk together the 1 cup flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and garlic powder. Ensure the spices are evenly distributed.

Pour in the cold club soda (or light beer) slowly while whisking. Mix just until the dry ingredients are moistened. A few small lumps are perfectly fine!

• Tip: Do not overmix. Overmixing develops gluten, which makes the batter chewy instead of light and crispy. The consistency should resemble thick pancake batter. If it is too thick (like dough), whisk in a tablespoon of cold water.

Step 3: Fry the Fish

Pour vegetable or canola oil into a heavy-bottomed pot or Dutch oven to a depth of 3-4 inches. Heat the oil to 375°F (190°C). Using a clip-on candy thermometer is highly recommended to maintain temperature.

Set up your assembly line: The plate of dry fish, a shallow bowl with the extra 1/2 cup flour for dredging, the bowl of wet batter, and a wire rack over a baking sheet for the finished fish.

Execute the Three-Step Dip:

1. Dredge a piece of fish lightly in the dry flour, shaking off all excess. This creates a dry surface for the wet batter to grip.
2. Dip the fish completely into the wet batter. Let the excess drip off for just a second.
3. Lower it carefully into the hot oil.

Fry 2-3 pieces at a time. Cook for 4-6 minutes, flipping once halfway through, until the batter is a rich, deep golden brown.

• Tip: Don’t crowd the pot! Adding too many pieces at once drops the oil temperature, leading to greasy, soggy fish.

Step 4: Serve

Remove the fried fish with a slotted spoon or spider strainer. Place it immediately on the wire rack to drain. This prevents steam from getting trapped underneath, which happens if you use paper towels. Serve immediately while piping hot with lemon wedges and tartar sauce.

Nutritional Information

While this is a treat, it helps to know what goes into your body. Here is an estimated breakdown per serving (approx. 4oz filet with batter):

• Calories: ~350-400 kcal
• Protein: 22g (Excellent source of lean protein)
• Carbohydrates: 25g
• Fat: 18g (Depending on oil absorption)
• Sodium: 450mg
• Key Nutrient: White fish is naturally rich in B vitamins and selenium.

Healthier Alternatives

If you love the flavor of Long John Silver’s Style Battered Fish but need to adjust for dietary restrictions, try these modifications:

• Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 Gluten-Free Flour Blend (one that contains xanthan gum). The cornstarch in the recipe already helps with crispiness, making this an easy adaptation.
• Shallow Fry: To use less oil, you can shallow fry in a skillet with about 1 inch of oil. You will need to flip the fish more carefully, and the batter may not puff quite as roundly, but it will still be delicious.
• Beer Swap: If you are avoiding alcohol but want that yeasty flavor, use non-alcoholic beer. If you just want the bubbles without the flavor, stick to the club soda or seltzer water listed in the ingredients.

Serving Suggestions

To turn this into a full “seafood shack” meal, pairing is everything.

• The Classic “Fish & Chips”: Serve with thick-cut steak fries or shoestring french fries.
• The Sides: A side of creamy coleslaw provides a cool, tangy crunch that cuts through the richness of the fried fish. Don’t forget the hushpuppies—you can actually use leftover batter (thickened slightly with cornmeal) to make drop-fritters!
• Condiments: Malt vinegar is traditional for the “chips,” while a homemade tartar sauce (mayo, relish, lemon, dill) elevates the fish.
• Drink Pairing: An ice-cold pilsner or a tall glass of iced tea with lemon complements the salty, savory profile perfectly.

Common Mistakes to Avoid

Frying can be intimidating, but avoiding these pitfalls guarantees success:

• Oil Temperature too Low:
  • Result: Greasy, oil-logged batter.
  • Solution: Use a thermometer. If the oil isn’t at 375°F, the batter acts like a sponge. If it’s hot enough, the water in the batter turns to steam, pushing the oil out.
• Overmixing the Batter:
  • Result: A tough, bread-like coating rather than a light, crispy shell.
  • Solution: Stop mixing as soon as the flour disappears. Lumps are your friends here!
• Wet Fish:
  • Result: The batter slides off the fish in the fryer (also known as “shelling”).
  • Solution: Pat the fish bone-dry before the flour dredge. The dry flour acts as the glue between the fish and the wet batter.

Storing Tips

Fried food is best eaten fresh, but if you have leftovers, here is how to salvage the crunch.

• Refrigerating: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep for up to 2 days.
• Reheating:Do not use the microwave. The microwave will turn your crispy batter into a soggy mess.
  • Oven/Air Fryer: Reheat on a wire rack in a 350°F oven or air fryer for 5-8 minutes. This re-crisps the exterior while warming the fish through.
• Freezing: You can freeze the fried fish in a single layer, then transfer to a bag. Reheat directly from frozen in the oven at 400°F for 12-15 minutes.

Conclusion

Mastering this Long John Silver’s Style Battered Fish unlocks a new level of home cooking. You get all the nostalgia and flavor of the beloved fast-food chain, but with fresh ingredients and zero mystery. The combination of the hot oil and the cold, carbonated batter creates a culinary reaction that results in the perfect golden crunch.

Try it out and let us know! Did you use beer or club soda? Did you serve it with malt vinegar or tartar sauce? Leave a comment below, rate the recipe, and subscribe to our blog for more restaurant-quality copycat recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different type of flour?

Yes, but sticking to all-purpose flour gives the most consistent results for this specific style of puffy batter. Cake flour can make it too delicate, while bread flour makes it too chewy. If you want a darker crunch, you can sub 1/4 cup of the flour for cornmeal.

Q2. Why do I need to use club soda or beer?

The carbonation (bubbles) in club soda or beer aerates the batter instantly when it hits the hot oil. This expansion creates the “puffy” texture associated with Long John Silver’s fish. The alcohol in beer also evaporates faster than water, helping the batter crisp up even more.

Q3. What is the best fish to use for frying?

You want a firm, white fish. Cod is the gold standard for fish and chips because it is meaty and mild. Pollock is actually what many fast-food chains use and is very affordable. Haddock is slightly sweeter and also excellent. Avoid thin, delicate fish like tilapia or flounder, as they may break apart in the heavy batter.

Long John Silver’s Style Battered Fish: The Ultimate Copycat Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Ultra-crispy, puffy, shatteringly light battered fish—no industrial fryer needed. This copycat uses ice-cold carbonated liquid and a quick, hot fry for that iconic crunch with tender, flaky fish inside.

---

Ingredients

Units USM Scale 1x2x3x

The Batter

• 1 cup all-purpose flour ((125 g))
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 tsp granulated sugar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 cup club soda or light beer, ice-cold
• 1 tbsp cold water (only if needed to thin batter)

Fish & Frying

• 1 1/2 lb white fish fillets (cod, pollock, or haddock) (cut into planks)
• 1/2 cup all-purpose flour (for dredging)
• neutral frying oil (vegetable or canola) (3-4 inches deep in pot)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the fish: Pat fillets completely dry and keep chilled. Cut into uniform planks so they cook evenly.
2. Make the batter: Whisk flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and garlic powder. Stir in ice-cold club soda/beer until just combined (thick pancake consistency). A few small lumps are fine. Thin with 1 tbsp cold water only if needed.
3. Heat the oil: Add 3–4 inches oil to a heavy pot and heat to 375°F (190°C). Set a wire rack over a sheet pan for draining.
4. Dredge, dip, fry: Lightly coat fish in dredging flour, shake off excess, then dip to coat in batter. Lower into hot oil and fry 4–6 minutes, turning once, until deep golden and crisp. Fry 2–3 pieces at a time; avoid crowding.
5. Drain & serve: Transfer to rack (not paper towels) to keep crisp. Serve immediately with lemon wedges and tartar sauce.

Notes

For extra “krispies,” drizzle a little batter into the oil between batches and scoop the crunchy bits to serve alongside. Keep batter cold by setting the bowl over ice.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Main Course
• Cuisine: American

Nutrition

• Calories: 380
• Sugar: 1
• Sodium: 450
• Fat: 18
• Saturated Fat: 3
• Carbohydrates: 25
• Fiber: 1
• Protein: 22
• Cholesterol: 60