If you’ve ever craved that golden, ultra-crispy battered fish from Long John Silver’s, you’re in the right place. This light, airy, and shatteringly crispy batter is the secret behind restaurant-style fried fish. The key? A perfect balance of flour, cornstarch, and effervescent club soda to create a batter that fries up light and crispy every time. Whether you’re making fish fillets, shrimp, or even onion rings, this batter is irresistible and easy to master at home.
Why You'll Love This Recipe
✔️ Authentic Taste & Texture – Just like your favorite fast-food fried fish!
✔️ Light & Crispy – The perfect combination of flour, cornstarch, and baking soda creates a delicate, golden crust.
✔️ Easy to Make – No fancy ingredients, just a few pantry staples and some cold club soda.
✔️ Versatile – Works for fish, shrimp, chicken tenders, or even vegetables!
Ingredients
Dry Ingredients:
- ¾ cup all-purpose flour – Forms the base of the batter.
- 2 tablespoons cornstarch – Adds extra crispiness by reducing gluten development.
- ¼ teaspoon baking soda – Helps with browning and crisp texture.
- ¼ teaspoon baking powder – Gives the batter a slight lift for a light and airy texture.
- 1 teaspoon salt – Enhances the flavor.
- ½ teaspoon black pepper – Or use white pepper for a classic fish & chips flavor.
- ½ teaspoon paprika (optional) – Adds a slight color and mild flavor.
- ¼ teaspoon cayenne pepper (optional) – For a hint of heat.
Wet Ingredients:
- ¾ cup ice-cold club soda or sparkling water – The key to a light, crispy batter.
- 1 tablespoon lemon juice or white vinegar (optional) – Adds a touch of tang and helps tenderize the batter.
Step-by-Step Instructions
1. Prep the Fish
- Pat your fish fillets dry with paper towels to remove excess moisture.
- Lightly season with salt and pepper for added flavor.
2. Mix the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, pepper, paprika (if using), and cayenne (if using).
3. Combine the Wet Ingredients
- In a separate bowl, mix the ice-cold club soda and lemon juice (or vinegar, if using).
4. Create the Batter
- Slowly pour the wet mixture into the dry ingredients, whisking gently.
- Do not overmix – a few lumps in the batter are fine! Overmixing will develop gluten, making the batter dense instead of crispy.
5. (Optional) Chill the Batter
- For even lighter and crispier results, refrigerate the batter for 30 minutes to 2 hours.
6. Heat the Oil
- Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven.
- Heat the oil to 350°F (175°C) using a deep-fry thermometer to maintain the perfect temperature.
7. Coat and Fry the Fish
- Give the batter a gentle stir before using.
- Dip each fish fillet into the batter, ensuring it’s fully coated. Let excess batter drip off.
- Carefully place the fish into the hot oil.
- Fry for 3-5 minutes per side until golden brown and crispy. Avoid overcrowding the pot.
8. Drain & Serve
- Remove the fried fish using a slotted spoon or tongs.
- Place on a wire rack lined with paper towels to remove excess oil.
- Serve immediately with tartar sauce, lemon wedges, and crispy French fries.
Pro Tips for Perfect Crispy Batter
✅ Keep the Batter Ice Cold – Cold batter prevents it from absorbing too much oil, resulting in crispier fried fish.
✅ Don't Overmix the Batter – Stir just until combined; lumps are okay! Overmixing makes the batter tough.
✅ Use Sparkling Water or Club Soda – The carbonation creates light, airy pockets for extra crispiness.
✅ Test the Oil Temperature – Always keep it around 350°F (175°C) for the perfect fry. Too low = greasy fish, too high = burnt batter.
✅ Fry in Batches – Overcrowding the pot lowers the oil temperature, making the fish soggy instead of crispy.
✅ Drain on a Wire Rack – A cooling rack prevents steam buildup, keeping your fried fish crisp.
Serving Suggestions
Pair your crispy battered fish with these classic sides:
- Tartar sauce – The perfect creamy, tangy dip.
- Lemon wedges – A squeeze of fresh lemon enhances the flavor.
- French fries or potato wedges – Classic fish & chips style.
- Coleslaw – A fresh, crunchy contrast to the fried fish.
- Hush puppies – A Southern favorite!
Final Thoughts
This Long John Silver’s style batter is the ultimate crispy coating for fish, shrimp, and more! With simple ingredients and easy steps, you can recreate this restaurant-quality fried fish right in your own kitchen. The key is using cold club soda, not overmixing, and frying at the right temperature.
So, next time you’re craving light, crispy, golden-brown fried fish, skip the takeout and try this homemade version. Once you taste it, you’ll never go back!
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