Name: Long John Silver’s Batter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; 2 tablespoons cornstarch; ¼ teaspoon baking soda; ¼ teaspoon baking powder; 1 teaspoon salt; ½ teaspoon paprika; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ½ cup cold club soda (plus more if needed); Vegetable oil (for frying)

Jump to Recipe·Print Recipe

If you’ve ever craved that signature shatteringly crisp, golden coating from your favorite seafood spot, you’re in for a treat: this Long John Silver’s Batter Recipe brings all the magic home, no drive-through required! Whether you’re wrapping flaky white fish, plump shrimp, or even chicken in its savory shell, this batter delivers the authentic crunch and flavor you remember. It’s easier than you think to unlock this nostalgic experience, and once you’ve tried it, you might just skip the takeout window for good.

Long John Silver’s Batter Recipe - Recipe Image

Ingredients You’ll Need

What’s most delightful about this Long John Silver’s Batter Recipe is just how simple and accessible the ingredient list is! Each component plays a vital role, from creating the airy crunch to boosting flavor and that classic golden color.

All-Purpose Flour: The foundation that gives the batter body and substance, helping it cling beautifully to whatever you fry.
Cornstarch: Responsible for that signature light crispiness and delicate texture we all crave.
Baking Soda: Adds a gentle lift, ensuring the batter is never dense.
Baking Powder: Partners with baking soda to create the airy pockets and extra fluffiness.
Salt: Essential seasoning that brings out the natural flavors of both the batter and whatever you’re frying.
Paprika: Gives a subtle smoky depth and adds that beautiful golden color.
Onion Powder: Adds a little savory sweetness, rounding out the overall flavor.
Garlic Powder: A gentle kick that says “homemade” with every bite.
Cold Club Soda: The secret to a bubbly, airy batter that fries up light as air! Don’t skimp on the chilling.
Vegetable Oil (for frying): Neutral in flavor and high in smoke point for flawless, crisp results every time.

How to Make Long John Silver’s Batter Recipe

Step 1: Mix the Dry Ingredients

Grab a medium-sized bowl and whisk together the flour, cornstarch, baking soda, baking powder, salt, paprika, onion powder, and garlic powder. This ensures all those flours, leavening agents, and seasonings are evenly dispersed. This base is what makes the Long John Silver’s Batter Recipe truly special!

Step 2: Bring on the Bubbles

Slowly pour in the cold club soda, whisking as you go to avoid lumps. The club soda is what gives this batter its ultra-light and crispy shell. Be careful not to overwork it; a few small lumps are okay. If the batter feels too thick, add just a splash more soda until it’s the consistency of pancake batter—thick but still pourable.

Step 3: Heat the Oil

Pour enough vegetable oil into a deep skillet or fryer so there’s plenty of room for your food to float. Heat the oil to a sizzling 350°F. If you don’t have a thermometer, drop in a bit of batter; it should immediately bubble and rise to the top when ready.

Step 4: Batter and Fry

Now it’s showtime! Dip fish fillets, shrimp, or chicken pieces into the batter, letting any extra drip off, then carefully lower them into the hot oil. Fry for 3 to 5 minutes per side, or until gloriously golden brown and crisp. You might need to work in batches to avoid crowding the pan, which can drop the oil temperature and result in soggy coatings.

Step 5: Drain and Serve

Use a slotted spoon to lift your fried treasures out of the oil and lay them on a plate lined with paper towels. This keeps everything light and crunchy instead of soggy. Serve immediately for that fresh-from-the-fryer bite—just what makes the Long John Silver’s Batter Recipe so unforgettable!

How to Serve Long John Silver’s Batter Recipe

Garnishes

Classic tartar sauce and fresh lemon wedges are a must, but don’t be afraid to toss in some chopped parsley, sliced scallions, or a pinch of flaky sea salt right after frying for a little extra flair and flavor. They’re pretty and delicious!

Side Dishes

This batter is the gateway to the full Long John Silver’s experience. Pair your crispy fish with hush puppies, buttery corn on the cob, or a simple, tangy coleslaw. Fries or potato wedges are always a crowd-pleaser, and a few pickles or sliced onions never hurt either!

Creative Ways to Present

For a fun twist, serve your crispy creations in mini fry baskets lined with parchment, or set up a “fish and chips” board with dipping sauces and lemon wedges. You can even cut fish into strips for homemade fish sticks or get fancy with tempura-style fried veggies dipped in the same Long John Silver’s Batter Recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which is rare!), let them cool completely before placing in an airtight container lined with paper towels. Store in the refrigerator for up to two days. The paper towel helps wick away any extra moisture so the crust stays as crisp as possible.

Freezing

Cooled, cooked pieces can be frozen, just be sure to lay them out on a baking sheet to freeze individually before transferring to a freezer bag. This helps prevent sticking. Reheat straight from frozen for the best texture.

Reheating

For optimal crunch, skip the microwave and opt for a hot oven or air fryer instead. Heat your battered seafood or chicken at 400°F for 10 to 15 minutes until fully sizzling and crisp again. This brings back the magic of the freshly made Long John Silver’s Batter Recipe, even days later!

FAQs

Can I use this batter for vegetables?

Absolutely! Try it with sliced zucchini, mushrooms, or onion rings for an irresistibly crisp twist. Just make sure vegetables are patted dry before dipping so the batter adheres well.

What kind of fish works best for this recipe?

Classic white fish like cod, haddock, or pollock are perfect—just like the original Long John Silver’s Batter Recipe. Their mild flavor and flaky texture pair beautifully with this airy, crispy coating.

Is there a non-alcoholic substitute for club soda?

Yes! You can use seltzer water or even ice-cold sparkling water. The bubbles are key, so keep whatever you use extra cold for maximum crunch.

Can I prepare the batter ahead of time?

It’s best to mix the batter right before frying to keep it at peak fizziness and texture. But you can whisk the dry ingredients together in advance and store them in an airtight container, then just add the club soda when you’re ready to fry.

Why is cold club soda important in this recipe?

The icy-cold temperature helps prevent gluten development, which keeps the coating tender and ultra-crisp. Cold club soda also gives the signature bubbles that make this Long John Silver’s Batter Recipe stand out.

Final Thoughts

If you’re ready to wow your family or friends with bona fide fish fry magic, give this Long John Silver’s Batter Recipe a try. It’s fun, delicious, and has all the old-school flavor you love. Time to heat up the oil and make your own crispy masterpiece!

Long John Silver’s Batter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to recreate the iconic Long John Silver’s batter at home with this easy recipe. Perfect for frying fish, shrimp, or chicken to crispy perfection.

Ingredients

Scale

Batter:

¾ cup all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ cup cold club soda (plus more if needed)

Additional:

Vegetable oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Batter Preparation: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, paprika, onion powder, and garlic powder. Slowly pour in cold club soda and mix until smooth batter forms. Adjust consistency with more soda if necessary.
Frying: Heat vegetable oil to 350°F. Dip fish, shrimp, or chicken in batter, allowing excess to drip off. Fry for 3–5 minutes per side until golden brown and crispy. Drain on paper towels before serving hot.