This recipe gives you a light, crisp batter like Long John Silver’s. It is simple and fast. Use cold club soda for bubbles and a mix of flour and cornstarch for extra crunch. For other easy side ideas, try a simple broccoli salad recipe to serve with your fish.

Why This Recipe Works

The cold club soda makes the batter light and airy. Cornstarch helps the crust stay extra crisp after frying. Baking powder gives a little lift so the batter is not heavy. The simple salt and sugar balance the flavor. For a note on texture and baking tips from other recipes, see this chocolate babka guide for how small changes affect texture.

Why you should try this recipe

This batter is fast and uses few ingredients you likely already have. It makes a crunchy outside and a light inside that fits fish, shrimp, or vegetables. It is great for a quick dinner or a weekend fry-up.

How to make Best Long John Silver’s Batter

Make the batter just before frying. Keep the club soda cold and mix gently. Do not overmix; a few small lumps are fine. Pat the fish dry so the batter sticks.

Ingredients :

1 cup all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon sugar, 1 cup cold club soda

Equipments Needed

Mixing bowl
Whisk
Deep fryer or large heavy pot
Thermometer for oil (optional but helpful)
Tongs or slotted spoon
Paper towels or a rack for draining

Step-by-Step Instructions :

Whisk together flour, cornstarch, baking powder, salt, and sugar. Slowly add cold club soda and whisk gently until smooth. Pat fish dry and dip into batter. Fry in hot oil at 350°F until golden and crisp. Drain briefly and serve hot.

How to serve Best Long John Silver’s Batter

Serve hot with lemon wedges and tartar sauce. Add fries or a simple salad on the side. Keep the fish on a wire rack so it stays crisp.

How to store Best Long John Silver’s Batter

If you have leftover fried fish, cool it fully and store in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to help restore crispness. Do not store raw batter for long; use it immediately.

Tips & Tricks

Use very cold club soda for the best bubbles.
Mix batter gently to keep it light.
Pat fish dry so batter sticks well.
Fry at steady 350°F for even color and crispness.
For reheating tips and quick meal ideas, check these easy meatloaf tips that also help with storing and reheating cooked foods.

Variations & Substitutions

Use beer instead of club soda for a richer flavor.
Add 1/2 teaspoon paprika or garlic powder for more taste.
Substitute a gluten-free flour mix for all-purpose flour to make it gluten free.
Use seltzer if club soda is not available.

FAQs

Q: Can I make the batter ahead of time?
A: No. Use the batter right away. It loses bubbles and will be less crisp if it waits.

Q: Can I use this batter for chicken or shrimp?
A: Yes. It works well for shrimp, chicken strips, and vegetables.

Q: What oil is best for frying?
A: Use neutral oil with a high smoke point like canola, peanut, or vegetable oil.

Q: My batter falls off the fish. What did I do wrong?
A: Make sure the fish is dry and the oil is hot enough. Pat the fish dry and fry at the right temperature.

Q: How do I get extra crisp crust?
A: Add a little more cornstarch (up to 1 tablespoon extra) and keep the batter cold.

Conclusion

Try this simple batter for a light, crispy finish on fish or seafood. If you want a tested kitchen version of Long John Silver’s style, see this Long John Silver’s Fish Batter Recipe – Food.com for reference. For a chicken plank alternative that uses a similar style, look at this Copycat Long John Silvers Chicken Planks Recipe – Mom Foodie.