Long John Silver’s Crispy Batter

Here is a detailed recipe for Long John Silver’s style crispy batter, designed to mimic the light, crunchy coating typically used on their fish and seafood. This recipe is not an exact copy, but it produces very similar results at home.

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Long John Silver’s Style Crispy Batter (Copycat)

Ingredients

For the batter

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup cold sparkling water (or ice-cold water)
• 1 egg (optional, for extra crispiness)

For frying

• Vegetable oil or canola oil (enough for deep frying)

Optional for fish

• 1 pound white fish fillets (cod, pollock, haddock)
• 1/2 cup flour for dusting
• Salt and pepper to taste

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Step-by-Step Directions

Step 1: Prepare the oil

1. Pour oil into a deep pot or fryer, enough to fully submerge fish.
2. Heat oil to 350°F (175°C).
3. Use a thermometer for best results.

Step 2: Make the batter

1. In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.
2. In a separate bowl, mix cold sparkling water and egg (if using).
3. Slowly pour the liquid into dry ingredients while whisking gently.
4. Mix until just combined. The batter should be thick but smooth.
5. Do not overmix; lumps are okay.

Step 3: Prepare the fish

1. Pat fish fillets dry with paper towels.
2. Season lightly with salt and pepper.
3. Dust each fillet lightly with flour (this helps batter stick).

Step 4: Dip and fry

1. Dip each fish piece into batter, coating evenly.
2. Carefully place into hot oil.
3. Fry for 3–5 minutes until golden and crispy.
4. Turn once if needed.
5. Do not overcrowd the pot.

Step 5: Drain and serve

1. Remove fish with a slotted spoon or tongs.
2. Drain on a paper towel-lined plate.
3. Serve hot with tartar sauce, lemon wedges, or fries.

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Tips for Extra Crispiness

• Use ice-cold sparkling water to create a lighter, crispier batter.
• Keep batter cold until ready to fry.
• Fry at a consistent temperature (350°F).
• Avoid overcrowding the fryer.
• Use cornstarch for a crunchier texture.

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If you want, I can also provide:

• A copycat tartar sauce
• A complete Long John Silver’s style meal
• A baked version of the crispy batter
• A gluten-free version

Just tell me which one you prefer.