Long John Silver’s Fish Batter Recipe

Why You’ll Love This Recipe

Since 1969, Long John Silver’s has been a go-to for seafood lovers, and their signature battered fish is a huge reason why. Now, you can recreate that iconic experience at home! What makes it so special? It’s all about the batter – crisp, savory, and surprisingly light. You might think it’s made with beer, but the secret lies in a clever combination of club soda, baking soda, and baking powder. This dynamic trio creates tiny air bubbles that transform a potentially heavy dish into a deliciously airy delight.

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Ingredients

To create this copycat masterpiece, here’s what you’ll need:

• 1 pound cod fillets (wild-caught Alaskan cod is ideal, but other white fish like catfish or tilapia work well too)
• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon onion powder
• ⅛ teaspoon garlic powder
• ⅛ teaspoon paprika
• ¾ cup club soda (or plain water, seltzer water, or beer for carbonation)
• Oil for frying (canola oil is recommended for an authentic taste, but vegetable, corn, peanut, or safflower oil also work)

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Step-by-Step Instructions

Follow these simple steps to fry up perfectly battered fish:

1. Prepare the Batter: In a medium bowl, combine all the dry ingredients: all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion powder, garlic powder, and paprika. Mix them thoroughly.
2. Add Liquid: Pour in the club soda and mix gently until just combined. Be careful not to overmix! A few lumps are okay.
3. Prep the Fish: Pat the cod fillets dry with paper towels. Removing excess moisture helps reduce oil splattering during frying.
4. Heat the Oil: Fill a small cast-iron skillet with oil to a depth of ½ to ¾ inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer to ensure accuracy. This usually takes 5-10 minutes.
5. Batter the Fish: Place two pieces of cod fillet into the prepared batter. Let them sit for a few minutes, turning them over as needed, to ensure they are generously and thoroughly coated.
6. Fry the Fish: Carefully place the two battered fish pieces into the hot oil. Avoid overcrowding the skillet, as this will lower the oil temperature. Fry for 3-4 minutes per side, or until golden brown and cooked through.
7. Drain Excess Oil: Once cooked, transfer the fillets to a plate lined with paper towels to absorb any excess oil.
8. Repeat: Allow the oil to return to 350°F (175°C) before adding the next batch of fish. Repeat the process until all the cod fillets are fried.
9. Serve: Sprinkle a little extra salt over the cooked fish for enhanced flavor, and enjoy!

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You Must Know

• Fish Size Matters: Use 3-ounce (85 grams) fillets or smaller. Larger pieces might sink to the bottom of the skillet, making them difficult to cook evenly. If you don’t have a scale, use the palm of your hand as a rough guide.
• Batter Freshness is Key: Do not prepare the batter ahead of time. It will become heavy as the carbonation dissipates. Mix it just before you’re ready to fry the fish.
• Oil Selection: Since you’re frying at 350°F, choose an oil with a smoke point higher than 400°F (204°C). Canola oil is recommended for an authentic Long John Silver’s taste, but other suitable options include vegetable oil, peanut oil, safflower oil, and corn oil.
• Avoid Overmixing: Gently mix the batter. Overmixing will cause the crucial air bubbles from the club soda, baking powder, and baking soda to disappear, resulting in a less airy texture.
• Carbonation is Crucial: The secret to the light batter is carbonation. While club soda is recommended, you can also use beer or seltzer water if you prefer.

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Make Ahead and Storage

• Batter: As mentioned, the batter should be made just before frying to maintain its lightness. Do not make it ahead of time.
• Cooked Fish: While best enjoyed immediately for maximum crispiness, leftover fried fish can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the fish on a wire rack over a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy again. Avoid microwaving, as it will make the batter soggy.

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Seasonal Variations

This recipe is fairly consistent year-round, but consider using different white fish varieties based on what’s fresh and available in your region. For example, in some areas, haddock or pollock might be more readily accessible and sustainable.

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Serving Suggestions

Battered fish and chips are a classic pairing! But why stop there?

• Homemade Onion Rings: Use the same batter to coat sliced onions and fry them for crispy, golden onion rings.
• Tartar Sauce & Lemon Wedges: Essential accompaniments for any fried fish dish.
• Coleslaw: A refreshing, creamy coleslaw cuts through the richness of the fried fish.
• Malt Vinegar: For an authentic British fish and chips experience, a dash of malt vinegar is a must.
• French Fries: Of course, a side of crispy fries is always a winner.

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No-Bake Alternative

Unfortunately, there isn’t a direct “no-bake” alternative that truly replicates the crispy, deep-fried texture of Long John Silver’s battered fish. The characteristic lightness and crunch come from the deep-frying process. However, if you’re looking for a lighter option that still features fish, consider:

• Baked Breaded Fish: You could bread fish fillets with a seasoned panko or breadcrumb mixture and bake them until golden and flaky. This will be a different texture but still delicious.
• Pan-Seared Fish: Simply season and pan-sear your fish fillets for a quick and healthy alternative.

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Pro Tips

• Maintain Oil Temperature: Using a deep-frying thermometer is crucial for consistent results. If the oil is too cold, the batter will be greasy; if it’s too hot, the batter will burn before the fish cooks through.
• Don’t Overcrowd: Frying in small batches is key to maintaining the oil temperature and ensuring each piece cooks evenly and gets perfectly crispy.
• Season After Frying: A light sprinkle of salt over the hot, freshly fried fish really enhances the flavor.
• Dredge Well: Ensure each fish fillet is thoroughly coated in the batter for that signature crispy crust.

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Frequently Asked Questions

Q: Can I use frozen fish? A: Yes, but ensure it’s completely thawed and thoroughly patted dry before battering and frying. Excess moisture will lead to splattering and a less crispy result.

Q: What’s the “secret ingredient” in the batter? A: It’s not a single ingredient, but the combination of club soda (or other carbonated liquid), baking soda, and baking powder. This trio creates the perfect light and airy texture.

Q: Why does my batter get soggy? A: This usually happens if the batter is made too far in advance, if the oil isn’t hot enough, or if you overcrowd the pan. Ensure your oil is at the correct temperature and fry in small batches.

Q: Can I use an air fryer? A: An air fryer won’t produce the same deep-fried texture. While you can “fry” fish in an air fryer, it will have a different, more baked-like consistency. For this recipe’s authentic results, deep-frying is essential.

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Ready to get cooking? Let us know how your Long John Silver’s copycat fish turns out!

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