Copycat Long John Silver’s Batter Recipe: Perfectly Crispy, Light, and Addictively Good
If you grew up loving Long John Silver’s, you already know the secret to their iconic fish and chicken isn’t just the seafood—it’s the unbelievably crispy, airy, golden batter that crackles with every bite. It’s light, it’s crunchy, and it has that unmistakable texture that no ordinary flour coating can match.
The good news? You can recreate that same restaurant-style crunch at home with a simple, unbelievably easy copycat batter. Whether you’re making fish fillets, chicken planks, shrimp, or even onion rings, this recipe gives you that signature Long John Silver’s crispiness—hot, fresh, and even better than takeout.
Why This Copycat Batter Stands Out
✔ Ultra-light & crispy – The combination of dry ingredients makes the batter puff beautifully when fried.
✔ Versatile – Works on fish, chicken, shrimp, vegetables, and even fries.
✔ Pantry-friendly – No fancy ingredients required, just staples you already have.
✔ Restaurant-quality texture – That signature crunch, hot from your own kitchen.
This recipe captures the nostalgic flavor and feel of your favorite fast-food seafood joint—minus the drive-thru.
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 (adjust for batter consistency)
Optional for extra puff: a splash of club soda
Optional for seasoning: a pinch of garlic powder or white pepper
How to Make Copycat Long John Silver’s Batter
1. Mix the Dry Ingredients
Combine the flour, cornstarch, baking powder, baking soda, sugar, salt, onion powder, and paprika in a bowl.
2. Stir in the Liquid
Slowly whisk in the cold water until the mixture forms a smooth batter.
It should be slightly thick but pourable—similar to pancake batter.
3. Prepare Your Protein
Pat fish or chicken dry, season lightly, and set aside.
Dry surfaces help the batter adhere better.
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4. Heat the Oil
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
A hot, steady temperature is essential for crisp results.
5. Dip and Fry
Dip each piece into the batter, letting excess drip off.
Carefully lower into the oil and fry until golden brown and crispy—about 3–5 minutes depending on the size.
6. Drain and Serve
Place fried pieces on a wire rack (not paper towels) to maintain maximum crispiness.
Serve immediately for the best texture!
Tips for Perfect Crunch
- Use cold water: The colder the batter, the lighter the crunch.
- Do not overcrowd the pan: It cools the oil and softens the coating.
- Use a wire rack: Keeps the crust from steaming and going soggy.
- Add club soda: A splash gives the batter extra airiness.
- Fry in batches: Consistent oil temperature is key.
Serving Ideas
Pair your crispy fish or chicken with:
- Tartar sauce
- Malt vinegar
- Coleslaw
- Fries
- Hush puppies
- Lemon wedges
This batter also works beautifully for onion rings, zucchini sticks, and fried mushrooms.
