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Long John Silver's Copycat Batter

This copycat batter mimics Long John Silver's signature light, airy, and crispy crust, delivering restaurant-quality fried fish at home in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 servings
Course: Main Dish
Cuisine: American Seafood
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 3/4 cup cold water
  • 1/4 cup club soda or seltzer ice cold
  • 2 quarts vegetable oil for frying

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Deep fryer or heavy-bottomed pot
  • Candy/deep-fry thermometer
  • Shallow dish or pie plate for coating
  • Tongs or slotted spoon
  • Paper towels or wire rack for draining

Method
 

  1. Measure all dry ingredients into a large mixing bowl and whisk thoroughly for 30 seconds to eliminate lumps.
  2. Place 3/4 cup cold water and 1/4 cup club soda in a separate bowl and chill in the freezer for 2 to 3 minutes.
  3. Pour the chilled liquids into the dry mixture and whisk gently until just combined, stopping when no streaks of flour remain.
  4. Let the batter rest at room temperature for 3 to 4 minutes to activate the baking powder and thicken slightly.
  5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) using a candy/deep-fry thermometer.
  6. Pat fish fillets dry with paper towels and season lightly with salt and white pepper.
  7. Dip each fillet into the batter, coating all sides evenly, and allow excess batter to drip off.
  8. Fry the coated fillets in batches at 350°F for 4 to 5 minutes until deep golden brown and crispy.
  9. Remove the fish with tongs or a slotted spoon and drain on paper towels or a wire rack.
  10. Serve immediately while hot and crispy for best texture.

Notes

Serve immediately with your favorite sides to maintain crispiness.