WARNING ⚠️We are removing inactive members today, say yummy 😍😋 Southern Fried Chicken Batter Ingredients : * 2 cups of all purpose flour * 2 tsp black pepper * 2 tsp paprika * 4 tsp garlic salt

 

1. Introduction: What Makes Long John Silver’s Batter Special

Long John Silver’s has been famous for its crispy, airy fried fish for decades. A big part of what gives their fish that signature crunch is their light, bubbly batter — not too dense, but substantial enough to coat fish pieces and stay on during deep frying.

Copycat bakers and home cooks have reverse-engineered this batter, and most agree on a few “secret” elements:

• Carbonated liquid (like club soda) to introduce bubbles and lightness. lifewithjanet.com+2greatlakescountry.com+2

• A combination of leavening agents — baking soda and baking powder — to create lift and air pockets. Mashed+1

• Cornstarch alongside wheat flour, for crispiness. Mashed

• Simple seasoning: salt, sugar, a few spices (paprika, onion/garlic powder) to replicate LJS flavor. yummyingredients.com+1

The goal of this recipe guide is to walk you through how to recreate that signature batter at home, get the texture nearly identical, and fry your fish just the way LJS does.

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2. Ingredients for the Copycat LJS Batter

Here’s a combined list of ingredients drawn from a few trusted copycat sources: Great Lakes Country greatlakescountry.com, Mashed Mashed, and Recipezazz Recipezazz.com.

Dry / “Base” Ingredients

Ingredient	Quantity	Notes
All-purpose flour	~ 1½ cups (or ¾ cup for smaller batch)	Makes up the bulk of the batter. greatlakescountry.com food.com
Cornstarch	~ 4 tablespoons	Helps crisp the coating. greatlakescountry.com
Baking powder	~ ½ teaspoon	One of the leaveners. greatlakescountry.com
Baking soda	~ ½ teaspoon	The other leavener, works with carbonation. Mashed+1
Salt	~ 2 teaspoons	Seasoning. greatlakescountry.com
Sugar	~ 2 teaspoons	For a slight sweetness, common in copycat recipes. greatlakescountry.com
Garlic powder	~ ½ teaspoon	Optional, but used in some versions. greatlakescountry.com
Onion powder	~ ½ teaspoon	Adds flavor. greatlakescountry.com
Paprika	~ ½ teaspoon	Gives color and mild spice. greatlakescountry.com
White pepper	~ ½ teaspoon	Some copycats (Mashed) think this replicates LJS “spice.” Mashed

Liquid / “Wet” Ingredients

Ingredient	Quantity	Notes
Club soda (cold)	~ 1 ⅔ cups (~400 ml)	Carbonated liquid is key for light, bubbly texture. greatlakescountry.com Mashed
(Alternative) Light beer	~ 1 ⅔ cups	Optional – some people prefer a beer batter variant. greatlakescountry.com

For Frying

• Neutral, high-smoke-point oil for deep frying (e.g., canola oil) Mashed+1

• Fish fillets (cod, pollock, or another white fish), cut into pieces / strips. Many copycat recipes use about 2 lb of fish. greatlakescountry.com

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3. Step-by-Step Instructions: How to Make the Batter & Fry Fish

Here’s a detailed method to get the batter right and fry fish to golden, crispy perfection.

Step 1: Mix the Dry Ingredients

1. In a large bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, sugar, garlic powder, onion powder, paprika, and white pepper. greatlakescountry.com

2. Make sure the mixture is well combined: clumps of cornstarch or flour will hurt the final texture.

Step 2: Add the Club Soda

3. Slowly pour in the cold club soda, whisking gently as you go. greatlakescountry.com

   • As you pour, the soda will fizz and bubble. This is good! It creates the air pockets that make the batter light. Mashed

4. Mix just until combined. Do not overmix. A few lumps are okay — overmixing can deflate the bubbles and make the batter heavy. Mashed

Step 3: Prepare the Fish

5. While the batter rests (even 1–2 minutes helps), pat your fish fillets dry thoroughly with paper towels. L’Academie de Cuisine

6. Optionally, you can dust the fish pieces lightly with extra cornstarch before dipping — this helps the batter stick. Great Lakes Country’s recipe suggests this. greatlakescountry.com

Step 4: Coat the Fish

7. Dip each piece of fish into the batter, ensuring it’s well coated on all sides. Let any excess drip off — you don’t want huge clumps. greatlakescountry.com

Step 5: Fry

8. Heat your frying oil in a deep fryer or a heavy pot to ~350 °F (175 °C). Copycat recipes recommend this temperature range. lifewithjanet.com greatlakescountry.com

9. Working in batches, carefully lower the battered fish into the hot oil. Avoid overcrowding because that will lower the oil temperature and make the batter greasy. greatlakescountry.com

10. Fry for 3–6 minutes, depending on size of fish, until golden brown and crispy. greatlakescountry.com

11. Once cooked, remove the fish and place on a wire rack or paper towels to drain excess oil. food.com

Step 6: Serve

12. Serve immediately while hot and crispy. Classic Long John Silver’s-style sides include fries, hush puppies, or tartar sauce. (Optional — not part of the batter but part of the experience.)

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4. Tips & Tricks to Nail the Texture

To get that real LJS crunch and lightness, here are some key tips — based on what copycat recipe developers and cooks have discovered:

• Use cold carbonation (club soda or very cold seltzer). Warm soda will lose its fizziness too quickly. Mashed

• Don’t overmix batter. The carbon dioxide needs to stay trapped in tiny bubbles; overmixing deflates them. Mashed

• Pat fish dry before dipping. Moisture on the fish dilutes the batter and prevents crisping. L’Academie de Cuisine

• Maintain fryer temperature. Use a thermometer. If oil is too cool, the fish will absorb more oil; too hot, and the outside burns before the inside cooks.

• Let battered fish rest briefly in the oil: don’t drop and stir immediately. Let the batter set a bit, then flip. Many cooks say a brief moment helps form a crust.

• Use a wire rack to drain, rather than just paper towels — this helps keep the bottom crisp instead of soggy.

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5. Variations & Copycat Tweaks

Because there are many copycat versions floating around, you can adjust the recipe to your taste or what you have in the kitchen:

1. Beer Batter Variant

   • Substitute some or all of the club soda with a cold light beer for deeper flavor. This gives a beer-battered feel but still retains the crispiness. Mashed+1

2. Spice Variants

   • Add a little MSG for umami in more “restaurant-style” versions (some copycats do). Mashed

   • Increase paprika, or add cayenne for a spicier bite.

3. Herby / Aromatic

   • Include onion powder and garlic powder (many recipes do) for extra savory notes. greatlakescountry.com

4. Crunchy Coating

   • Double-dredge: after dipping in batter, dust with a little extra dry mix (flour + cornstarch) before frying — for extra crunch.

5. Lighter Batter

   • Replace part of the flour with rice flour; yields a lighter, crispier finish.

6. Low-Sodium Version

   • Reduce salt in the batter and choose low-sodium variants of seasonings; or rinse battered fish (quickly) before frying to reduce sodium.

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6. Possible Pitfalls & How to Avoid Them

Problem	What Might Be Going Wrong	Fix / Solution
Batter not crisping	Oil too cool, or batter too thin	Check temperature; thicken batter slightly by reducing soda or adding a little more flour / cornstarch.
Batter falls off fish	Fish was too wet or not dusted	Pat fish dry very thoroughly, optionally dust with cornstarch before dipping.
Batter too heavy / dense	Overmixing or old soda	Mix gently, use fresh cold soda.
Oil smokes or burns	Temperature too high or oil quality poor	Use a neutral oil with high smoke point (canola, peanut), and use a thermometer.
Bitter or “off” flavor	Too much leavening or spices	Stick close to balanced recipe; don’t overdo baking soda or strong spices on first try.

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7. Serving Suggestions & Pairings

• Classic LJS Meal: Serve with French fries, hush puppies, coleslaw, and tartar sauce.

• Seafood Platter: Use the same batter for shrimp, scallops, or onion rings for a “seafood fry” mix.

• Dipping Sauces: Tartar sauce, cocktail sauce, spicy mayo, or a vinegar-based sauce go well.

• Family Style: Make a big batch, let kids batter their own, fry together, and serve in baskets.

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8. Nutrition & Make-Ahead Notes

• Because this is deep-fried, it’s a higher-calorie, higher-fat food — but doing it at home gives you more control over oil and portion.

• You can make the dry mix ahead of time (flour, cornstarch, baking powders, spices) and store it in an airtight jar. When ready to use, just add cold soda or liquid.

• Leftover fried fish is best eaten fresh; reheat in an oven or air fryer to help re-crisp — avoid microwaves, which make the batter soggy.

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9. Why This Copycat Recipe Works

• It captures the carbonation trick (club soda) that many copycaters believe LJS uses for lightness. lifewithjanet.com

• It uses the same leavening agents (baking soda + powder) to mimic the lift and airiness.

• It includes cornstarch, which is key for a crispy, non-gummy coating.

• The seasonings (paprika, garlic, onion, pepper) align with what many reverse-engineers believe “LJS flavor” is.

• Multiple sources — Great Lakes Country, Mashed, Recipezazz — converge on these core ingredients, giving confidence that this is a solid approximation.

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10. Final Thoughts

Recreating Long John Silver’s signature fish batter at home is totally doable, and by following this detailed, research-backed recipe, you can get very close to that fast-food crunch and flavor. Here’s the bottom line:

• Key to crispiness: cold club soda + good leavening + cornstarch.

• Mix lightly to preserve air bubbles.

• Use good frying practices: correct oil, right temperature, don’t overcrowd the pan.

• Adjust to your taste: you can tweak spice level, sweetness, or carbonation to match the LJS style you remember (or like best).

Try this batter with your favorite white fish (cod, pollock, etc.), fry carefully, and you’ll be enjoying LJS-style fried fish right in your kitchen.

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