I’ll never forget my first taste of Long John Silver’s fish as a child in Pueblo, Colorado. The whole family piled into the car when the restaurant opened in town, eager to try this unique fast-food offering. One bite of that perfectly crispy fish—crunchy on the outside yet moist and flaky inside—and I was hooked for life.
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For years, I tried to recreate that distinctive batter at home, experimenting with various ingredients and techniques. The breakthrough came when I discovered the secret wasn’t beer (as in traditional fish and chips) but club soda that creates that signature light, crispy texture. This recipe is the culmination of years of delicious research, bringing that beloved fast-food experience right into your kitchen.
Why This Copycat Recipe Works Better Than The Rest
Its uniquely light, crispy batter with distinctive seasoning sets Long John Silver’s fish apart from typical fish and chips. While many copycat recipes miss the mark by using beer or too much flour, this version captures the authentic taste and texture by incorporating the crucial ingredients: club soda for lightness and the perfect blend of seasonings, including onion salt and paprika.
The beauty of this recipe is its foolproof technique. The carbonation in the club soda, combined with baking powder and baking soda, creates tiny air bubbles that expand when they hit the hot oil, resulting in that characteristically airy, crispy coating that made Long John Silver’s famous. Whether you’re recreating a nostalgic favorite or trying it for the first time, this batter delivers restaurant-quality results with simple ingredients and straightforward preparation.
Why this is the copycat Long John Silver’s batter recipe you must try
This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe.
Ingredients
To make the batter, you’ll need:
- All-purpose flour – Forms the base of the batter, providing structure while still remaining light when fried
- Cornstarch – Creates an extra crispy texture by preventing gluten formation and absorbing less oil than flour alone
- Sugar – Adds a subtle sweetness and helps the batter achieve that signature golden-brown color
- Salt – Enhances all the flavors in the batter and seasons the fish
- Baking powder – A crucial leavening agent that creates air bubbles for a light, airy texture
- Baking soda – Works with the carbonation in club soda to create an even lighter, crispier coating
- Onion salt – Provides a savory depth of flavor characteristic of Long John Silver’s seasoning
- Paprika – Adds a subtle color and mild, sweet pepper flavor
- Ground black pepper – Introduces a gentle spice that balances the other flavors
- Club soda – The secret ingredient that makes the batter exceptionally light and crispy through carbonation
- White fish fillets – The star protein that becomes transformed by the batter; cod and pollock are authentic choices
The chain uses both cod and pollack based on availability. But any firm and relatively mild-tasting white fish will do. See the section below on choosing the best fish and more information.
For frying, I use vegetable oil or canola oil. I think peanut oil would also work well, but it is more expensive.
How to make this Long John Silvers fish recipe
- Cut the fish into serving pieces no heavier than 3 ounces.
- Heat the oil in a heavy-bottom pot, Dutch oven, or deep-fryer to 350°F. It is critical that the oil is at the right temperature, so use a thermometer.
- Place paper towels on a baking tray and put a wire rack on top.
- Stir or whisk together all the batter’s dry ingredients in a large mixing bowl. Immediately before you are ready to fry your fish fillets, add the club soda slowly while continuing to stir.
- Coat the fish in the batter. Let the excess batter drip off the fish.
- Carefully drop the battered fish into the oil. Cook in batches to prevent lowering the oil’s temperature.
- Fry the fish for two to three minutes until golden brown. Turn the fish halfway through the cooking time, if necessary.
- Remove the fish using a spider or fryer basket and place the pieces on the wire rack to drain.
- Let the oil come up to temperature and repeat as necessary.
- Serve immediately.
Recipe tips
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 use a pot to heat your oil in, this may not be an issue.
When I lower the battered fish pieces into the oil, I like to raise and lower them a few times. This way, the batter can cook just a little, and the expansion of the batter is less troublesome. It isn’t challenging to do at all, but this batter does expand while cooking. It is one of the characteristics that makes fish batter so unique.
I use 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
Other ways to use the batter
Beyond Fish: Creative Uses for This Batter
- This versatile batter is perfect for more than just fish. Try it with:
- Battered Cheese: Firm cheeses like halloumi can be battered and fried for a decadent appetizer
- Seafood Variations: Shrimp, scallops, or calamari rings
- Chicken Tenders: Create a crispy chicken strip reminiscent of Long John Silver’s chicken planks
- Vegetables: Onion rings, mushrooms, zucchini sticks, or cauliflower florets
- Hush Puppies: Add minced onion and corn to the batter and drop by spoonfuls into hot oil
Long John Silvers Fish Batter Copycat Recipe
Ingredients
- 8 cups vegetable oil for frying
- 2 cups flour
- 1/4 cup cornstarch
- 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
- 2 pounds cod or other white fish sliced into 3-ounce pieces
Instructions
- Heat about 8 cups of vegetable oil to 350°F in a deep fryer or heavy pot.
- To make the batter, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper in a mixing bowl. Stir to combine.
- Add the club soda to the dry ingredients and continue to stir as the batter foams.
- Coat the fish pieces with the batter and drop them into the hot oil.
- Fry for 2 to 3 minutes until the batter is golden and the fish pieces begin to float to the top of the oil.
- Drain the fish on a wire rack.
Video
Notes
Pro cooking tips for perfect Long John Silver’s style of fish
- Temperature Control is Critical: Maintain oil at exactly 350°F. Too hot, and the batter will burn before the fish cooks; too cool, and the fish will absorb oil, becoming greasy.
- The “Dip and Lift” Technique: When placing battered fish in hot oil, dip it and lift it back out slightly a few times in quick succession. This allows the outer layer of the batter to set slightly, preventing the batter from sliding off or expanding too dramatically.
- Carbonation Timing: Add the club soda only when you’re ready to fry. The carbonation creates a light texture, and it diminishes quickly once it is opened and mixed into the batter.
Nutrition
Different Types of Fish You Can Use
You can use any fish you like when you make this recipe at home. Long John Silver uses Wild-caught Alaskan Cod. I have made my recipe with cod I purchased at Costco.
This would work well with catfish, tilapia, barramundi, haddock, hake, halibut, snapper, or any other white fish you may have. One good alternative is Swai fish, an inexpensive, firm white fish that is mild and tastes slightly sweet.
Different ways you could use the fried fish
This recipe is also great for preparing fish for tacos and sandwiches. You can experiment with the seasoning to create other flavor profiles.
What to serve with Long John Silver’s Fish
French fries, hush puppies, and onion rings are traditional, but there isn’t any reason why you shouldn’t get more creative. Try fried green tomatoes, fried pickles, coleslaw, or cornbread.
Malt vinegar, tartar sauce, and a squeeze of lemon are popular condiments with fried fish.
How to store the leftovers
Leftovers will stay fresh for two days in the fridge and up to three months in the freezer.
To store fried fish in the fridge:
- Let the fried fish cool.
- Wrap the fish in individual pieces in a paper towel and put them in an airtight container.
To store fried fish in the freezer:
- Let the fish come down to room temperature.
- Lay out the fish on a baking tray.
- Put the fish in the freezer until frozen, about two to three hours.
- Transfer the frozen fish to freezer bags.
The best way to reheat Long John Silver’s Fish
To reheat thawed fried fish in the air fryer:
- Preheat the air fryer to 350°F.
- Cook for four to five minutes, or until hot.
To reheat thawed fried fish in the oven:
- Preheat the oven to 350°F.
- Place the thawed fish on a wire rack over a baking tray.
- Bake for 10 to 12 minutes, or until hot.
I hope you enjoy one of my childhood favorites. This batter is suitable for dipping chicken tenders, shrimp, and onion rings.
Love fish? Try these great recipes!
- Air Fryer Salmon
- Baked White Fish
- Batter Fried Shrimp
- Beer Battered Fish and Chips
- Captain D’s Fish
- Maryland Crab Cakes
- Pan Fried Salmon
- Panda Express Shrimp
- Poached Fish
- Salmon Patties
Popular Fried Main Dish Recipes
Check out my easy seafood recipes and the best fast food recipes here on CopyKat!
Bringing Fast Food Nostalgia Home
This copycat of Long John Silver’s fish recipe captures the nostalgic flavor of a beloved fast-food classic while giving you the satisfaction of creating it yourself. The secret combination of club soda, baking powder, and baking soda creates that signature crispy coating that made the restaurant famous, while allowing you to control the quality of ingredients. Whether you’re reliving childhood memories or introducing a new generation to this distinctive style of fried fish, this recipe delivers restaurant-quality results in your own kitchen. Perfect the technique once, and you’ll have a versatile batter that works for countless crispy fried creations beyond just fish.
did you use all 16oz of club soda in mix, could get batter to texture i wanted nor stick to cod,what did i do wrong.Thanks,Bo
You may want to pat the fish down with a paper towel to make sure the batter sticks. Was the batter too thick for you?
This batter came out perfectly. I used it for a cooking class and everyone loved it.
I haven’t cleaned up my kitchen yet from making this LJS fish but wanted to stop and write a review. I did not add the salt bc of medical reasons.It was wonderful! I wish I could have ate more of it! The fish was delicious. Crispy on the outside and moist on the inside. Thank you so much for sharing this recipe. This southern gal will not go back to cornmeal fish coatings again! I wish I could give it more stars. Delicious.
KFC extra crispy chicken is first brined and then coated in plain flour, dipped in saltwater type wash and floured again…original recipe is not brined but coated with seasoned flour after being dipped in milk and egg wash, only once. Used to work there and fried literally thousands of chickens.
can i get this recipe kfc brined
Still looking for that elusive LJS taste, especially with many locations closing these days…many recipes can replicate the batter look and crunch, but fall short on the taste aspect. Was wondering if garlic salt or powder is the missing taste? I always dust my fish fillets in flour before dipping them in the batter, makes it stick better and not fall off while frying.
I tried the long John silvers recipe first time ive Been able to get my coating to stick. But the batter was very bland. Really spoiled the dinner
I appreciate the comment. The LSJ batter that I have tried hasn’t been what I would call super flavorful, for me, the predominant flavor I get is salt. I am sorry your dinner was spoiled.
Every place I’ve looked says LJS uses cod, but whenever I’ve had cod fish & chips at “fancy” restaurants, the fish part has a very unpleasant taste. Are there different types of cod? Or does LJS use a different fish for its ordinary fried fish, and people are only talking about the special menu offerings that specifically mention cod? I avoid cod when eating out, but I love LJS, so it’s a bit of a mystery for me.
I do believe they initially used cod. Nowadays COD is pretty expensive, I believe they use polock now, unless they state what type of fish they are using.
Back in the 80’s LJS used COD almost exclusively except for their fish shadwiches which used Pollack (very close Pollack is a bit darker with a bit stronger taste. If Pollack cam in instead of COD we would still use the Pollack in place of COD. One secret is to NEVER let the oil temp drop below 350F or you will get greasy fish. On very busy nights (like Fridays) we would boost the oil temp to about 370 or so. Max load of fish was about 3 pounds in a vat with 60 pounds of veg. oil
Thanks for your info! I thought they used cod a long time ago. I remember this place back in the 80s. The fish was so good back then.
“Everywhere you look” is an ambiguous statement. Did you look at Long John’s? Long John’s does serve cod as a dish, but their main fried fish is Alaskan Pollack. https://www.ljsilvers.com/menu/alaska-pollock-meals/
It is but back in the 70s and forward when the chain started, it used cod. I worked there and my husband was a manager. Cod got very expensive.
My husband thought it was great. I found it VERY greasy, I had the fat hot enough and drained the cooked fish, I’m still draining the couple of left over pieces, 2 hrs later….
Wow, two hours of draining grease from fish is pretty wild. I know you said your grease was at the correct temperature. Your experience is definitely not the norm. I am sorry the fried fish wasn’t to your liking.
I used gluten free flour from WalMart last time I made it with fish. I loved it, and the onion rings were awesome. This time, I used small, cut up turkey because hubby can’t/won’t eat chicken. Even my teen said they, “taste exactly like chicken mcnuggets.” That’s a compliment, lol. I use regular onion powder and cut the salt in half for hypertension reasons. I increased the paprika because I used the cheap stuff. Thank you for creating these recipes. This way, we know what is going into our food and I can adjust our treats to be a little lower sodium and meet special dietary needs.
I am so glad you could make this recipe work for you and your family.
This batter had the same consistency as Long John Silvers but it tasted a little bland. Next time I think I’ll try using seasoned salt instead of regular salt.
LJS’s distinctive flavor comes from the proportions of pepper and paprika. There are different types of paprika that vary quite a bit in spiciness. Try adding more of each next time if you don’t mind risking a little “heat” in the batter.
Can tempura batter be used?
I think you could, but the batter for Long John Silver’s is thicker, it has more body than a tempura batter.
Would this work in an air fryer?
It would not work at all. The batter would drip off before it cooked.
I am diabetic so I made this recipe with chickpea flour
It was delicious
I am glad that worked out for you.
I’ve tried other recipes but I didn’t like this one at all. I live in a high altitude and I ended up adding another half cup of corn starch for it to work.
I am sorry this recipe did not work for you. I live near sea level and I am unable to test recipes for high altitude.
Perfect batter. Worked for fish and pickles. I substituted beer for the club soda and it was the best batter I’ve had!
I am glad you liked it.
This was a great recipe and goes amazing with Alligator meat however instead of 1/2 teaspoon of salt,i found a whole teaspoon gives it better flavor.Otherwise its bland.Thank you though.It was great otherwise and the club soda makes a difference
i worked at longjohn silvers as a teenager i was a cook the batter came dry in 5lb bags and you just add water
Mine turned out so delicious!! Thank you so much 😋😜💖
Batter turned out fine, but something tasted missing. More paprika? More sugar? It was very bland to the taste.
If you are asking me, I think it could use a bit more salt.
Is the fish from Long John Silvers and chicken from KFC soaked in a brine before it’s cooked?
I don’t think the fish it placed in brine, I am not sure about the KFC chicken.
APRIL 2, 2020, I ONLY HAD TILAPIA BECAUSE OF THIS CORONA VIRUS, BUT ITS A WHITE MILD FISH AND IT TURNED OUT PERFECT.
Our family loved this! My 7 year old ate two huge pieces. I used tilapia and the batter was thick, not runny at all. Thank you so much, this one is going in our rotation!