Here’s a classic copycat recipe for Long John Silver’s famous crispy batter, great for fish, chicken, or even onion rings. It’s known for its light, crispy, golden texture—thanks to the use of club soda and cornstarch.
🍤 Long John Silver’s Batter Recipe (Copycat)
🧂 Ingredients:
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¾ cup all-purpose flour
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2 tablespoons cornstarch
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¼ teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoon salt
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½ cup cold club soda (or more as needed to reach a thin pancake batter consistency)
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Optional: a pinch of onion powder or garlic powder for extra flavor
🐟 Instructions:
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Mix Dry Ingredients:
In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. -
Add Club Soda:
Gradually whisk in cold club soda until the batter is smooth and slightly runnier than pancake batter. Add more soda if it’s too thick. -
Chill (Optional):
Let the batter rest in the fridge for 10–15 minutes for better texture. -
Dip & Fry:
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Heat oil to 350–375°F (175–190°C) in a deep fryer or heavy skillet.
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Dip fish or chicken pieces into the batter, let excess drip off, and fry until golden and crispy, about 3–5 minutes depending on size.
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Drain on paper towels and season lightly with salt right after frying.
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🔥 Pro Tips:
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Use cod, haddock, or pollock for a more authentic LJS-style fish.
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A splash of vinegar or a drizzle of malt vinegar over the fried fish adds that iconic touch.
