How to Make Long John Silver’s Batter Recipe

Long John Silver’s Batter Recipe: How to Make It Perfectly Crispy at Home

There’s nothing quite like the crispy, golden-brown crunch of Long John Silver’s fried fish and chicken. That light, airy batter has an unmistakable texture—crispy on the outside, yet delicate and flaky inside. It’s the secret behind why every bite feels so satisfying.

But what if you could recreate that legendary crispiness in your own kitchen? The good news is, you absolutely can! With the right ingredients, frying technique, and a few expert tricks, you’ll be able to make Long John Silver’s signature batter-fried fish and chicken at home, without any guesswork.

This guide breaks down everything you need to know:
The exact ingredients for an authentic copycat batter
Step-by-step instructions for coating and frying
The science behind the crispiness (and how to get it just right)
Expert frying tips to avoid soggy or greasy results

Let’s get started and bring that Long John Silver’s crunch straight to your plate!

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What Makes Long John Silver’s Batter Recipe So Crispy?

If you’ve ever tried frying fish or chicken at home, you know how tricky it can be to get that perfect crunch. Sometimes, the batter turns out too thick, too oily, or just doesn’t have the signature light crispiness Long John Silver’s is known for.

Here’s why their batter is unique:
Ice-cold water: Keeps the batter light and airy
Cornstarch & flour combo: Creates a delicate, crispy texture
Baking powder: Forms tiny air bubbles that expand when fried
Perfect frying temperature: Ensures even browning without oil absorption

Unlike beer batter, which uses carbonation for a light texture, Long John Silver’s batter recipe relies on baking powder and ice-cold water to achieve a similar effect. The result? A crispy, golden coating that stays light and crunchy.

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How to Make Long John Silver’s Batter Recipe at Home

Ingredients List

To make the perfect Long John Silver’s-style crispy batter, you’ll need:

Pro Tip: Using ice-cold water is key! The cold temperature slows gluten development, preventing the batter from becoming too chewy.

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, white pepper, paprika, and garlic powder. Ensure everything is evenly combined to create a uniform batter mix.

Step 2: Prepare the Wet Ingredients

In a separate small bowl, whisk together the egg yolk and ice-cold water. The egg yolk helps the batter stick to the fish or chicken while adding extra crispiness.

Why Ice-Cold Water?
Cold water slows down gluten formation, ensuring the batter stays light. This is the same technique used in tempura batter to achieve an extra-crispy texture.

Step 3: Combine Wet and Dry Ingredients

Slowly pour the wet mixture into the dry mixture, stirring gently with a whisk. Be careful not to overmix! Some lumps are okay—overmixing will create a dense, chewy batter instead of a light, crispy one.

Step 4: Prepare the Oil for Frying

Heat your vegetable oil to 350°F (175°C) in a deep fryer or a large pot. Maintaining the right temperature is crucial—too hot, and the batter burns; too cold, and the fish absorbs too much oil.

Oil Choice Matters!

• Best oils for frying: Vegetable, canola, or peanut oil
• Avoid: Olive oil or butter (low smoke point = burnt taste)

The Science Behind the Crunch: Why This Batter Works

Ever wonder why Long John Silver’s batter recipe crackles with crispiness? It’s all about the air bubbles inside the batter!

Cornstarch + Flour: This combo creates a thin, crisp shell instead of a thick, doughy coating.
Baking Powder: When it hits hot oil, it releases tiny gas bubbles, making the batter puff up slightly.
Cold Water: Prevents overdevelopment of gluten, keeping the batter light and delicate.

Together, these elements ensure your fried fish and chicken come out perfectly golden and crispy every time.

Step 5: Dip and Coat the Fish or Chicken

Pat your fish fillets or chicken strips dry with a paper towel. This step is important—it helps the batter stick better.

Dip each piece into the batter, ensuring full coverage, then let the excess drip off before placing it in the hot oil.

Best Fish for Frying:

• Alaskan Pollock (Used at Long John Silver’s!)
• Cod
• Haddock
• Tilapia

Step 6: Fry to Perfection

Carefully place the battered fish or chicken into the hot oil. Fry in small batches to maintain the oil temperature.

Frying Times:

• Fish Fillets: 3-4 minutes per side
• Chicken Planks: 5-6 minutes per side

Once golden brown, remove the pieces and place them on a wire rack or paper towels to drain excess oil.

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Why Long John Silver’s Uses the Same Batter for Fish and Chicken

Did you know Long John Silver’s uses the same batter for both fish and chicken? That’s because their batter is neutral, crispy, and versatile, working equally well on seafood and poultry.

However, there’s one key difference—frying time! Chicken takes longer to cook than fish, so adjusting your timing is crucial.

Pro Tip: If you’re frying both, cook the chicken first! Fish has a milder flavor and can absorb leftover oil flavors from chicken.

Making Long John Silver’s Batter : Final Steps for Perfect Crispiness

At this point, your fish or chicken is battered and ready for frying. However, achieving the iconic crunch of Long John Silver’s requires more than just the right ingredients. The cooking process, oil temperature, draining method, and serving style all play a crucial role in creating the perfect golden crisp.

Follow these final steps to make sure your fried fish or chicken turns out just like Long John Silver’s—or even better!

Step 7: Fry in Small Batches for Consistent Crispiness

The most common mistake when frying is overcrowding the pot. If too many pieces are added at once, the oil temperature drops, causing the batter to absorb excess oil instead of crisping up.

Fry in small batches of 3-4 pieces at a time.
Keep the oil at 350°F (175°C) throughout frying.
Use a deep-fry thermometer to monitor temperature fluctuations.

Pro Tip: If your oil temperature drops below 325°F, pause between batches to allow it to heat back up. A stable temperature is key to achieving crispy, golden perfection.

Step 8: Drain on a Wire Rack for Maximum Crunch

Once your fish or chicken reaches a golden-brown crisp, it’s important to drain it properly.

Don’t drain on paper towels—they trap steam and soften the crispy coating.
Place fried pieces on a wire rack set over a baking sheet.

This method allows excess oil to drip away while keeping the batter light and crunchy.

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How to Make Long John Silver’s Famous “Crunchies”

One of the most beloved parts of a Long John Silver’s meal is the crispy fried batter bits, known as “Crunchies.” These golden morsels are simply leftover drips of batter fried to crispy perfection.

How to Make Extra Crunchies at Home

After frying your fish or chicken, drop spoonfuls of the remaining batter into the hot oil.
Fry for 30-60 seconds, until golden and crispy.
Remove with a slotted spoon and place on a wire rack to drain excess oil.

Use Crunchies as a Topping! Sprinkle them over coleslaw, baked potatoes, or mac and cheese for a delicious crunch.

Best Dipping Sauces for Long John Silver’s Batter Recipe

While Long John Silver’s fried fish and chicken are delicious on their own, dipping sauces elevate the flavor even more. Here are the best pairings:

Classic Tartar Sauce – A creamy blend of mayo, pickles, and lemon juice.
Spicy Remoulade – A Cajun-style sauce with mustard, paprika, and garlic.
Garlic Lemon Aioli – A smooth, garlicky sauce with a citrus kick.
Honey Mustard – A sweet and tangy pairing for crispy chicken.

Pro Tip: For an authentic Long John Silver’s experience, serve your fish and chicken with malt vinegar. The tanginess enhances the crispiness and balances the richness of the batter.

Expert Tips for Even Better Results

If you want to make your homemade Long John Silver’s-style fried food even better, follow these expert techniques.

1. Keep Your Batter Ice-Cold for Maximum Crispiness

The key to an ultra-light, airy batter is keeping it ice-cold. If the batter warms up, the flour starts absorbing liquid, which can result in a thicker, heavier coating.

Refrigerate your batter between frying batches.
Use a bowl over ice to keep it cold while cooking.

2. Swap Water for Club Soda for an Extra-Light Texture

For a lighter, tempura-style crisp, replace half of the ice-cold water with club soda. The carbonation introduces air bubbles into the batter, making it even crispier.

3. Double-Fry for a Thicker, Crunchier Coating

For an extra-crispy crust, fry your fish or chicken twice:

Fry once for 3-4 minutes, then remove and let it rest for 2 minutes.
Fry again for 1-2 more minutes until deeply golden.

FAQs: Answering Common Questions About Long John Silver’s Batter

Here are the most frequently asked questions about Long John Silver’s batter recipe, based on search intent and user curiosity.

Is Long John Silver’s Beer Battered?

No, Long John Silver’s batter recipe does not contain beer. Instead, it relies on baking powder and ice-cold water to create an airy, crispy texture.

What Fish Does Long John Silver’s Use?

They primarily use wild-caught Alaskan Pollock, a mild, flaky white fish that fries beautifully.

Does Long John Silver’s Use the Same Batter for Fish and Chicken?

Yes! The same batter is used for both fish and chicken. However, chicken takes longer to cook, so adjust frying times accordingly.

What Are the Crunchies from Long John Silver’s Called?

They are simply called “Crunchies”, which are extra fried batter bits. Fans love them, and you can even request extra when ordering!

Can I Make This Batter in an Air Fryer?

Yes, but it won’t be as crispy. To get the best results:
Lightly coat battered fish or chicken with cooking spray.
Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.

What’s the Best Oil for Frying?

Use neutral oils with high smoke points, such as:
Vegetable Oil – Best for even frying and crispiness.
Canola Oil – Light flavor and great for frying.
Peanut Oil – Adds a subtle nutty taste.

How Can I Store Leftover Batter?

It’s best to use batter fresh, but you can store it in the refrigerator for up to 24 hours. Stir before using.

How to Make Long John Silver’s Batter Recipe

Print Recipe

Pin Recipe

Love the crispy, golden-brown crunch of Long John Silver’s fried fish and chicken? Now you can recreate that light, airy batter at home! This recipe captures the signature crispiness with simple pantry ingredients and the right frying technique.

• Total Time: 25 minutes
• Yield: 4 fish fillets or chicken planks 1x

Ingredients

Scale 1x2x3x

For the Batter:

• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon white pepper (optional)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¾ cup ice-cold water
• 1 egg yolk

For Frying:

• Vegetable oil (or canola/peanut oil) for deep frying
• Fish fillets (Alaskan Pollock, cod, or haddock) OR chicken tenders

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, white pepper, paprika, and garlic powder.
2. In a separate small bowl, beat egg yolk and mix it with ice-cold water.
3. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix! Some lumps are okay.

Step 2: Prepare the Oil

4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Maintain this temperature to ensure a crispy, golden crust.

Step 3: Coat the Fish or Chicken

5. Pat the fish fillets or chicken tenders dry with a paper towel to help the batter stick.
6. Dip each piece into the batter, allowing excess to drip off.

Step 4: Fry to Perfection

7. Carefully place battered fish or chicken into the hot oil. Fry in small batches to maintain oil temperature.
   • Fish fillets: 3-4 minutes per side
   • Chicken planks: 5-6 minutes per side
8. Once golden brown, remove from oil and drain on a wire rack (not paper towels) to keep them crispy.

Step 5: Make Extra “Crunchies” (Optional)

9. Drop spoonfuls of leftover batter into the hot oil and fry for 30-60 seconds until crispy. Remove and drain.

Notes

• For extra crispiness, keep the batter ice-cold while frying.
• For a lighter texture, swap half of the water for club soda.
• Best dipping sauces: Tartar sauce, garlic aioli, or honey mustard.
• Avoid overcrowding the fryer—this helps keep the oil at the perfect temperature.
• For air frying, lightly coat battered fish or chicken with cooking spray and air fry at 400°F (200°C) for 10-12 minutes.

• Author: beginrecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 30g
• Protein: 15g

Keywords: Long John Silver’s Batter Recipe

Conclusion: Bringing the Long John Silver’s Batter Recipe Experience Home

Now you have everything you need to make Long John Silver’s crispy fish and chicken at home! From the light, airy batter to the perfect frying method, this guide ensures your homemade version is just as golden and delicious as the original.

Follow the batter recipe carefully for authentic results.
Fry at the right temperature to avoid sogginess.
Use a wire rack for draining to maintain crispiness.

Serve with malt vinegar, tartar sauce, or homemade Crunchies, and enjoy a restaurant-quality meal—right in your own kitchen!

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