Long John Silver’s Batter
Long John Silver’s batter is famous for its light, airy, and outrageously crispy texture. Unlike a standard breadcrumb or cornmeal coating, this batter is tempura-style: puffy and craggy, with a golden hue that clings to fish, chicken, or even vegetables. The secret? A simple, flour-based wet batter that uses baking powder and cold water for its signature crisp.
Perfect for frying at home, this copycat version captures that beloved fast-food crunch—whether you’re coating flaky white fish, juicy chicken tenders, or even onion rings.
Prep Time: 5 minutes
Rest Time (Optional): 10 minutes
Frying Time: 3–5 minutes per batch
Total Time: ~20–25 minutes
Ingredients:
- three quarters of a cup of flour and two tablespoons of cornstarch
- One-fourth teaspoon baking soda
- One-fourth teaspoon baking soda
- Half a teaspoon of salt
- One-fourth cup of water
Directions:
Make the Batter
In a bowl, whisk together flour, cornstarch, baking powder, baking soda, sugar, salt, onion powder, and paprika.
Gradually whisk in cold water until the batter is smooth and about the consistency of pancake batter—thick enough to coat but not gloppy.
Let sit for 5–10 minutes (optional but helps hydrate the flour and relax the gluten for a better fry).
Heat Oil
Heat about 2 inches of oil in a deep pot or fryer to 350–365°F (175–185°C). Use a thermometer for best results.
Dip and Fry
Pat your fish or chicken dry with paper towels.
Dip each piece into the batter, letting excess drip off slightly.
Carefully lower into hot oil and fry until golden and crispy, about 3–4 minutes per side (depending on thickness).
Remove with tongs or a slotted spoon and drain on a wire rack or paper towels.
Tips & Tricks
Cold water = crispiness! Always use ice-cold water or club soda. Warm water makes the batter absorb more oil.
No overmixing! Light mixing keeps the batter airy.
Don’t overcrowd the pan—fry in small batches to keep oil temperature steady.
Rest the batter for a few minutes to improve the texture.
Double-dip? If you want extra crunch, dip your fish twice, letting the first coating set slightly before a second dip.
Crisp-up trick: Place cooked items in a 250°F (120°C) oven to keep them warm and crisp while frying other batches.