Long John Silvers Fish Batter Copycat Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
Long John Silvers Fish Batter Copycat Recipe
Description
The Long John Silvers Fish Batter Copycat Recipe creates a light and crunchy coating by mixing dry ingredients such as flour, cornstarch, sugar, seasonings, and leavening agents, then incorporating club soda to introduce bubbles for crisp texture. The fresh batter quickly fries in hot vegetable oil maintained at 350°F, producing a golden crust that contrasts with moist, flaky white fish inside. The method includes applying the batter to pieces of cod, frying them for 2 to 3 minutes until they float and turn golden, then draining on a rack to prevent sogginess.
The carbonation from the club soda is crucial for a lighter bite, which decreases rapidly after mixing; thus, it is added right before frying. Maintaining steady oil temperature prevents the batter from burning or absorbing excess oil, which would cause greasiness. The "dip and lift" technique involves briefly submerging the battered fish multiple times to set the outer crust, avoiding batter sliding during frying.
This recipe yields battered fried fish reminiscent of the chain's style suitable for home cooking. Serving suggestions include tartar sauce or lemon wedges to balance the crispy, savory batter with fresh acidity.
Careful temperature control and timely addition of club soda optimize the texture and taste. Using white fish cut into manageable pieces ensures even cooking and bite-sized portions.
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 black pepper ground
- 16 ounces club soda
- 2 pounds cod sliced into 3-ounce pieces, or other white fish
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.
Notes
- Keep the frying oil at a steady 350°F to ensure the batter crisps without burning or absorbing excess oil.
- When placing fish in the hot oil, use the "dip and lift" method—dip the battered fish in and out several times quickly—to help the batter set and prevent slipping.
- Add the club soda to the batter just before frying to preserve carbonation, which creates a lighter, crunchier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 65mg | 22% |
| Sodium | 1159mg | 48% |
| Potassium | 702mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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