Craving that signature crispy coating from Long John Silver’s? This copycat fish batter recipe delivers the perfect golden crunch. It's light, airy, and absolutely irresistible—perfect for frying white fish like cod or pollock at home.
Ingredients
Directions
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, onion powder, and garlic powder.
Gradually add cold club soda (or water) and whisk until smooth. The batter should be slightly thick but pourable.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Pat the fish fillets dry with paper towels.
Dip each fillet into the batter, letting excess drip off.
Carefully place into the hot oil and fry for about 4–5 minutes, turning once, until golden brown and crispy.
Remove and drain on paper towels. Serve hot with tartar sauce or lemon wedges.
Expert Cooking Tips & Experience
The Carbonation Factor: Using ice-cold club soda (or highly carbonated water) is the most important "pro" secret for this recipe. The carbon dioxide bubbles expand instantly when they hit the hot oil, creating tiny air pockets that make the crust light and airy rather than heavy and dense. Keeping the liquid ice-cold is essential because cold temperatures slow down gluten development; if the gluten becomes too active, the batter will turn out chewy and bread-like instead of crisp and brittle.
The 'Dry-to-Wet' Bond: To ensure the batter stays "locked" onto the fish and doesn't slide off in the fryer, I recommend a quick pre-dredge. After patting your fillets bone-dry with paper towels, lightly dust them with a thin coating of plain flour or cornstarch before dipping them into the wet batter. This creates a dry "bridge" that helps the wet batter adhere perfectly to the protein, preventing those dreaded bald spots during frying.
Batter Hydration & Resting: Once your batter is mixed to the consistency of heavy cream, let it rest in the refrigerator for about 10 to 15 minutes. This resting period allows the flour to fully hydrate and the leavening agents (baking soda and powder) to begin their work. A rested batter fries more evenly and produces a more consistent, golden-brown color across the entire fillet.
Temperature Management: Maintaining your oil at a steady 350°F (175°C) is the difference between a greasy meal and a professional crunch. If the oil is too cool, the batter will act like a sponge and soak up the grease. Use a thermometer and fry in small batches to prevent the temperature from dropping. For those iconic "crispies" (the little extra bits of batter), you can flick a few droplets of extra batter into the oil alongside the fish while it fries.
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