Long John Silver’s Batter

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To recreate the iconic Long John Silver’s (LJS) batter, the secret lies in two things: carbonation and cornstarch. Unlike a heavy breading, this is a thin, tempura-style batter that uses bubbles to create that signature “airy” crunch.

Below is the most accurate copycat recipe based on the restaurant’s known ingredients (including their use of canola oil and club soda).

🐟 The “Secret” Copycat Batter Recipe

This recipe yields enough for about 1 lb of fish or chicken planks.

Ingredients

The Dry Mix:

  • 1 cup All-purpose flour
  • 2 tbsp Cornstarch (the “MVP” for crispiness)
  • 1 tsp Sugar (helps with the golden browning)
  • 1 tsp Salt
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Onion powder (or onion salt)
  • ½ tsp Paprika (for that classic orange-gold color)
  • ¼ tsp Garlic powder

The Liquid:

  • 1 cup Club Soda, ice-cold (The bubbles are essential—do not use flat water)

Instructions

  1. Prep the Oil: Heat Canola oil (authentic to LJS) or vegetable oil in a heavy pot or deep fryer to 350°F.
  2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients until perfectly combined.
  3. The “Last Minute” Bubbles: Pour the ice-cold club soda into the dry mix right before you are ready to fry. Whisk gently until mostly smooth.Tip: Do not over-mix! If you whisk too much, you’ll pop the bubbles and the batter will be tough instead of airy.
  4. The Dip: Pat your fish (Cod or Pollock) or chicken strips completely dry with paper towels. Dip them into the batter, ensuring a full coating.
  5. The “Swipe” Technique: Gently lower the fish into the oil, holding it with tongs for 3–5 seconds before letting go. This helps the batter set so the fish doesn’t sink and stick to the bottom.
  6. Fry: Cook for 3–5 minutes until golden brown. Drain on a wire rack (not paper towels) to keep the bottom from getting soggy.

💡 Pro-Tips for “The Crumblies”

If you’re a fan of those extra bits of fried batter (the “crunchies”), try these tricks:

  • The Drip Method: While the fish is frying, use your fingers or a spoon to drizzle extra droplets of batter directly into the hot oil. They will fry into little golden nuggets in about 60 seconds.
  • Double Fry: For an extra-thick crunch, some fans lighty dredge the fish in plain flour before dipping it into the wet batter.
  • The “LJS” Finish: Serve with malt vinegar and a side of hushpuppies to complete the experience.

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