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Crispy Homemade Long John Silver's Batter

This batter recipe creates a perfectly crunchy and delicious coating for fried fish, reminiscent of the classic Long John Silver's dish. Enjoy it with family and friends for a delightful meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1.5 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 1.25 cups ice-cold club soda or ice-cold water
For the Fish
  • 1.5 pounds white fish fillets (cod, pollock, haddock, or tilapia)
  • 1/2 cup all-purpose flour for dredging
  • 1/2 teaspoon salt for dredging
  • 1/4 teaspoon black pepper for dredging
  • Neutral frying oil (canola, vegetable, or peanut)

Method
 

Prepare the Batter
  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, onion powder, garlic powder, paprika, and sugar until well mixed.
Add Liquid
  1. Slowly pour in the ice-cold club soda, whisking gently until just combined. Avoid over-mixing, as this can toughen the batter. Let the batter rest for 5 minutes to enhance the texture.
Heat the Oil
  1. In a heavy-bottomed cast iron skillet, heat 2 to 3 inches of oil to between 350°F and 365°F. Use a thermometer to keep vigilant over the temperature for perfect frying.
Prep the Fish
  1. Pat the white fish fillets dry and, in a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each piece of fish in the flour mixture, ensuring to shake off any excess.
Fry the Fish
  1. Dip each piece of fish into the batter, allowing any excess to drip off, and carefully lower it into the hot oil. Fry in batches for 3 to 5 minutes until the batter is golden and crispy.
Drain and Keep Warm
  1. Once cooked, drain fried fish on a wire rack or paper towels. To maintain crispiness, keep them warm in the oven set to low heat while you fry the remaining batches.

Notes

Serve your crispy fried fish hot and fresh, garnished with lemon wedges and a sprinkle of fresh parsley. Pair with a cold craft beer or a zesty homemade tartar sauce for the ultimate experience.