If you’ve ever craved that perfect, crispy, golden coating on fried fish that tastes like it came straight from your favorite seafood shack, then you’re going to absolutely love this Long John Silver’s Fish Batter Recipe. It captures that signature crunchy texture and subtle seasoning that makes every bite irresistible. Whether you’re cooking for a casual family dinner or a fun weekend feast, this batter transforms simple white fish into a crave-worthy dish that feels both nostalgic and fresh.
Ingredients You’ll Need
The beauty of this Long John Silver’s Fish Batter Recipe lies in its simplicity. Each ingredient plays a critical role in creating that light yet crispy texture and balanced flavor that makes the fish shine. Let’s break down the essentials before diving in.
- All-Purpose Flour: The base for the batter, providing structure and a perfect golden crust.
- Cornstarch: Helps achieve that light, crispy finish by reducing gluten formation in the flour.
- Baking Powder: Adds a gentle lift that keeps the batter airy and crisp.
- Salt: Brings out the savory flavors and balances the batter.
- Black Pepper: Adds a mild warmth to complement the fish without overpowering it.
- Paprika: Gives a subtle smoky flavor and beautiful color.
- Garlic Powder: Infuses a delicate savory note that pairs wonderfully with seafood.
- Cold Water: The secret to the perfect batter consistency—it keeps the mixture light and coats the fish evenly.
- Lemon Juice (optional): Adds brightness and a gentle tang, elevating the overall flavor.
- White Fish Fillets: Choose flaky fish like cod or haddock, cut into manageable pieces for frying.
- Vegetable Oil: For frying crisp, golden perfection.
How to Make Long John Silver’s Fish Batter Recipe
Step 1: Prepare the Fish
Begin by selecting fresh white fish fillets such as cod or haddock and cut them into roughly 3-4 inch pieces if they aren’t already prepped. This size is perfect for even cooking and easy handling when frying.
Step 2: Make the Batter
In a mixing bowl, combine your all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Slowly whisk in the cold water and optional lemon juice. Stir gently until you have a smooth batter. It should be thick enough to cling to the fish but still fluid enough to drip off a spoon.
Step 3: Heat the Oil
Fill a deep fryer or a heavy skillet with vegetable oil to about 2 inches deep and heat it to 350°F (175°C). Proper temperature is key for that crisp exterior without absorbing excess oil.
Step 4: Batter the Fish
Dip each fish piece into the batter, making sure it’s entirely coated. Let any excess drip off so the coating isn’t too thick, which helps keep the crust light and crunchy.
Step 5: Fry the Fish
Carefully place the battered fish into the hot oil. Fry in batches to avoid overcrowding, which lowers the oil temperature and can make the batter soggy. Cook for 3-4 minutes, turning as needed, until the coating turns a gorgeous golden brown.
Step 6: Drain and Serve
Use a slotted spoon to remove the fish and place it on paper towels to drain off extra oil. This simple step ensures your crispy batter stays delightfully crunchy.
How to Serve Long John Silver’s Fish Batter Recipe
Garnishes
Fresh lemon wedges are a classic and simple garnish. Their zingy juice cuts through the richness of the fried batter beautifully. A sprinkle of chopped parsley or fresh dill can add a burst of color and a refreshing herbal note to each plate.
Side Dishes
Serve your delicious battered fish alongside crispy french fries or golden tater tots for that authentic seafood shack vibe. Coleslaw or a fresh green salad with a light vinaigrette adds a crisp, cool contrast that balances the meal perfectly.
Creative Ways to Present
Why not take it up a notch and turn your Long John Silver’s Fish Batter Recipe into a sandwich? Place the crispy fish in a toasted bun with tartar sauce, lettuce, and pickles for a handheld treat. Alternatively, toss chunks of the fried fish atop a bowl of seasoned rice or a bed of sautéed greens for a hearty twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover fried fish, store it in an airtight container in the refrigerator. It’s best enjoyed within 2 days to keep the batter from becoming soggy.
Freezing
You can freeze cooked battered fish, but the texture may change slightly. Lay the pieces on a baking sheet to freeze individually before transferring to a freezer-safe bag. They’ll keep for up to one month.
Reheating
The best way to reheat leftover battered fish while preserving crunch is in a preheated oven or air fryer. Heat at 375°F (190°C) for 8-10 minutes until warmed through and crispy again—avoid microwaving as it tends to make the coating soggy.
FAQs
Can I use sparkling water instead of cold water for the batter?
Absolutely! Using sparkling water can add an extra lightness and bubbliness to the batter, making it even crispier. It’s a great little trick if you want to experiment with texture.
Is this batter suitable for other seafood?
Yes, this batter works wonderfully with shrimp, scallops, or even calamari. Just adjust cooking times depending on the size and thickness of the seafood.
Can I make the batter in advance?
It’s best to make the batter fresh right before frying to ensure it stays bubbly and light. Pre-made batter can lose its rising power and result in a denser coating.
What oil is best for frying this fish?
Vegetable oil is classic, but you can also use peanut oil or canola oil as they have high smoke points suitable for frying. Avoid olive oil as it can burn at high temperatures.
How do I know when the oil is hot enough?
You can use a kitchen thermometer to check the temperature. If you don’t have one, dip a small bit of batter in the oil: if it sizzles and rises to the top quickly, the oil is ready.
Final Thoughts
There is something truly special about homemade fried fish coated in a batter that delivers that unbeatable crunch and perfect seasoning. This Long John Silver’s Fish Batter Recipe captures all of that magic simply and deliciously. Whether it’s a family dinner or a fun weekend meal, give this recipe a try and experience that wonderful crispy, savory joy with every bite. Your taste buds will thank you!
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Long John Silver’s Fish Batter Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Long John Silver’s Fish Batter recipe creates a crispy, flavorful coating perfect for frying white fish fillets like cod or haddock. The batter is light yet crunchy, seasoned with a blend of spices and a hint of lemon juice for added zest, resulting in classic, delicious fried fish that’s perfect for a quick and satisfying meal.
Ingredients
Batter Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Cornstarch
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 cup Cold Water (or more for desired batter consistency)
- 1 tbsp Lemon Juice (optional, for added flavor)
Fish
- 1 1/2 lbs White Fish Fillets (such as cod or haddock), cut into pieces
For Frying
- Vegetable Oil (for frying)
Instructions
- Prepare the Fish: Cut the white fish fillets into manageable pieces around 3-4 inches long if not already prepped. This allows for even cooking and easier handling while frying.
- Make the Batter: In a large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Gradually add the cold water and optional lemon juice, stirring gently to form a smooth batter. The batter should be thick enough to coat the fish but still slightly runny; adjust by adding more water if necessary.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for deep frying. Use a thermometer if available to monitor temperature.
- Batter the Fish: Dip each piece of fish into the prepared batter, ensuring each piece is fully and evenly coated before frying.
- Fry the Fish: Carefully place the battered fish pieces into the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes on each side or until the batter is golden brown and the fish is cooked through and flaky.
- Drain Excess Oil: Using a slotted spoon or tongs, remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve and Enjoy: Serve the crispy fried fish immediately while hot with your choice of sides or dipping sauces.
Notes
- Ensure the oil is hot enough before frying; oil that’s not hot enough will result in greasy fish.
- Do not overcrowd the pan to maintain oil temperature and achieve even frying.
- Use fresh fish fillets for the best flavor and texture.
- The optional lemon juice in the batter adds a subtle tang but can be omitted if preferred.
- Adjust batter consistency with cold water to ensure it properly coats the fish without dripping excessively.
- Leftover fried fish can be reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
