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Long John Silver’s Fish Batter

Ingredients

  • ¾ cup all-purpose flour
  • 2 tbsp cornstarch
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¾ cup cold water

For Frying

  • 1–1½ lbs white fish fillets (cod, pollock, haddock, or tilapia)
  • Vegetable oil, for frying

Instructions

1. Prepare the Batter

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  2. Gradually add the cold water, whisking until smooth.
  3. Let the batter rest for 5 minutes.

2. Prepare the Fish

  1. Pat the fish fillets dry with paper towels.
  2. Cut into serving-sized pieces if desired.

3. Fry the Fish

  1. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
  2. Dip each fish piece into the batter, allowing excess batter to drip off.
  3. Carefully place into the hot oil.
  4. Fry for 3–5 minutes, or until golden brown and crispy.
  5. Remove and drain on a wire rack or paper towels.

4. Serve

  1. Serve immediately with tartar sauce, lemon wedges, coleslaw, and fries.

Tips

  • Use very cold water for the lightest, crispiest batter.
  • Do not overmix the batter.
  • Fry in small batches to maintain oil temperature.
  • For extra crunch, let the battered fish sit for 1–2 minutes before frying.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

4 servings

Nutritional Information (Approximate, batter only)

  • Calories: 90 kcal
  • Protein: 2 g
  • Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 0 g
  • Sodium: 150 mg

Conclusion

This Long John Silver’s-style fish batter creates a light, crispy coating that’s perfect for fish, shrimp, or even onion rings. Simple ingredients and a quick preparation make it a great homemade alternative to your favorite fried seafood restaurant.

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