Copycat Long John Silver’s Batter Recipe: Crispy, Golden, and Irresistible
If you’ve ever craved the iconic crunch of Long John Silver’s fish or chicken, you know that the secret isn’t just in the seafood—it’s the perfectly light and crispy batter. This copycat recipe lets you recreate that signature golden crust at home, without ever stepping foot in a fast-food restaurant.
The result? Light, crunchy, and flavorful bites that coat fish, chicken, shrimp, or even vegetables perfectly. Whether you’re making dinner for the family or preparing a fun seafood night, this batter delivers that restaurant-quality texture and flavor every time.
Why This Batter Works So Well
✔ Light and crispy – The combination of flour, cornstarch, and baking powder creates the perfect crunch.
✔ Versatile – Works on fish, chicken tenders, shrimp, onion rings, and more.
✔ Quick and easy – Minimal ingredients, maximum results.
✔ Freezer-friendly proteins – Works with frozen fish or shrimp straight from the freezer.
✔ Customizable – Add spices like paprika, garlic powder, or cayenne for a personalized kick.
Ingredients
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ cup cold water (or a mix of water and club soda for extra crispiness)
Optional for extra flavor:
- Pinch of garlic powder
- Pinch of cayenne pepper
How to Make Copycat Long John Silver’s Batter
1. Mix Dry Ingredients
Combine flour, cornstarch, baking powder, baking soda, sugar, salt, onion powder, and paprika in a bowl. Whisk until evenly mixed.
2. Add Cold Liquid
Slowly pour in cold water (or water + club soda) and whisk until the batter is smooth. It should be slightly thick but pourable—similar to pancake batter.
3. Prepare Your Protein
Pat fish, chicken, or shrimp dry and season lightly with salt and pepper. Dry protein ensures the batter sticks and stays crispy.
4. Heat Oil
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Hot oil is key for a crispy crust.
5. Coat and Fry
Dip each piece into the batter, letting excess drip off. Fry in small batches until golden brown and crisp, about 3–5 minutes depending on size. Avoid overcrowding to maintain oil temperature.
6. Drain and Serve
Place fried items on a wire rack (not paper towels) to maintain crunch. Serve immediately with tartar sauce, ketchup, or your favorite dipping sauce.
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Tips for the Perfect Crunch
- Cold batter = crispiness – Keep the liquid cold to maximize puff.
- Do not overcrowd the pan – Overcrowding reduces oil temperature and softens the coating.
- Wire rack for draining – Prevents sogginess from sitting in oil.
- Optional club soda – Adds extra airiness to the batter.
- Season to taste – Add extra spices for a personal twist.
Serving Ideas
- Classic fish and chips
- Chicken tenders with fries or salad
- Shrimp appetizers for parties
- Vegetable fries like zucchini, onion rings, or mushrooms
Bring Long John Silver’s Home
With this Copycat Long John Silver’s Batter Recipe, you can enjoy the iconic crunch and flavor of restaurant-style fried seafood at home. It’s light, crispy, and utterly addictive—perfect for recreating your favorite fast-food memories or impressing guests with homemade fish and chicken that tastes like it came from a top-notch seafood joint.
