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Long John Silver's Fish Batter Copycat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 11 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Frying
  • Method: Frying
  • Cuisine: American

Description

This Long John Silver's Fish Batter Copycat Recipe recreates the perfectly crispy, golden batter that coats white fish pieces just like the classic fast-food favorite. The batter combines a blend of flour, cornstarch, spices, and club soda to create a light, airy texture that fries up beautifully in hot oil. Perfect for a homemade fish and chips meal, this recipe delivers crunchy, flavorful fish that's juicy inside with an irresistibly crisp coating.

Ingredients

For Frying

  • 8 cups vegetable oil (for frying)

For Batter

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 16 ounces club soda

Fish

  • 2 pounds cod or other white fish, sliced into 3-ounce pieces

Instructions

  1. Heat the oil: Pour about 8 cups of vegetable oil into a deep fryer or a heavy, deep pot. Heat the oil to 350°F (175°C), ensuring it reaches the ideal temperature for frying to achieve a crispy outer layer without absorbing excess oil.
  2. Make the batter dry mix: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup cornstarch, 2 teaspoons sugar, 2 teaspoons salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon onion salt, 1/2 teaspoon paprika, and 1/4 teaspoon ground black pepper. Stir well to evenly distribute all ingredients.
  3. Add club soda: Slowly pour 16 ounces of club soda into the dry ingredients while stirring gently. The batter will foam as the soda combines, creating a light, airy texture that's key for the crispy coating.
  4. Coat the fish: Take the 2-pound pieces of cod or other white fish sliced into 3-ounce portions, and dip each piece into the batter, ensuring it is fully coated. The batter should cling to the fish evenly.
  5. Fry the fish: Carefully drop the battered fish pieces into the hot oil. Fry in batches if necessary to avoid overcrowding. Cook each piece for about 2 to 3 minutes until the batter turns golden brown and the fish begins to float, indicating it's cooked through.
  6. Drain and serve: Remove the fried fish with a slotted spoon or spider strainer and place them on a wire rack to drain off excess oil. This helps maintain the crispiness. Serve immediately for best texture and flavor.

Notes

  • Maintaining the oil temperature at 350°F is crucial to prevent greasy fish and ensure a crispy coating.
  • Do not overcrowd the frying vessel; fry in batches to keep the temperature stable.
  • The club soda creates bubbles in the batter, resulting in a lighter, crispier texture compared to using plain water.
  • Use fresh, firm white fish like cod to ensure the best results and flavor.
  • Drain fish on a wire rack rather than paper towels to prevent sogginess from steam.

Find it online: https://meallora.com/long-john-silvers-fish-batter-copycat-recipe/