There’s something unmistakably nostalgic about biting into a piece of Long John Silver’s–style fish—that light, crackly batter that shatters when you bite into it, revealing tender, flaky fish inside. It’s fast-food comfort at its finest, and for many of us, it’s a flavor tied to childhood, road trips, and Friday-night dinners.
This copycat recipe is designed to recreate that exact experience at home. No complicated techniques, no mystery ingredients just the right balance of flour, cornstarch, carbonation, and seasoning to give you that iconic crispiness. If you’ve ever wondered how Long John Silver’s gets their batter so light and airy, this recipe finally makes it clear.
Once you try it, you may never go back to store-bought battered fish again.
Why You’ll Love This Recipe
- Ultra-light, crispy batter just like the restaurant
- Simple pantry ingredients, no special equipment required
- Works with several types of white fish
- Fries quickly and evenly without heavy grease
- Perfect for fish dinners, sandwiches, or fish and chips
- Easy to scale up for family meals or gatherings
Step-by-Step Instructions
Step 1: Heat the Frying Oil
Pour the vegetable oil into a deep fryer or heavy-bottomed pot and heat it to 350°F (175°C). This temperature is crucial for achieving a crispy, non-greasy batter. Use a thermometer and allow the oil to fully preheat before frying.
Step 2: Mix the Dry Batter Ingredients
In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Make sure everything is evenly combined so the batter fries consistently.
Step 3: Add the Club Soda
Slowly pour the chilled club soda into the dry ingredients. Stir gently just until combined. The batter should look foamy and slightly lumpy this is exactly what you want. Avoid overmixing, as that can make the coating dense instead of crisp.
Step 4: Prepare the Fish
Pat the fish pieces completely dry with paper towels. Removing surface moisture helps the batter adhere properly and fry up extra crisp.
Step 5: Batter the Fish
Dip each piece of fish into the batter, coating it fully. Lift it out and allow any excess batter to drip off before frying.
Step 6: Fry to Golden Perfection
Carefully lower the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for 2–3 minutes, or until the fish floats and the batter is deep golden brown. The fish should be fully cooked and flaky inside.
Step 7: Drain and Serve
Remove the fish using a slotted spoon or spider and transfer it to a wire rack set over a baking sheet. This keeps the coating crisp while excess oil drains away. Serve immediately while hot and crunchy.
Tips for Best Results
- Keep the oil temperature steady at 350°F
- Use ice-cold club soda for maximum crispiness
- Pat fish dry thoroughly before battering
- Do not overmix the batter—lumps are good
- Fry in small batches to prevent soggy results
FAQs
What type of fish works best for this batter?
Cod is classic, but pollock, haddock, and tilapia all work very well.
Why does the batter need club soda?
The carbonation creates air pockets in the batter, resulting in a lighter, crispier coating.
Can I make the batter ahead of time?
No. For best results, mix the batter right before frying. The carbonation loses effectiveness if it sits too long.
How do I keep the fish crispy after frying?
Drain on a wire rack instead of paper towels and serve immediately.
Can this be made gluten-free?
Yes, a gluten-free all-purpose flour blend can be used, though the texture may be slightly different.
