Easy Long John Silver’s Batter is a total game-changer for anyone who’s craved that light, crispy fish but gets stuck with soggy stuff at home (been there, too many times). You buy some fish, get excited, fry it up, and…it’s just not right. The crunch? Missing. The flavor? Meh. That’s honestly why I went digging for a copycat. Turns out, making that golden, restaurant-style batter is way easier than you’d think. If you wanna bring the drive-thru magic straight to your kitchen—keep reading.
Why You’ll Love This Long John Silvers Fish Batter Recipe?
Alright, here’s the scoop—this Easy Long John Silver’s Batter is perfect if you’re tired of complicated recipes loaded with stuff you can’t pronounce. It’s simple, but still packs that iconic snap. I’d almost call it “foolproof” but let’s not jinx it. This batter does all the heavy lifting, turning humble fish fillets into a crunchy treat that impresses even picky people (like my cousin, who basically lives on takeout). Plus, there’s no deep frying Olympic event required. A regular skillet works.
When you’re aiming for that restaurant-style experience at home, few things feel more satisfying than nailing the texture and taste without a huge mess. I’ve honestly tried so many batters—beer, panko, tempura—but this one is wild. The way it crisps up is just next-level. Break out the malt vinegar or tartar sauce, because you’ll want it.
Oh, and did I mention it’s cheap? Most of these ingredients are probably already chilling in your pantry. It’s a win for actual humans who don’t have endless hours or cash to drop on fish. Try it; seriously, you’ll brag about it.
“I tried this with cod last Friday, and holy smokes…it tasted just like the real deal. My whole family demolished it. Never buying frozen battered fish again!” — JT, Milwaukee
Ingredient Notes
Let me break it down real quick—no weird stuff, just fridge and pantry basics.
You’ll need:
- ¾ cup all-purpose flour (your boring every day, nothing special kind)
- 2 tablespoons corn starch (secret weapon for lightness)
- 1 teaspoon baking powder (the little lift-maker)
- ½ teaspoon baking soda (there’s science behind it, promise)
- ¼ teaspoon salt (I dump a tad more. Shh.)
- 1 teaspoon sugar (balance, you know?)
- ¾ cup cold club soda or seltzer (don’t skip the cold—it matters)
- Fish filets (cod, pollock, tilapia, doesn’t matter, just pat ‘em dry)
That’s it! Sometimes I toss in a sprinkle of paprika, but honestly you don’t gotta get fancy. Oh—and don’t swap club soda for milk…not the same at all. 
How To Make Long John Silvers Fish Batter?
Alright, you ready for the “secret”? Here’s how I do it, and trust me, you don’t need to be a chef for this.
Grab a big-enough bowl and dump in the flour, corn starch, baking powder, baking soda, salt, and sugar. Give it a good stir with a fork. No point in being neat—just make sure it’s all blended.
Pour in the cold club soda slow, whisking or stirring as you go. You want a thick-ish batter that’s a bit lumpy, like slightly runny pancake mix. Don’t overthink it. If it feels too thin, toss in a pinch more flour.
Pat your fish dry (really dry). That way the batter sticks. Dunk the filet into the bowl and slather it around ’til coated.
Heat about 1½ inches of oil in a skillet on medium-high (not rocket fuel hot, more like “spit sizzles” when you flick a drop in). Gently slide a battered filet in and let her fry, turning once, till golden brown and crunchy.
Drain fish on a rack or paper towel. Try not to snack before it’s all cooked (no promises—you’ll get why).
Seriously, once you get the hang of it, your only regret’ll be not making extra.
Storage Options
If you somehow end up with leftovers (and that’s honestly rare in my house), here’s what I do: let the battered fish cool all the way before packing it up. I use a paper towel to absorb extra oil, then stack ’em in a container with another towel in between layers.
Don’t toss hot fish right into a plastic container—it makes things steamy and soggy. I learned that the hard way on a Tuesday night. In the fridge, these last maybe a day or two but aren’t gonna be as crispy. For best results, I toast them back up in the oven at 350F for 10 minutes. Air fryer works too (magic for bringing back crunch). Microwave is a no-go, unless you’re okay with limp batter. Even so, it still tastes decent for lunch the next day—just not five-star crispy.
Variations and Substitutions
Wanna switch things up? Good news, this Easy Long John Silver’s Batter isn’t precious about rules. I’ll toss in cayenne or a pinch of Old Bay for a little zing some days. If you’re gluten-free, try swapping the all-purpose flour for a gluten-free blend. It won’t puff quite the same, but heck, it’s still tasty.
Some friends love this batter with shrimp. Or chicken tenders! Honestly, it works with any protein you can imagine. Once, I battered sliced zucchini—don’t knock it till you try it. If club soda’s not around, ice-cold seltzer will do in a pinch, but I wouldn’t recommend using plain water. That fizz is key. Sometimes kids even want to dip fries (no judgment). Just be flexible and have fun.
Serving Suggestions
- Serve your crispy fish with homemade tartar sauce and lemon wedges.
- Fries, coleslaw, and hush puppies make it a full-on “fish fry night.”
- Malt vinegar or hot sauce? Oh yes, just like the real thing.
- Pair it with sweet tea for that Southern, down-home dinner vibe.
Common Questions
Q: Can I use this batter in an air fryer instead of deep frying?
A: Well…not really. The batter is runny, so it actually needs oil to puff up the right way. But hey, if you’re ambitious, give it a shot and let me know how it goes.
Q: Can I freeze battered fish for later?
A: I tried, and honestly, it never comes out the same. The crispy coating gets weird in the freezer. Fresh is always best.
Q: Does this batter work for chicken?
A: Totally! Bite-size pieces are best. Just make sure the chicken’s cooked through.
Q: What’s the big deal with club soda?
A: The bubbles! They make the batter airy and light. Water or milk just won’t give you that crunch.
Q: Why is my batter falling off?
A: Make sure your fish is super dry before dipping, and don’t crowd the skillet. Moisture and too many pieces at once spell disaster.
You’ve Gotta Try It to Believe It
So, there you have it—the inside scoop on how I finally cracked the code on that classic crunch with Easy Long John Silver’s Batter. If you’re fed up with soggy, sad fish at home, give this a try. It’s honestly one of those recipes that’s almost too simple when you see how it’s done. For another spin, you can even check the original Long John Silver’s Fish Batter Recipe – Food.com or maybe peek at Long John Silver’s Batter – Don’t Lose This Recipe Ingredients. But promise me (seriously), don’t overthink it. Get frying, then brag later. Let me know how it turns out, and save me a piece if you’ve got leftovers!
Easy Long John Silver’s Batter
Ingredients
Method
- In a large bowl, combine the all-purpose flour, corn starch, baking powder, baking soda, salt, and sugar. Stir well with a fork until blended.
- Slowly pour in the cold club soda while whisking or stirring to create a thick batter that is slightly lumpy.
- Pat the fish filets dry with a paper towel to ensure the batter sticks.
- Heat about 1½ inches of oil in a skillet over medium-high heat until hot.
- Dunk each fish filet into the batter, coating it completely, then gently place it into the hot oil.
- Fry the fish until golden brown and crunchy, turning once during cooking.
- Remove the cooked fish from the oil and drain on a wire rack or paper towels.
