Crispy Long John’s Silver Batter Recipe is the one thing I reach for when I want that shatteringly crisp, bubbly crust on fish without leaving home. If you crave those golden edges you can hear crackle, you’re in the right kitchen. This is my go to fry night secret, and it uses simple pantry ingredients plus ice cold seltzer to get that signature bite. I’ll walk you through the exact method, the best fish to use, and how hot to get your oil so your fish comes out light, not greasy. Ready to turn your stovetop into a fryer and make the house smell like a seaside shack in the best way possible? Let’s do it. 
Long John Silver’s Fish Batter
If you grew up loving that iconic fish, you already know the magic is in the batter. It’s airy and crunchy at the same time, with a pale golden color and a delicate, almost lacy finish. That happens when a few little tricks line up. First, a mix of flour and cornstarch keeps things light. Second, a fizzy liquid feeds tiny bubbles into the batter, which puff in hot oil. Third, a brief rest lets the batter chill and thicken slightly so it clings just right.
My version stays true to the spirit of the original, but I also keep it weeknight friendly. If you want a super quick option or a different take, I’ve got a helpful step by step you can peek at in my easy Long John Silver’s batter guide as a shortcut companion to this post.
Why this batter works
Three pillars shape that signature crust. The combo of all purpose flour plus cornstarch keeps the shell crisp longer. Fresh baking powder and a pinch of baking soda help with lift. And most important, ice cold club soda or seltzer gives you those tiny bubbles that fry into flake city. Keep it cold, stir gently, and fry hot. That’s the trifecta.
“I followed the batter tips and my fish came out so light and crisp my picky teenager asked for seconds. It tasted like the real deal, and the leftovers were still crunchy after the oven reheat.”
For clarity and quick search wins, here’s a helpful data hint for your recipe box:
Before we jump to the ingredient breakdown, one more thing. This Crispy Long John’s Silver Batter Recipe loves a gentle touch. Overmixing builds gluten and that softens the crunch. A few flour streaks in the bowl are fine. Aim for a thin pancake batter consistency that barely coats a spoon.
What’s in the breading for Long John Silver’s fish?
Ingredients you will need
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt, plus more to finish
- 1 teaspoon sugar for color and balance
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper or black pepper
- 1 cup ice cold club soda or seltzer, plus extra as needed
- Optional: a pinch of MSG for that restaurant style savoriness
- Optional dredge: 1/4 cup flour mixed with a pinch of cornstarch and salt for dusting fish
This is a simple pantry batter with big payoff. The sugar helps browning and rounds out the salt. The garlic and onion powder are mild, not overpowering. The optional MSG brings a subtle fast food style pop, but you can skip it if you prefer. Keep the club soda as cold as possible. I put mine in the freezer for 15 minutes before mixing. Stir just until incorporated. If it gets too thick while you work, splash in a tablespoon or two of cold club soda. The Crispy Long John’s Silver Batter Recipe really shines when you get the texture right. Think thin but not watery.
For sides, crispy is king. Try these crispy breakfast potatoes with a little paprika and chives for a perfect fish and chips vibe.
The perfect Long John’s Silver fish is made with wild-caught cod
Cod is classic for a reason. It’s mild, flaky, and sturdy enough to handle hot oil without falling apart. Wild caught cod has a clean flavor and better texture in my experience. You can also use pollock or haddock. Choose thick, fresh smelling fillets without too much moisture pooling in the package.
Choosing and prepping the fish
Cut fillets into planks about one inch wide and four to five inches long. Pat them very dry with paper towels. Moisture is the enemy of crisp. A light dusting of seasoned flour gives the batter something to grab. Dip the fish into the batter, let the excess drip off for a second, then go straight into hot oil. Work in small batches so the oil temperature stays steady.
If you love a seafood spread, these crispy garlic butter shrimp make a great add on while the oil heats or rests between batches.
One more tip. Chill the batter while your oil preheats. Cold batter hitting hot oil equals bigger bubbles and better crunch. That small detail sets this Crispy Long John’s Silver Batter Recipe apart at home.
Heat the canola oil to fry the copycat Long John Silver’s fish
Use a deep, heavy pot and fill it with two to three inches of canola oil. Canola has a neutral flavor and a high smoke point, which keeps the fish clean tasting. A thermometer is your best friend here. Aim for 350 to 360 degrees Fahrenheit. As fish goes in, the temperature will drop slightly. Adjust the heat to keep it in the zone. If you do not have a thermometer, dip a chopstick or wooden spoon into the oil. A steady stream of small bubbles means the oil is hot enough.
Frying checklist
- Heat oil to 350 to 360 degrees F and keep it there.
- Dust fish with seasoned flour, then dip in cold batter.
- Let excess batter drip off so the coating stays thin and crisp.
- Lower fish into oil gently and fry 3 to 4 minutes per side until golden and flaky.
- Transfer to a wire rack set over a sheet pan. Sprinkle with a pinch of salt right away.
- Between batches, skim stray crumbs so they do not burn and darken the oil.
Resist overloading the pot. Crowding causes steam, and steam softens the crust. A rack is better than paper towels because air flow keeps that shell crunchy. Give the fish a minute or two to rest before serving so the crust sets fully. I also like to keep finished pieces warm in a 250 degree oven if I am cooking a big batch. This step keeps the Crispy Long John’s Silver Batter Recipe crisp while you finish the rest.
How close did we get to the original?
Pretty close, if you ask my family. The crust is thin and audibly crisp, and the interior stays juicy. The flavor is balanced, lightly savory with a whisper of sweetness. If you want a more golden color, add a touch more sugar or try a dash of turmeric for color without flavor. Need more salt pop at the end. Finish with flaky salt right after frying. If the crust is too thick, thin the batter with a tablespoon or two of club soda and do a slower, steady drip off before it hits the oil.
Serving ideas make it feel like a full takeout moment at home. Pile your fish next to tartar sauce, coleslaw, lemon wedges, and a crunchy side like these air fryer fried pickles. For extra comfort, a stack of warm hushpuppies or buttered white bread does the trick. And if you want to explore more homestyle dishes after fish night, browse my recipe box in all recipes for cozy soups, casseroles, and easy snacks.
If you care about the little details, here are a few final pro moves from lots of home trials. Use fresh baking powder. Old leavening gives a dull crust. Keep the batter in the fridge between batches. Strain the oil after it cools to reuse once or twice, but toss it when it smells off or looks dark. And write down your tweaks. Every cook has a sweet spot. The beauty of this method is how dependable it gets. The more you fry, the more you dial in the exact shade of golden you love.
Common Questions
Do I need beer for the batter?
No. Club soda or seltzer works beautifully and keeps the flavor clean. Use it ice cold for best results.
Can I make the batter ahead?
Mix the dry ingredients ahead and stash in a jar. Add cold club soda right before frying. If batter sits too long with liquid, it loses some lift.
What if I do not have cod?
Pollock, haddock, or even tilapia can work. Just keep pieces similar in size and pat them very dry.
How do I reheat leftovers?
Place fish on a rack set over a pan and bake at 375 degrees F for 8 to 10 minutes. The crust will re crisp without drying the fish.
Can I shallow fry instead of deep fry?
Yes. Use about one inch of oil in a wide skillet and fry in smaller batches, flipping once. Keep the oil hot and do not crowd.
Grab Your Tongs and Let’s Fry
Bring a little fast food magic to your kitchen with this Crispy Long John’s Silver Batter Recipe. Keep the batter cold, the oil hot, and your batches small, and you will serve fish that tastes like those nostalgic fillets we all crave. If you like reading other takes for comparison, the classic method on Long John Silver’s Fish Batter Recipe is a useful reference, and if you are into poultry nights too, check out this smart take on planks with Copycat Long John Silvers Chicken Planks Recipe. Now grab your lemon wedges and dig in. You have got this.
Long John Silver’s Fish Batter
Ingredients
Method
- Mix all the dry ingredients for the batter in a bowl.
- Add the ice cold club soda and stir gently until just combined.
- Let the batter rest while you prepare the fish.
- Cut fish fillets into planks about 1 inch wide and 4 to 5 inches long, and pat dry with paper towels.
- Heat canola oil in a deep pot to 350-360°F.
- Dust fish with the seasoned flour, then dip into the batter, letting the excess drip off.
- Carefully lower the fish into the hot oil and fry for 3-4 minutes per side until golden.
- Transfer to a wire rack over a sheet pan and sprinkle with salt immediately.
