Long John Silvers Batter Recipe

There’s a certain kind of quiet that settles in the kitchen right before you start frying something. The oil warms gently, the batter comes together slowly, and the whole moment feels a bit nostalgic.

I remember standing by the counter one evening, whisking together a simple mix of flour and water, watching it turn into a smooth batter with hardly any effort. It reminded me of the kind of fried fish you get from old-fashioned places, crispy outside, tender inside, nothing complicated, just honest comfort.

Long John–style fish has that familiar charm. The batter is light, crisp, and golden, and the whole process feels easy once you get into the rhythm: dip, shake, fry, and listen to that soft crackle as the edges turn crisp.

It’s the kind of recipe that brings a small sense of satisfaction, the kind that makes the kitchen smell warm and inviting without asking for much in return.

Why I Love This Recipe (And You Will Too)

• A Classic Crisp: The batter fries into a thin, airy coating that stays light but crunchy.
• Minimal Ingredients: Simple pantry staples come together into something surprisingly satisfying.
• Quick to Make: Mix the batter, dip the fish, fry—it all happens in a calm, easy flow.
• A Throwback Flavor: Reminds you of old-school fish shops without needing any fancy tools.
• A Versatile Dish: Great with fries, salad, rice, or tucked into a sandwich.

What You’ll Need

• Flour — ¾ cup: Forms the base of the batter.
• Cornstarch — 2 tbsp: Adds that signature light, crisp texture.
• Water — ¾ cup: Helps create a smooth, pourable batter.
• Baking Powder — ¼ tsp: Gives the coating a gentle lift.
• Baking Soda — ¼ tsp: Makes the batter airy and light.
• Salt — ¼ tsp: Simple seasoning that brightens everything.
• Fish Fillets: Any white fish works—use whatever you have.

Easy Substitution Ideas

• Sparkling Water Instead of Still: Adds extra crispiness.
• Rice Flour for Part of the Flour: Makes the coating even lighter.
• Garlic Powder in the Batter: Mild flavor boost.
• Paprika or Cayenne: For color or a little heat.
• Club Soda Instead of Water: Classic fryer trick for a delicate batter.
• Gluten-Free Flour: Works well for a GF version.

Small Kitchen Notes That Make a Difference

• Dry Fish = Crisp Coating: Moisture keeps batter from sticking.
• Don’t Overmix: Light whisking gives a better, crispier fry.
• Oil Temp Matters: Medium heat prevents soggy or burnt coating.
• Fry in Batches: Crowding the pan lowers oil temperature.
• Resting the Batter Helps: Gives the baking soda time to activate.

Ways to Serve This Crispy Fish

• With Homemade Fries: Classic pairing.
• With Lemon and Tartar Sauce: Bright and simple.
• Over Rice: Light and easy meal.
• With a Fresh Salad: Balances the richness of the fry.
• In Fish Tacos: Shredded cabbage, lime, and sauce—perfect.
• In a Sandwich: Soft bread + crisp fish = unbeatable.
• With Steamed Veggies: A gentler option.
• Alongside Coleslaw: Crunchy and refreshing.
• With Dipping Sauces: Garlic mayo, spicy mayo, ranch.
• As a Snack: Freshly fried pieces shared among friends.

What to Avoid

• Soaking-Wet Fish: Batter slips right off.
• Very Hot Oil: Burns the outside before the fish cooks.
• Cold Batter: Stick to room temperature for best texture.
• Crowding the Pan: Leads to soggy coating.
• Overmixing the Batter: Makes it dense.
• Very Thick Batter: Keep it light for crispiness.
• Reusing Old Oil: Affects flavor and browning.

There’s something satisfying about making crispy fried fish at home, just a few ingredients, a warm pan, and that golden coating that crackles when you bite into it. It’s simple, comforting, and surprisingly relaxing to cook.

This long John–style fish has a way of bringing a little warmth to the table, no matter the day. I hope it gives you that same easy comfort whenever you make it.