Crispy Long John Silver's Batter Recipe: Unlock the Secret at Home

Who would’ve thought that a simple combination of flour, liquid, and some spices would be this potent? Well, that’s Long John Silver’s batter recipe for you. Be it fish or chicken, this one just somehow manages to hit the sweet spot every single time.

The ingredients are simple, and the instructions are on point. Will you be serving fish and chips? Prepare to be drowned in compliments and questions about the batter. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Long John Silver's Batter Recipe
• Comments

Ingredients

• All-purpose flour — ¾ cup.
• Cornstarch — 2 tbsp.
• Sugar — 1 tsp.
• Fish filets — 1 pound.
• Baking soda — ¼ tsp.
• Baking powder — ¼ tsp.
• Garlic powder — ¼ tsp.
• Onion powder — ¼ tsp.
• Paprika — ¼ tsp.
• Club soda — ¾ cup.
• Vegetable oil — for frying.

Instructions

1. For the dry batter, whisk the flour, baking powder, baking soda, cornstarch, paprika, garlic powder, and onion powder in a mixing bowl. Then, add the sugar.

2. Whisk until smooth.

3. Add the club soda.

4. Coat your fish (or chicken) with the dry batter and let it sit in the mixing bowl for 5-10 minutes.

5. Heat some vegetable oil in a skillet.

6. Transfer your battered fish to the skillet and fry until golden brown.

7. Use paper towels to dry the fried batter.

Substitutions

• All-purpose flour — If you have no all-purpose flour, try cornmeal instead. It provides a slightly sweet and grainy flavor to your batter, not to mention the crunchy texture that comes with it. Whole-wheat flour is another option you could go for, too.

• Vegetable oil — The smoke point is all that matters when it comes to deep frying, as we will be working with high heat. Canola oil is the oil to go to for that. Peanut oil and corn oil would be other alternatives.

• Paprika — Paprika could make the difference between a bland batter and a unique one. Even if you won’t be using paprika, we’d recommend considering other alternatives. Cayenne pepper is great, and so is chili powder. However, keep in mind that these two have a stronger flavor, so use them accordingly.

• Club soda — Club soda will create a light and crisp texture for your fish batter. If you’re short on it, you could use sparkling water instead. Water is another alternative, though it just won’t work the same as the former two.

Variations

• Sweeter — If you’d rather have your batter slightly sweeter, you might want to increase the amount of sugar used. If you’re feeling bold, you could even use honey or maple syrup as well. Brown sugar will provide a richer flavor too.

• Crunchier — Thanks to club soda, your batter will already have a crisp texture, but for those who’d ask for more, you could stir in some crushed crackers, chopped nuts, or even coconut flakes to make an even more distinct and crunchy texture.

Equipment

• Measuring spoons and cups.

• Mixing bowl.

• Whisk.

• Large skillet.

• Paper towels.

Storage

• Transfer any leftover batter to an airtight container with a lid, and store it in your fridge, where it will last for up to three days.

Tips

• Club soda — Whether you’ll be going with club soda as specified in the original Long John Silver’s chicken fish batter recipe, or you’ll be substituting it with water, make sure that you’ll be using a cold liquid.

• Drain it — You might have noticed something about draining the fried batter, which is a crucial part of the recipe. Otherwise, your batter will be wet and bland.