I bet you have always wanted to make Long John Silvers fish recipe, now you can with this copycat recipe. You can recreate this crispy fish batter at home.
Do you love this crispy batter-dipped fish? Crispy on the outside, with the fish cooked perfectly on the inside, it is hard to resist this fish. Growing up this was a favorite restaurant of mine. I remember the day when the Long John Silver’s first opened in Pueblo, Colorado. My family got in the car, and we were soon munching on this fish.
This batter is very close to the Fish and Chips that are served overseas. What makes this recipe unique, is that the fish is crispy, but it isn’t done with a beer batter. Club soda is the key ingredient that makes this batter extra special. The batter has both baking soda and baking powder in it, and when combined with the club soda, it gives the batter a special lift you will love.
When you make this recipe at home, you can use any fish that you like. Long John Silver’s uses Wild-caught Alaskan Cod. I have made my recipe with cod I purchased at Costco. I think this would work well with catfish or even tilapia, or any other white fish you may have. You may even want to check out my Long John Silvers Chicken Plank recipe.
For frying, I used vegetable oil. I used my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver
. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil. I think peanut oil would also work well, but it is more expensive.
I do have some tips on technique. Make sure your fish pieces are no more than 3 ounces when the fish is heavier it will immediately sink in the oil, and the batter may wrap itself around the heating elements of your fryer. If you are simply using a pot to heat your oil in, this may not be an issue. I like to raise and lower the battered fish pieces a few times when I lower them into the oil, this way the batter can cook just a little, and the expansion of the batter is less troublesome. It isn’t difficult to do at all, but this batter does expand while cooking, it is one of the characteristics that make this batter so unique.
I hope you enjoy one of my childhood favorites. You could use this same batter to dip chicken tenders, shrimp, and even onion rings. You may want to serve this recipe with some tartar sauce.
Love Long John Silver’s Battered Fish? Try these great recipes
Long John Silvers Chicken Planks
Fish and Chips in Beer Batter
Captain Ds Batter Dipped Fish
Long John Silvers Fish Batter Copycat Recipe
Ingredients
- 2 pounds cod sliced into 3 ounce pieces (you can use other types of fish)
- 2 cups flour
- 1/4 cup corn starch
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 16 ounces club soda
- Oil for frying
Instructions
- If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir. Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.
Recipe Tips for the Cook
Can't Miss Cooking Tips
- To keep the batter from sticking to the bottom of the basket, gently lower fish and hold it for a few seconds to allow it to form up a crust before dropping it into the basket.
- You can swap the club soda for beer for a great flavor.
- Have a little batter leftover? Slice up some onion rings, and make onion rings.
Stacey Zembik says
Tasted great but the batter was extremely runny and very watery, not thick like I expected. I followed the recipe to the letter. I liked it but was expecting something different. My oil was hot, my fish was cod, I dredged it in a bit of flour Before batter, My spices fresh, cornstarch, powder, soda, all new, not expired… too much club soda? I didn’t use it all either. There might have been a couple oz I didn’t put in. Don’t know where I failed… I even went back a few days later to re read the Ingredients and instructions. Nope, at a loss.
Stephanie says
I am sorry this happened to you, for most folks the results are outstanding.
Tosha says
We enjoyed this recipe 🤗🤗
richard l walker says
your missing something. instead of club soda, its ginger ale room temp
Stephanie says
That may be a great alternative way to make the fish, did you used to work for Long John Silvers?
Dave Leary says
Also on the missing list is the initial flour dredge so the the batter will adhere to the fish.
Keli says
Cod is not what long John silver’s used. It’s Pollock. Just saying. I have wild caught Pollock in my freezer so I plan to try this recipe this week, I will let you know how it goes.
Stephanie says
I believe this is what they used when they came out 30+ years ago. It’s not what they use now. I’ll go back in and correct my text.
Dave Leary says
I agree with Keli. There’s no way LJS would not use the cheap McDonald’s(and everybody else in the fast food industry) Pollock. Cod would be a much better alternative, Haddock and Flounder even better! This is a great all purpose deep fry batter recipe. Thanks.
Stephanie says
I think the price of LSJ fish pretty much confirms it is not Cod or anything expensive. I buy cod for 9 – 12 dollars a pound.
Nancy Mikes says
Best batter recipe I have found. I didn’t have club soda so I used beer and it came out really great, plan to try this batter to make onion rings next time. So pleased to finally find a batter that actually sticks to the fish. Thank you for a great recipe.
Dave Leary says
I use either Bass Ale or George Killian’s Irish Red as they have a more full bodied flavor. American beer is too ‘thin’ tasting for a good fish batter.
Kaye says
I noted your comment that this batter would not work in air fryer. Do you have one that will give same results that will work in air fryer? LJS is my absolute favorite fried fish but sadly most have closed within driving distance….
Stephanie says
I don’t have anything to offer to make it like LSJ in an air fryer. I have failed attempts.
Boey says
Hi, may I know the reason why my fish turned out soggy and not crispy? 🙁
Stephanie says
A couple of things could have happened here:
The temperature of the oil dropped too low when the fish was added – try frying fewer pieces of fish at once
The fish was not cooked long enough – try cooking the first for a little longer
Jeffrey Bendickson says
I made this last night, and it tasted close to the original LJS fish although for me this recipe is less salty than the original restaurant fish. I have always loved Long John Silver’s fish and chicken, but don’t eat there as often since the prices have doubled. I am going to try this again sometime, but will cut out a half cup of flour and add extra salt. I had a lot of batter left over, and I cooked 2 lbs of cod. Thanks again for the recipe!
Sandy says
This recipe was wonderful! My fish tasted delicious with a light crispy batter. I can’t say enough about how good it was. Thanks.
Donald S Mabry says
Could I pan fry this? Don’t have an oil fryer
Stephanie says
Yes you can.
Diana says
I used this with catfish and it was great.
Stephanie says
Thank you for your comment.
Sandy says
HOW DO WE GET THE CRISPY’S
THAT WE GOT WITH THE FISH
Stephanie says
Simply put a little of the batter into the hot oil and fry those off. It’s easy to do!
Mike says
If I were to make this just for myself, could I just use an inch of oil in a cast iron and turn the fish after a couple of minutes. I don’t want to use 8 cups of oil for 2-3 pieces of fish
Esther says
Can you bake these?
Stephanie says
I don’t think so, I think the batter would slide off before the fish baked.
Patrick McMasters says
Was spot on ! U doubled batter recipe, fried fish, chicken, onion rings, zucchini, and mushrooms. All turned out great!
Thankyou.
Do you do requests? I am trying to replicate my hometown pizza.
Di Carlos Original Pizza has been around a long time. I feel it was the beginning of Ohio Valley style pizza. Baked at over 500 ‘, the sauce I’ve come close to getting it right. The crust (dough) is another story.
The first Di Carlos Pizza was in Steubenville, Ohio. There are many knockoffs or copy cats out there all are good, just slightly different. Can you help?
S.M. James says
Have you tried this with shrimp? I wonder if you’d be able to taste the shrimp. The batter is a thicker batter & I’m thinking it’ll overpower the shrimp?
Stephanie says
I think it will be fine.
Lljones says
Shrimp works very well with this batter and the taste is delicious
Steven M Bohne says
What would I have to do to cook this in an air fryer? Thanks!
Stephanie says
You would have to change the batter. This wet of a batter is likely to slide off before the fish gets cooked. You could batter fish with Panko bread crumbs, but that is a different batter.
William Pratt says
Thanks so much for your time and help. we will try. thanks
Frank says
Five stars from our house!
linda r says
I dont have club soda or beer what else could i use
Stephanie says
If you use water, I don’t think the batter will perform quite the same way, it should work, but the results will be different though using a beverage that is carbonated.
Val says
I worked at LJS for 2 years. To the best of my knowledge there is no sugar in the batter. The batter comes in a premixed dry pack. I’ve made yours with and without the sugar and it’s perfect either way. We used room temperature filtered water. I know there is baking soda and powder in the dry premix so using soda water isn’t necessary, but didn’t hurt anything either. Your recipe tastes EXACTLY like the authentic original with or without sugar and sodawater. To those who ask about other foods – yes, go ahead. This batter is the same one used for all the fish, chicken, and shrimp at LJS and everything is cooked in vegetable oil. This batter works well for most vegetables. Mushrooms and onions are my favorites for this leftover batter. While it isn’t the same as a nice thin tempura – Zucchini, squash, eggplant, and asparagus also taste great with this batter too. Side note – YOU MUST USE MALT VINEGAR or it’s not real fish&chips.
Stephanie says
I totally agree with you about the malt vinegar! I am glad you enjoyed the recipe.