Homemade Long John Silver's Fish Batter
Light, shatteringly crisp fish batter inspired by the classic favorite. Mix, dip, and fry for golden restaurant-style fillets at home.
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Servings:
Ingredients
Main Ingredients
- 48 fl oz neutral oil for frying enough for deep-frying
- 1.5 lb cod or pollock fillets, cut into strips
- 1.5 cup ice-cold club soda keep very cold
- 1.25 cup all-purpose flour
- 0.5 cup cornstarch
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1.25 tsp kosher salt
- 1 tsp granulated sugar
- 0.75 tsp paprika
- 0.75 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp ground white pepper
Instructions
Preparation Steps
- Chill the club soda. Set a wire rack over a sheet pan. Pat fish dry and cut into 1-inch-wide strips.
- Heat oil in a deep, heavy pot to 350°F over medium-high heat.
- Whisk flour, cornstarch, baking powder, baking soda, salt, sugar, paprika, onion powder, garlic powder, and white pepper in a large bowl.
- Pour in the cold club soda and stir just until a smooth, thin batter forms. Do not overmix.
- Dip a few fish pieces into the batter, letting the excess drip back into the bowl.
- Fry in batches for 3–4 minutes, turning as needed, until deep golden and crisp and fish flakes easily.
- Drain on the rack and lightly salt. Repeat with remaining fish. Serve hot.
Notes
Variation: Swap 2–3 tbsp of the flour for rice flour for even lighter crunch. For extra flavor, add a pinch of Old Bay or a dash of hot sauce to the batter. To re-crisp leftovers, bake at 400°F for 8–10 minutes on a rack.
This recipe is an original creation inspired by classic Homemade Long John Silver's Fish Batter flavors. All ingredient ratios and instructions are independently developed.