Growing up in a coastal town, seafood was a staple at family gatherings. Our weekends were often spent on the pier, where we’d fish and swap stories with other locals. One of the best parts of these outings was indulging in freshly caught fish, fried to perfection. This Long John Silver’s Fish Batter Copycat recipe brings back those cherished memories. It’s a delightful way to enjoy crispy, golden fish reminiscent of those seaside feasts.
This recipe is straightforward and perfect for replicating the beloved taste of Long John Silver’s at home. The key to its crispiness lies in the unique blend of ingredients, particularly the use of club soda, which makes the batter light and airy. While cod is the traditional choice, feel free to experiment with other white fish like haddock or tilapia for a slightly different flavor.
One of the things I love about this recipe is its versatility. For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the batter. If you’re a fan of herbs, a sprinkle of dill or parsley can add a fresh twist. Another variation that has become a favorite in our household is using beer instead of club soda. It adds a depth of flavor that pairs beautifully with the fish.
This recipe isn’t just about the fish; it’s about the experience it brings. It reminds me of the joy of sharing food with loved ones, the laughter echoing across the table, and the simple pleasure of a well-cooked meal. Whether you’re looking to recreate a favorite restaurant dish or introduce a new family tradition, this Long John Silver’s Fish Batter Copycat is sure to be a hit.
Making Long John Silver’s Fish Batter Copycat
Click here to get printable version
Ingredients
- 2 teaspoons sugar
- 1/4 cup cornstarch
- 2 teaspoons salt
- 8 cups vegetable oil (for frying)
- 1/2 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 teaspoon onion salt
- 2 pounds white fish (cod or similar, sliced into 3-ounce pieces)
- 1/4 teaspoon black pepper (ground)
- 16 ounces club soda
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Directions
- Heat about 8 cups of vegetable oil to 350°F in a deep fryer or a heavy pot.
- In a mixing bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Stir the mixture until well blended.
- Gradually pour the club soda into the dry ingredients, stirring continuously as the batter begins to foam.
- Dip each piece of fish into the batter, ensuring it is fully coated, then carefully place it into the hot oil.
- Fry the fish for approximately 2 to 3 minutes, or until the batter turns golden brown and the pieces float to the surface.
- Remove the fish from the oil and allow them to drain on a wire rack.
Storing Suggestions:
To store leftover fried fish, place it in an airtight container and refrigerate for up to 2 days. To reheat, bake in a preheated oven at 375°F for 10-15 minutes or until crispy and heated through. Avoid microwaving, as this can make the batter soggy.
FAQs:
Can I use a different type of fish for this recipe?
Yes, you can use any white fish, such as haddock or pollock. Just ensure the pieces are cut into similar sizes for even cooking.
What can I use instead of club soda in the batter?
If you don’t have club soda, you can substitute it with seltzer water or sparkling water. These will still give the batter a light and crispy texture.
How do I know when the oil is hot enough for frying?
Use a deep-fry thermometer to check that the oil reaches 350°F. If you don’t have a thermometer, you can drop a small amount of batter into the oil; if it sizzles and rises to the surface quickly, the oil is ready.
Can I prepare the batter in advance?
It is best to prepare the batter just before frying to maintain its light and airy texture. The carbonation from the club soda helps keep the batter fluffy.
Is there a way to make the batter spicier?
Yes, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the batter for a spicier kick. Adjust the amount according to your taste preference.
What is the best way to drain the fried fish?
After frying, place the fish on a wire rack set over a baking sheet. This allows excess oil to drip off and prevents the batter from becoming soggy. Avoid using paper towels, as they can trap steam and moisture.
Long John Silvers Fish Batter Copycat
Ingredients
- 8 cups vegetable oil for frying
- 2 cups flour
- 1/4 cup corn starch
- 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
- 2 pounds cod or other white fish sliced into 3-ounce pieces
Instructions
- Heat about 8 cups of vegetable oil to 350°F in a fryer or heavy pot.
- In a bowl, combine the flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Stir to mix everything well.
- Pour the club soda into the dry ingredients, stirring as the batter foams up.
- Coat each piece of fish with the batter, then carefully drop them into the hot oil.
- Fry the fish for 2 to 3 minutes until the batter is golden and the pieces begin to float to the top.
- Remove the fish from the oil and drain on a wire rack.
