Recreate the iconic crispy delight of Long John Silver’s with this easy-to-make batter, perfect for frying seafood or chicken to golden perfection! 🍤

 

Why this batter matters & what makes it special

If you’ve loved the fried fish or chicken at Long John Silver’s, you’ll know the coating is light, airy, super crispy, golden brown, and clings perfectly. What gives it that “restaurant‑level” crunch and texture? Several factors:

• Carbonation in the batter (club soda or seltzer) gives air bubbles and lift so the coating is crisp rather than dense. Sweet Pea's Kitchen+3lifewithjanet.com+3CopyKat Recipes+3

• Cornstarch + flour combination helps reduce gluten formation and gives a lighter texture than flour alone. Sweet Pea's Kitchen+1

• Leavening agents (baking powder + baking soda) create bubbles and structure in the batter. greatlakescountry.com+1

• Proper frying temperature (around 350 °F / ~175‑180 °C) so the coating sets quickly, doesn’t absorb too much oil, and becomes golden‑crisp. lifewithjanet.com+1

• Seasoning the batter (salt, sugar, paprika, onion/garlic powders) adds flavour so the coating isn’t bland. CopyKat Recipes+1

• Keeping everything cold (batter, liquid) + minimal mixing for better texture. The Fervent Mama

With this recipe you’ll be replicating that signature texture and flavour — making it your go‑to when you want restaurant‑style fried fish or chicken.

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Ingredients & Yield

Yield: Enough batter for ~2 lb of fish or chicken (roughly 6‑8 moderate pieces)
Prep Time: ~15 minutes
Frying Time: ~2–5 minutes per batch depending on thickness
Total Time: ~25–30 minutes (plus prep of your protein)

Batter (Dry + Wet)

Dry mix:

• 2 cups (≈ 240 g) all‑purpose flour CopyKat Recipes

• ¼ cup (≈ 30 g) cornstarch CopyKat Recipes+1

• 2 teaspoons sugar Reciplate+1

• 2 teaspoons salt Reciplate

• ½ teaspoon baking powder CopyKat Recipes+1

• ½ teaspoon baking soda CopyKat Recipes

• ½ teaspoon onion salt or ½ teaspoon onion powder Reciplate+1

• ½ teaspoon paprika Reciplate+1

• ¼ teaspoon ground black pepper CopyKat Recipes

Wet mix:

• 16 oz (≈ 475 ml) club soda (very cold) CopyKat Recipes+1

• Optional: or 16 oz light beer (if you prefer beer batter variation) CopyKat Recipes

For frying:

• ~8 cups (≈ 2 L) vegetable oil (or canola oil) for deep‑frying (or enough to maintain ~2 inches depth in a heavy‑bottom pot) CopyKat Recipes+1

• Protein: 2 lb (≈ 900 g) white fish fillets (cod, pollock, haddock) OR chicken pieces (tenders or boneless) CopyKat Recipes

Optional & Serving Add‑Ons

• Lemon wedges, tartar sauce (for fish) or your favourite dipping sauce

• Side items: fries, coleslaw, hush puppies (if you want full LJS style)

• Season finishing salt or extra spices if desired

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Equipment & Preparation

You’ll need:

• Heavy‑bottom deep pot or dedicated deep‑fryer (to maintain stable temperature)

• Fry‑thermometer (to monitor oil temp ~350 °F)

• Large mixing bowl for batter

• Whisk for mixing dry + wet ingredients

• Slotted spoon or frying basket for removing fried pieces

• Wire rack or paper‑towel lined platter for draining fried pieces

• Baking sheet/rack if you want finished pieces to stay crisp in warm oven (~200 °F)

• Tongs/spatula

• Knife & cutting board for protein preparation

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Step‑by‑Step Instructions

Step 1: Prep the Protein

1. Choose your fish fillets (white, mild) or chicken pieces. Cut into appropriate size (fish ~3‑4 oz pieces; chicken tenders or strips). The thinner/consistent the pieces, the more even the fry. greatlakescountry.com+1

2. Pat the pieces thoroughly dry with paper towels — moisture will cause the batter to slide off or splatter in oil. One user emphasised drying. Reddit+1

3. (Optional) Lightly dust each piece with a bit of flour before dipping into batter — helps batter adhere.

4. Set aside on tray while you prepare the batter and oil.

Step 2: Mix the Dry Batter Ingredients

In a large mixing bowl, whisk together:

• Flour

• Cornstarch

• Sugar

• Salt

• Baking powder

• Baking soda

• Onion salt / onion powder

• Paprika

• Black pepper
  Make sure everything is uniformly combined. This ensures even flavour and crisp texture.

Step 3: Add the Club Soda (or Beer)

1. Ensure the club soda (or beer) is very cold — cold liquid helps the batter stay light and prevents excessive oil absorption. The Fervent Mama

2. Gradually pour the club soda into the dry mix while whisking gently until you get a smooth batter. The mixture may foam/bubble due to the baking soda + carbonation. That’s good — those bubbles help the final fry texture. greatlakescountry.com+1

3. Aim for a consistency like thick pancake batter: thick enough to coat but still pourable (so it clings to the protein). If too thick, add a bit more cold club soda; if too thin, a touch more flour or cornstarch.

Step 4: Heat the Oil

1. In the heavy pot (or fryer), pour enough vegetable oil to allow ~2 inches depth (or enough for the pieces to float).

2. Pre‑heat the oil to 350 °F (≈ 175 °C). Use a thermometer — accurate temperature is critical. If oil is too hot, coating will burn; too cool, coating will soak up too much oil and become greasy. lifewithjanet.com+1

3. Stay vigilant — when batter starts flying or browning too fast, lower heat a bit.

Step 5: Batter & Fry the Pieces

1. Working in batches (don’t overcrowd the pot — that reduces oil temp and results in soggy coating) The Fervent Mama

2. Dip each fish or chicken piece into the batter, ensuring it’s fully coated. Allow excess batter to drip off slightly.

3. Optionally: As you lower the battered piece into the oil, you can dip it in partially then lift & lower again — this “dip & lift” helps initial set and prevents the batter from sliding off. Some copycat instructions mention this technique. CopyKat Recipes

4. Carefully lower the piece into the hot oil. Fry for about 2‑4 minutes (for fish) or 3‑5 minutes (for chicken) depending on thickness — until the coating is golden brown and crisp, and the interior is cooked (fish flakes easily; chicken internal temp ~165°F). Many recipes suggest fish becomes buoyant (floats) when done. CopyKat Recipes

5. Use slotted spoon or basket to remove the piece and place on a wire rack or paper‑towel lined plate to drain excess oil. To keep pieces crisp while frying remaining batches, you can keep them in a low oven (~200 °F) briefly.

Step 6: Serve Immediately

Fried items are at their best when fresh and hot. Serve with lemon wedges (for fish), tartar or dipping sauce, fries or hush puppies, coleslaw, etc. Enjoy the crunch while it lasts.

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Why Each Step Matters & Important Tips

• Dry the protein: Prevents batter slipping and ensures good adhesion.

• Cold batter liquid: Helps the batter hold air and resist soaking oil.

• Cornstarch in the mix: Gives crispiness and reduces chewiness from gluten.

• Leavening (baking powder & soda): Creates fine bubbles; gives rise to that ultra‑light texture.

• Correct oil temperature: Key to crispiness.

• Batch frying/no overcrowding: Ensures oil temp remains stable and pieces cook evenly.

• Serving immediately: The coating loses crispness with time or if left in steam/covered.

• Versatility: Use the batter not only for fish but chicken, shrimp, onion rings, etc. Many copycat versions mention creative uses. lifewithjanet.com+1

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Variations & Customisations

Here are ways to tweak this basic recipe:

Protein Alternatives

• Chicken: Use tenderloins or chicken breast strips. Fry until internal temp ~165°F. Same batter works.

• Shrimp or scallops: Coat in batter and fry some 1–2 minutes until just golden.

• Vegetables: Onion rings, zucchini sticks, mushrooms coated in this batter work well. The light coating is ideal for fritters.

• Hush puppies: Some posts show using a variant of this batter for hush puppies by adding cornmeal and onion. Reddit

Liquids & Flavour Variations

• Instead of club soda, you can use light beer for a beer‑batter variation (adds flavour) CopyKat Recipes

• Some variations include ginger ale instead of club soda (Sweet Pea’s Kitchen) Sweet Pea's Kitchen

• For extra flavour, you can add: garlic powder, onion powder, white pepper, a pinch of MSG (for restaurant style), or cayenne if you like heat. The Fervent Mama+1

• To mimic the slightly tangy flavour some users mention, you might add 1 tablespoon apple cider vinegar or lemon juice to the wet batter mix. Some posts mention vinegar. Reddit

Texture Tweaks

• Double‑fry method (first fry low temp then higher temp) for extra crisp. Some posts mention this for extra crunch. The Fervent Mama

• Use beer or club soda chilled; keep batter cold. Cold batter = crisp texture.

• Minimal mixing once club soda is added — over‑mixing will deflate the bubbles, leading to heavier coating.

Serving & Sides

• Serve with tartar sauce, cocktail sauce, or lemon wedges for fish; hot sauce or ranch for chicken.

• Traditional sides: fries, coleslaw, hush puppies. You can mimic the full LJS meal if you like. One blog mentions serving with fries and coleslaw. cooktopcove.com

• For lighter version, serve with a salad and lemon wedge; avoid heavy sides.

Make‑Ahead & Freezing

• Best to mix batter just before frying for best texture. The carbonation dissipates once mixed and sits. One article warns: “Add club soda only when you’re ready to dip and fry.” CopyKat Recipes

• You can pre‑mix the dry ingredients and store in an airtight container. Add the club soda immediately before frying. Some copycat instructions suggest this. lifewithjanet.com

• Leftover fried pieces are best reheated in an air‑fryer or oven (not microwave) to retain crisp. Some posts warn about soggy reheated coating. lifewithjanet.com

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Troubleshooting & FAQ

Problem	Cause	Solution
Batter slides off fish/chicken	Protein was too wet; batter too thin; oil temp wrong	Pat protein dry thoroughly; dust with a little flour; check batter consistency; ensure correct oil temp.
Coating is soggy/greasy	Oil too cool, too crowded, batter too heavy	Raise oil temp to ~350 °F; fry in small batches; keep batter cold and airy; do not overcrowd pot.
Coating is burnt/too dark	Oil too hot, or frying too long/thick coating	Reduce oil temp; watch fry time; ensure proper size pieces.
Batter heavy/thick, doesn’t puff	Batter over‑mixed; club soda lost fizz; using warm water	Mix gently; use cold club soda or beer; use batter soon after mixing.
Batter tastes bland	Missing seasoning or sugar; no onion/garlic flavour	Ensure inclusion of sugar, onion salt/powder, paprika; adjust seasoning.
Fried food loses crispiness after time	Coated items waiting too long; moisture builds	Serve immediately; drain properly; keep warm in ~200 °F oven but don’t cover; reheat in air‑fryer/oven not microwave.

FAQ

Q: Can I bake instead of deep‑fry?
A: This particular batter is designed for deep‑frying; baking will not give the same ultra‑crisp texture because it lacks the rapid oil immersion. If you bake, results will differ.

Q: Is club soda really necessary?
A: Many copycat recipes emphasise that the carbonation from club soda (or beer) is a key factor in the light, airy coating. It’s highly recommended for authenticity. lifewithjanet.com+1

Q: What oil should I use?
A: A neutral, high‑smoke‑point oil such as vegetable, canola, peanut is best. Avoid olive oil due to lower smoke point and flavour.

Q: What kind of fish works best?
A: Mild white fish fillets: cod, pollock, haddock are ideal. The batter coats them well and the mild flavour lets the coating shine. CopyKat Recipes

Q: Can I use this batter for chicken?
A: Yes. Many fans of the recipe use it for chicken tenders or strips. The technique remains the same; just ensure chicken is cooked to safe internal temp (~165 °F).

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Full Printable Recipe Card

Copycat Long John Silver’s Batter
Yield: Enough for ~2 lb fish/chicken (~6‑8 pieces)
Prep Time: ~15 minutes
Frying Time: ~2‑5 minutes per piece
Total Time: ~25–30 minutes

Ingredients

• 2 cups all‑purpose flour

• ¼ cup cornstarch

• 2 teaspoons sugar

• 2 teaspoons salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon onion salt OR ½ teaspoon onion powder

• ½ teaspoon paprika

• ¼ teaspoon ground black pepper

• 16 ounces cold club soda (or cold light beer)

• ~8 cups vegetable oil (for frying)

• 2 lb white fish fillets or chicken pieces

Instructions

1. Pat protein dry. Optionally dust lightly with flour.

2. Pre‑heat oil in a heavy pot/fryer to 350 °F (175 °C).

3. In large bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt/powder, paprika, pepper.

4. Gradually whisk in cold club soda (or beer) to form a smooth batter (thick‑pancake consistency). Keep batter cold.

5. Working in small batches: dip each piece into the batter, let excess drip off slightly, then carefully lower into hot oil. Fry ~2‑4 minutes (fish) or ~~3–5 minutes (chicken) until golden brown and cooked through (fish flakes easily; chicken reaches ~165 °F internal).

6. Remove with slotted spoon/basket; drain on wire rack or paper‑towel lined plate.

7. Serve immediately with lemon wedges (for fish) or your favourite dipping sauces.

Tips

• Keep batter cold at all times for best texture.

• Do not overcrowd fryer — maintain oil temp.

• Serve fresh for maximum crisp‑ness.

• Reheat leftovers in air‑fryer or oven (not microwave) for better texture.

• Use neutral high‑smoke‑point oil.

• For more flavour: add garlic powder, white pepper, or a pinch of MSG if you like.

• If you like beer batter variation: replace club soda with cold light beer.

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Serving, Variations & Extra Ideas

• Sides: fries, hush puppies, coleslaw deliver the full “LJS experience”. cooktopcove.com

• Other uses:

  • Onion rings: cut onions into rings, separate, batter and fry.

  • Zucchini sticks or mushrooms: batter and fry the same way for veggie version.

  • Chicken tenders: bread chicken in this batter for ultra‑crispy coating.

• Spicy version: Add a pinch of cayenne pepper, or use smoked paprika.

• Beer batter: Use light beer instead of club soda for richer flavour.

• Low‑temp re‑warming: If you want to hold pieces while cooking rest of batch, keep in warm oven (~200 °F) on rack (not covered) so coating stays crisp.

• Make‑ahead tension: Mix the dry ingredients ahead of time and store; add club soda just before frying.

• Gluten‑free adaptation: Use gluten‑free all‑purpose flour blend + cornstarch in same ratio; check all seasonings for gluten.

• Healthier version: For lighter version, you could shallow‑fry or air‑fry but you will compromise some crisp texture — this batter truly excels with true deep‑frying.

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Final Thoughts

If you’ve been missing that crunchy coating from Long John Silver’s fish or chicken, this recipe gives you the tools and method to recreate it at home — golden, airy, crisp, delicious. The key combination of flour + cornstarch, baking powder/soda, cold club soda (or beer), correct frying temp and proper technique is what sets this apart from ordinary batter.

Once you’ve made it, you’ll find yourself adapting it for fried chicken nights, shrimp dinners, even battered veggies. Keep your oil clean, maintain temperature, batter cold — and you’ll consistently hit that standout crisp.

If you like, I can provide a downloadable PDF version, or give you 5 recipe variations using this batter (beer batter version, spicy version, veggie version, hush puppies, chicken planks), or scale it for feeding a crowd (e.g., 5 lb fish). Would you like one of those?