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, especially when you’re frying enough to feed a few people without much effort.

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.

And what I love most is how easy it is to turn this simple fried fish into a full meal, something as quick as a Spicy Shrimp & Vegetable Rice Bowl on the side adds freshness and heat, while a chilled Honey Deuce brings the perfect cool contrast to the warm, crispy fish.

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.

Behind the Recipe

This batter reminds me of classic fish counters where the coating is thin, crisp, and never heavy.
It’s about letting the batter do its job without weighing down the fish. Over time, I’ve come to appreciate how dependable it is. Simple steps, consistent results, and that familiar crunch every time.

Recipe Origin or Trivia

Long John Silver–style batter is known for being light and airy rather than thick. The use of cornstarch and leavening agents helps create that signature crisp texture.

This style became popular because it fries quickly and evenly. It’s a practical approach to fried fish that’s stood the test of time.

Why I Love This Recipe (And You Will Too)

• Light, crispy coating without heaviness
• Uses simple pantry ingredients
• Fries quickly and evenly
• Familiar, classic flavor
• Works with many types of fish

Chef’s Pro Tips for Perfect Results

• Keep the batter smooth and lump-free
• Let excess batter drip off before frying
• Maintain steady oil temperature
• Fry in batches to keep the coating crisp

Kitchen Tools You’ll Need

1. Mixing bowl
2. Whisk
3. Sifter
4. Deep fryer or heavy-bottomed pot
5. Tongs
6. Paper towels

Ingredients in This Recipe

1. Fish fillets (2 pounds): Any mild white fish works well
2. All-purpose flour (¾ cup): Forms the base of the batter
3. Cornstarch (2 tbsp): Adds lightness and crisp texture
4. Water (¾ cup): Creates a smooth, pourable batter
5. Baking powder (¼ tsp): Gives gentle lift
6. Baking soda (¼ tsp): Helps create an airy coating
7. Salt (¼ tsp): Balances and enhances flavor

Ingredient Substitutions

• Sparkling water instead of still water for extra crispiness
• Rice flour replacing part of the flour for lighter texture
• Club soda instead of water
• Gluten-free flour blend for a GF version

Ingredient Spotlight

Cornstarch
Cornstarch is key to achieving a light, crisp exterior without making the batter dense.

Baking Powder and Baking Soda
Together, they help the batter puff slightly as it fries, creating an airy crunch.

Instructions for Making This Recipe

1. Sift the flour, cornstarch, baking powder, baking soda, and salt into a mixing bowl.
2. Gradually add the water while whisking until a smooth batter forms.
3. Dip the fish fillets into the batter, coating them evenly.
4. Heat oil to 350°F (175°C).
5. Carefully lower the battered fish into the hot oil without overcrowding.
6. Fry until golden brown and the fish is cooked through.
7. Remove with tongs and drain on paper towels.
8. Serve hot.

Texture & Flavor Secrets

The balance of flour and cornstarch keeps the coating crisp but delicate. Proper oil temperature ensures the batter sets quickly without absorbing excess oil.

What to Avoid

• Frying fish that’s too wet
• Overmixing the batter
• Using oil that’s too hot or too cool
• Crowding the fryer

Nutrition Facts (Approximate, Per Serving)

• Calories: 100
• Protein: Low
• Carbohydrates: Moderate
• Fat: Low
• Fiber: Minimal
• Sodium: Moderate

Make-Ahead and Storage Tips

• Batter is best used fresh
• Fried fish should be eaten immediately
• Reheat briefly in an oven if needed

How to Serve This Dish

• With fries
• With lemon wedges and tartar sauce
• Over rice
• With a fresh salad
• In sandwiches or tacos

Creative Leftover Transformations

• Flake fish into wraps
• Use in fish tacos
• Add to grain bowls

Variations to Try

• Add paprika for color
• Use cayenne for heat
• Fry chicken using the same batter
• Add garlic powder to the batter
• Use soda water for extra lightness

FAQ’s

• What fish works best? Mild white fish like cod or haddock.
• Can I use chicken? Yes, this batter works well for chicken.
• Can I make the batter ahead? Best mixed just before frying.
• Why is my batter heavy? It may be overmixed.
• What oil should I use? Neutral oils with high smoke points.
• Can I air fry this? This batter is designed for deep frying.
• Is it gluten free? Not as written.
• How do I keep it crispy? Serve immediately.
• Can I double the recipe? Yes, proportions scale well.
• Why cornstarch? It keeps the coating light and crisp.

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.