Introduction
Long John Silver’s Batter is famous for its ultra-light, crispy, and airy texture that coats fish, chicken, and seafood perfectly. This copycat-style batter recreates that signature crunch using simple pantry ingredients and a unique blending method that creates a thin, bubbly coating. It fries up golden, delicate, and irresistibly crisp.
Ingredients
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup cold water
1/4 cup milk
Oil for deep frying (vegetable or canola oil)
Instructions
1. Heat the Oil
Heat oil in a deep fryer or heavy pot to 350–365°F (175–185°C).
Make sure the oil is hot before frying for best crispiness.
2. Make the Batter
In a bowl, combine flour, cornstarch, baking powder, salt, and sugar.
Add cold water and milk.
Mix until smooth and thin, similar to pancake batter.
Let the batter rest for 5 minutes to activate the baking powder.
3. Batter the Food
Pat fish or chicken dry completely.
Dip pieces into the batter, allowing excess to drip off.
4. Fry
Carefully place battered pieces into hot oil.
Fry until golden and crispy, about 3–5 minutes depending on size.
Remove and drain on a wire rack or paper towels.
Description
This batter fries into a light, airy shell with delicate crisp flakes—exactly like the classic Long John Silver’s coating. It is not thick or heavy, allowing the seafood or chicken to remain juicy while delivering that iconic crunch. The slightly salty, neutral flavor makes it perfect for fish, shrimp, chicken, and even onion rings.
Tips
Keep batter cold for maximum crispiness.
Do not overcrowd the fryer; fry in small batches.
Use white fish like cod, pollock, or haddock for best results.
Let excess batter drip off to avoid thick coating.
Serve immediately for peak crunch.
Variations
Beer Batter Version: Replace water with cold beer.
Extra Crispy: Add 1 extra tablespoon cornstarch.
Seasoned Batter: Add paprika, garlic powder, or onion powder.
Shrimp Batter: Add a pinch of Old Bay seasoning.
Gluten-Free: Use a gluten-free flour blend with added cornstarch.
Correction
If batter is too thick:
Add 1 tablespoon cold water at a time until thin.
If batter slides off food:
Make sure food is completely dry before dipping.
If coating is greasy:
Oil temperature may be too low; increase heat slightly.
If batter browns too fast:
Lower oil temperature and fry longer.
Enjoy
Enjoy this crispy, golden batter fresh from the fryer with fries, coleslaw, and tartar sauce for a classic seafood-style meal. It’s perfect for recreating restaurant-quality fried fish and chicken at home.