Long John Silver’s batter isn’t just a recipe—it’s a crisp, golden passport to deep-fried perfection. Inspired by classic fish fry techniques and a whisper of Southern charm, this batter locks in moisture while delivering an impossibly light crunch.
Pair it with a Vegas Bomb Shot for a bold contrast or a Vodka Margarita to cut through the richness, and you’ve got a meal that feels straight out of a coastal tavern. Similar to tempura’s delicate crispness but with a heartier, Southern backbone, it clings beautifully to fish, shrimp, or even onion rings.
Whether you’re chasing nostalgia or craving something new, this batter delivers. It transforms everyday seafood into something restaurant-worthy, without the hassle of complicated techniques. Best of all, it’s endlessly adaptable.
Why You’ll Be Hooked?
- Crisp Without the Grease – The airy texture reminds me of the best fish fries I’ve had on road trips down South, where the batter is impossibly crisp without feeling heavy. If you love a light crunch, this one’s for you.
- Pairs perfectly with Drinks – Whether you’re sipping a smooth Vegas Bomb or a tart Vodka Margarita, this batter complements bold, boozy flavors like a pro. It’s the ultimate bar-food upgrade.
- A Global Twist on a Classic – Inspired by tempura’s lift and Southern fry technique, this batter brings the best of both worlds. The result? A delicate, shattering crunch with just enough chew to satisfy.
- Easy to Make, Hard to Forget – No fancy ingredients or complicated steps—just mix, dip, fry, and enjoy. I’ve made it for weeknight dinners, summer cookouts, and even game nights, and it never disappoints.
- Perfect Every Time – The club soda trick ensures a light, golden crust, no matter what you’re frying. And trust me, once you taste it, you’ll want to fry everything in sight.
Long John Silver’s Batter Recipe
This Long John Silver’s batter recipe creates a light, crispy coating that gives fish or chicken that signature golden crunch. Made with simple pantry staples, the batter delivers a perfectly textured, flavorful bite every time, making your homemade seafood or chicken taste just like the restaurant favorite.
Equipment
- Mixing bowl
- Whisk
- Sifter
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup flour
Instructions
Step 1: Sift the dry ingredients into a bowl to remove any lumps and ensure even mixing.
Step 2: Gradually add water while stirring and whisking until a smooth, lump-free batter forms.
Step 3: Dip fish or chicken filets into the batter, coating them entirely to create an even layer.
Step 4: Heat oil to 350°F and carefully lower the coated pieces into the hot oil, ensuring they don’t overcrowd the fryer.
Step 5: Fry until the exterior turns a rich golden brown and the protein is cooked through.
Step 6: Remove from the oil using tongs and transfer to a paper towel-lined plate to drain excess oil before serving hot.
Step 7: Serve hot and enjoy.
Long John Silvers Batter Recipe
Equipment
- Mixing bowl
- Whisk
- Sifter
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
Ingredients
- 2 tbsp cornstarch
- ¾ cup water
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup flour
Instructions
- Sift the dry ingredients into a bowl to remove any lumps and ensure even mixing.
- Gradually add water while stirring, whisking until a smooth, lump-free batter forms.
- Dip fish or chicken filets into the batter, coating them entirely to create an even layer.
- Heat oil to 350°F and carefully lower the coated pieces into the hot oil, ensuring they don’t overcrowd the fryer.
- Fry until the exterior turns a rich golden brown and the protein is cooked through.
- Remove from the oil using tongs and transfer to a paper towel-lined plate to drain excess oil before serving hot.
- Serve hot and enjoy.
Notes
- you can let the batter rest for 10 minutes before using.
- Chilling the batter for 15 minutes enhances texture and adhesion.
- Using ice-cold water helps create a light, airy coating.
- Fry in small batches to maintain oil temperature and prevent sogginess.
| Nutrition | Value |
| Calories | 100.7kcal |
| Carbohydrates | 21.6g |
| Fibre | 0.7g |
| Fat | 0.2g |
| Protein | 2.4g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add ½ teaspoon of cayenne pepper or hot paprika for a fiery twist.
- Garlic & Herb – Mix in 1 teaspoon of garlic powder and dried oregano for extra flavor.
- Beer Batter – Replace water with cold beer to create a lighter, crispier texture.
- Tempura-Style – Use sparkling water instead of regular water for an airy, delicate crunch.
- Gluten-Free – Substitute all-purpose flour with a gluten-free blend for a GF-friendly version.
