Introduction & What Makes Their Batter Special Long John Silver’s is known for fish and fried seafood with a light, airy, crispy coating that doesn’t feel too heavy or greasy. The key characteristics of their batter (as gleaned from copycat recipes and food‑blogs) include: Carbonation / effervescence — Many copycats use club soda or seltzer to introduce bubbles that help lighten the batter. Reciplate +4 Life with Janet +4 CopyKat Recipes +4 Mix of dry ingredients — Flour, cornstarch (for crispiness), and leavening agents (baking powder, baking soda) are common in the dry base. Keyingredient +5 Food.com +5 CopyKat Recipes +5 Seasonings for flavor and color — Salt, sugar, onion salt, paprika, black pepper are often included. CopyKat Recipes +4 Food.com +4 Life with Janet +4 Correct consistency — The batter must be thin enough to coat evenly yet thick enough to cling to the fish. Overmixing or letting carbonation dissipate reduces crispiness. Reciplate +2 CopyKat Recipes +2 Proper frying technique — Oil temperature, lowering the coated fish carefully, and keeping the oil stable are crucial. Life with Janet +3 CopyKat Recipes +3 Food.com +3 With those principles in mind, here is a full detailed recipe and method. Ingredients & Equipment Ingredients (for ~2 lb / ~1 kg fish or equivalent) Dry mixture 2 cups (≈ 240 g) all-purpose flour ¼ cup (≈ 30 g) cornstarch 2 teaspoons sugar 2 teaspoons salt ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon onion salt (or onion powder + extra salt) ½ teaspoon paprika ¼ teaspoon ground black pepper Wet / liquid component ~16 oz (≈ 475 ml) cold club soda (or seltzer) — add slowly just before frying so the carbonation remains Reciplate +3 CopyKat Recipes +3 Life with Janet +3 (Optional) A splash (1–2 Tbsp) of vinegar or lemon juice — some versions include a tangy element Reciplate +1 Fish (or other items to fry) 1½ to 2 lb (≈ 680–900 g) firm white fish (cod, pollock, haddock, etc.), cut into 3‑ounce (≈ 85 g) pieces for even frying CopyKat Recipes +3 Food.com +3 CopyKat Recipes +3 Frying oil Enough neutral oil (canola, vegetable, peanut, etc.) to deep-fry (8 cups / ~2 L or more, depending on your fryer or pot) CopyKat Recipes +2 Food.com +2 Optional extras You can also use the batter for chicken, onion rings, shrimp, etc. CopyKat Recipes +2 CopyKat Recipes +2 Equipment & Tools Deep fryer, or heavy pot / Dutch oven for frying Fry thermometer (to monitor oil temperature) Large mixing bowls Whisk Slotted spoon, spider tool, or fryer basket Wire rack + baking sheet or paper towels for draining Measuring cups / spoons Knife & cutting board Timer or clock Method — Step by Step (with detailed tips) Here’s a thorough process you can follow. Watch the timing and have everything ready, because carbonation loses its effect quickly. 1. Prep Fish & Setup Cut fish into consistent-sized pieces, ideally ~3 oz (≈85 g) each, to ensure even cooking. Reciplate +3 CopyKat Recipes +3 Food.com +3 Pat the fish pieces dry using paper towels. Reducing surface moisture helps the batter stick and prevents spattering. Heat the oil: Preheat your fryer or pot of oil to ~350 °F (≈ 175 °C). Use a thermometer to maintain the temperature. Life with Janet +3 CopyKat Recipes +3 Food.com +3 Prepare a draining station: a wire rack over a baking sheet or paper towels to remove excess oil after frying. 2. Mix Dry Ingredients & Combine with Liquid In a large bowl, whisk together the dry ingredients: flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Ensure they're well blended. Just before frying, add the cold club soda slowly, whisking gently. The batter should foam/effervesce as you mix. This is where the carbonation gives lift. Don’t overmix, or you’ll lose bubbles. Food.com +4 CopyKat Recipes +4 CopyKat Recipes +4 Adjust consistency: the batter should be somewhat thin and fluid but still able to cling lightly to the fish. If too thick, add a little more iced club soda; if too thin, sift in a bit more flour + cornstarch. 3. Batter & Fry the Fish Dip each fish piece directly into the batter, ensuring even coating. Some versions suggest you do not dredge in dry flour first, but instead dip directly into wet batter. (This is consistent with some copycat versions) CopyKat Recipes +2 Food.com +2 Lower the battered fish gently into the hot oil. Many cooks use a “dip and lift” method — lower the fish, lift back out briefly, then lower again — allowing the batter to begin setting and avoid sticking to the bottom. CopyKat Recipes +1 Fry for ~2 to 3 minutes, or until golden brown, turning once if needed. The fish often floats when done. CopyKat Recipes +1 Remove the fried pieces and place on the wire rack or paper towels to drain. Let oil return to ~350 °F before frying the next batch to maintain consistent results. 4. Serve & Enjoy Serve immediately while hot and crispy. Recommended accompaniments: tartar sauce, lemon wedges, coleslaw, fries, hush puppies, etc. CopyKat Recipes +1 If you have leftover batter, you can use it for onion rings, shrimp, battered vegetables, etc. CopyKat Recipes +1 Full Consolidated Copycat Recipe (Printable Style) Copycat Long John Silver’s Batter Recipe Yield: Batter for ~1½ to 2 lb fish Total time: ~20–25 minutes (plus prep) Ingredients 2 cups all-purpose flour ¼ cup cornstarch 2 tsp sugar 2 tsp salt ½ tsp baking powder ½ tsp baking soda ½ tsp onion salt (or onion powder + a pinch extra salt) ½ tsp paprika ¼ tsp ground black pepper ~16 oz cold club soda (or seltzer) ~1½–2 lb white fish (cod, haddock, pollock), cut into ~3 oz pieces Neutral frying oil (enough for deep frying) Instructions Heat oil to ~350 °F (≈ 175 °C). Mix dry ingredients: In a bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, black pepper. Add liquid: Just before frying, pour cold club soda slowly into the dry mix, whisking gently until smooth and foamy. Do not overmix. Batter the fish: Dip each fish piece into the batter to coat evenly. Let excess drip off. Lower in oil: Carefully lower battered fish into hot oil. Use dip-lift technique if desired. Fry: Cook for ~2–3 minutes or until golden brown, turning if needed. Drain: Remove and place on rack or paper towels to drain. Repeat: Fry remaining fish in batches, maintaining oil temperature. Serve immediately with your favorite sides or sauces. Tips, Variations & Troubleshooting Here are additional insights to help you get as close as possible to the Long John Silver experience: Tips & Best Practices Use cold liquid — cold club soda helps maintain carbonation and gives lift to the batter. Add soda last — only mix soda just before frying to preserve bubbles. Don’t overmix — stirring too much breaks down the effervescence and makes the batter heavy. Maintain oil temperature — if oil is too cool, batter will soak up oil and become greasy; too hot and it may burn before fish cooks. Use the dip-lift method — helps the batter stick and form a crust before letting go. Fish size matters — small, consistent pieces (≈3 oz) help ensure proper cooking. Drain well — use wire rack + baking sheet rather than stacking on towels, which keeps crispness. Serve immediately — the crisp exterior starts to soften if left too long. Possible Variations Use beer or ginger ale instead of club soda — some versions swap in beer or ginger ale for flavor variation. Sweet Pea's Kitchen +2 Life with Janet +2 Add cornmeal — a few recipes include cornmeal for extra crunch (e.g. Sweet Pea’s Kitchen version uses yellow cornmeal) Sweet Pea's Kitchen Seasoning tweaks — adjust paprika, add garlic powder or onion powder for a more savory edge. Use this batter for other foods — chicken, shrimp, onion rings, etc. Many copycats note this versatility. CopyKat Recipes +2 CopyKat Recipes +2 Troubleshooting Common Issues Problem Likely Cause Solution Batter slides off the fish Fish too wet, batter too thin, or insufficient coating Pat fish dry, adjust thickness of batter, allow coating to cling Batter is heavy, not airy Overmixing, flat soda, wrong proportions Mix gently, use very cold soda, follow ingredient ratios closely Fish is undercooked or batter is dark but interior raw Oil too hot or too thin pieces Lower oil temp slightly or fry in smaller pieces Batter soggy after cooling Moisture, stacking, stale batter Drain well, serve immediately, don’t stack pieces too soon Inconsistent frying / temperature drop Adding too many at once Fry in batches, allow oil temperature recovery between batches If you like, I can send you a scaled-down version (for just one or two fillets) or a version adapted for air fryer (if you prefer less oil). Which version would you like me to send next?

 

Introduction & What Makes Their Batter Special

Long John Silver’s is known for fish and fried seafood with a light, airy, crispy coating that doesn’t feel too heavy or greasy. The key characteristics of their batter (as gleaned from copycat recipes and food‑blogs) include:

Carbonation / effervescence — Many copycats use club soda or seltzer to introduce bubbles that help lighten the batter. 

Reciplate

+4

Life with Janet

+4

CopyKat Recipes

+4

Mix of dry ingredients — Flour, cornstarch (for crispiness), and leavening agents (baking powder, baking soda) are common in the dry base. 

Keyingredient

+5

Food.com

+5

CopyKat Recipes

+5

Seasonings for flavor and color — Salt, sugar, onion salt, paprika, black pepper are often included. 

CopyKat Recipes

+4

Food.com

+4

Life with Janet

+4

Correct consistency — The batter must be thin enough to coat evenly yet thick enough to cling to the fish. Overmixing or letting carbonation dissipate reduces crispiness. 

Reciplate

+2

CopyKat Recipes

+2

Proper frying technique — Oil temperature, lowering the coated fish carefully, and keeping the oil stable are crucial. 

Life with Janet

+3

CopyKat Recipes

+3

Food.com

+3

With those principles in mind, here is a full detailed recipe and method.

Ingredients & Equipment

Ingredients (for ~2 lb / ~1 kg fish or equivalent)

Dry mixture

2 cups (≈ 240 g) all-purpose flour

¼ cup (≈ 30 g) cornstarch

2 teaspoons sugar

2 teaspoons salt

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon onion salt (or onion powder + extra salt)

½ teaspoon paprika

¼ teaspoon ground black pepper

Wet / liquid component

~16 oz (≈ 475 ml) cold club soda (or seltzer) — add slowly just before frying so the carbonation remains 

Reciplate

+3

CopyKat Recipes

+3

Life with Janet

+3

(Optional) A splash (1–2 Tbsp) of vinegar or lemon juice — some versions include a tangy element 

Reciplate

+1

Fish (or other items to fry)

1½ to 2 lb (≈ 680–900 g) firm white fish (cod, pollock, haddock, etc.), cut into 3‑ounce (≈ 85 g) pieces for even frying 

CopyKat Recipes

+3

Food.com

+3

CopyKat Recipes

+3

Frying oil

Enough neutral oil (canola, vegetable, peanut, etc.) to deep-fry (8 cups / ~2 L or more, depending on your fryer or pot) 

CopyKat Recipes

+2

Food.com

+2

Optional extras

You can also use the batter for chicken, onion rings, shrimp, etc. 

CopyKat Recipes

+2

CopyKat Recipes

+2

Equipment & Tools

Deep fryer, or heavy pot / Dutch oven for frying

Fry thermometer (to monitor oil temperature)

Large mixing bowls

Whisk

Slotted spoon, spider tool, or fryer basket

Wire rack + baking sheet or paper towels for draining

Measuring cups / spoons

Knife & cutting board

Timer or clock

Method — Step by Step (with detailed tips)

Here’s a thorough process you can follow. Watch the timing and have everything ready, because carbonation loses its effect quickly.

1. Prep Fish & Setup

Cut fish into consistent-sized pieces, ideally ~3 oz (≈85 g) each, to ensure even cooking. 

Reciplate

+3

CopyKat Recipes

+3

Food.com

+3

Pat the fish pieces dry using paper towels. Reducing surface moisture helps the batter stick and prevents spattering.

Heat the oil: Preheat your fryer or pot of oil to ~350 °F (≈ 175 °C). Use a thermometer to maintain the temperature. 

Life with Janet

+3

CopyKat Recipes

+3

Food.com

+3

Prepare a draining station: a wire rack over a baking sheet or paper towels to remove excess oil after frying.

2. Mix Dry Ingredients & Combine with Liquid

In a large bowl, whisk together the dry ingredients: flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Ensure they're well blended.

Just before frying, add the cold club soda slowly, whisking gently. The batter should foam/effervesce as you mix. This is where the carbonation gives lift. Don’t overmix, or you’ll lose bubbles. 

Food.com

+4

CopyKat Recipes

+4

CopyKat Recipes

+4

Adjust consistency: the batter should be somewhat thin and fluid but still able to cling lightly to the fish. If too thick, add a little more iced club soda; if too thin, sift in a bit more flour + cornstarch.

3. Batter & Fry the Fish

Dip each fish piece directly into the batter, ensuring even coating. Some versions suggest you do not dredge in dry flour first, but instead dip directly into wet batter. (This is consistent with some copycat versions) 

CopyKat Recipes

+2

Food.com

+2

Lower the battered fish gently into the hot oil. Many cooks use a “dip and lift” method — lower the fish, lift back out briefly, then lower again — allowing the batter to begin setting and avoid sticking to the bottom. 

CopyKat Recipes

+1

Fry for ~2 to 3 minutes, or until golden brown, turning once if needed. The fish often floats when done. 

CopyKat Recipes

+1

Remove the fried pieces and place on the wire rack or paper towels to drain.

Let oil return to ~350 °F before frying the next batch to maintain consistent results.

4. Serve & Enjoy

Serve immediately while hot and crispy.

Recommended accompaniments: tartar sauce, lemon wedges, coleslaw, fries, hush puppies, etc. 

CopyKat Recipes

+1

If you have leftover batter, you can use it for onion rings, shrimp, battered vegetables, etc. 

CopyKat Recipes

+1

Full Consolidated Copycat Recipe (Printable Style)

Copycat Long John Silver’s Batter Recipe

Yield: Batter for ~1½ to 2 lb fish

Total time: ~20–25 minutes (plus prep)

Ingredients

2 cups all-purpose flour

¼ cup cornstarch

2 tsp sugar

2 tsp salt

½ tsp baking powder

½ tsp baking soda

½ tsp onion salt (or onion powder + a pinch extra salt)

½ tsp paprika

¼ tsp ground black pepper

~16 oz cold club soda (or seltzer)

~1½–2 lb white fish (cod, haddock, pollock), cut into ~3 oz pieces

Neutral frying oil (enough for deep frying)

Instructions

Heat oil to ~350 °F (≈ 175 °C).

Mix dry ingredients: In a bowl, whisk together flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, black pepper.

Add liquid: Just before frying, pour cold club soda slowly into the dry mix, whisking gently until smooth and foamy. Do not overmix.

Batter the fish: Dip each fish piece into the batter to coat evenly. Let excess drip off.

Lower in oil: Carefully lower battered fish into hot oil. Use dip-lift technique if desired.

Fry: Cook for ~2–3 minutes or until golden brown, turning if needed.

Drain: Remove and place on rack or paper towels to drain.

Repeat: Fry remaining fish in batches, maintaining oil temperature.

Serve immediately with your favorite sides or sauces.

Tips, Variations & Troubleshooting

Here are additional insights to help you get as close as possible to the Long John Silver experience:

Tips & Best Practices

Use cold liquid — cold club soda helps maintain carbonation and gives lift to the batter.

Add soda last — only mix soda just before frying to preserve bubbles.

Don’t overmix — stirring too much breaks down the effervescence and makes the batter heavy.

Maintain oil temperature — if oil is too cool, batter will soak up oil and become greasy; too hot and it may burn before fish cooks.

Use the dip-lift method — helps the batter stick and form a crust before letting go.

Fish size matters — small, consistent pieces (≈3 oz) help ensure proper cooking.

Drain well — use wire rack + baking sheet rather than stacking on towels, which keeps crispness.

Serve immediately — the crisp exterior starts to soften if left too long.

Possible Variations

Use beer or ginger ale instead of club soda — some versions swap in beer or ginger ale for flavor variation. 

Sweet Pea's Kitchen

+2

Life with Janet

+2

Add cornmeal — a few recipes include cornmeal for extra crunch (e.g. Sweet Pea’s Kitchen version uses yellow cornmeal) 

Sweet Pea's Kitchen

Seasoning tweaks — adjust paprika, add garlic powder or onion powder for a more savory edge.

Use this batter for other foods — chicken, shrimp, onion rings, etc. Many copycats note this versatility. 

CopyKat Recipes

+2

CopyKat Recipes

+2

Troubleshooting Common Issues

Problem Likely Cause Solution

Batter slides off the fish Fish too wet, batter too thin, or insufficient coating Pat fish dry, adjust thickness of batter, allow coating to cling

Batter is heavy, not airy Overmixing, flat soda, wrong proportions Mix gently, use very cold soda, follow ingredient ratios closely

Fish is undercooked or batter is dark but interior raw Oil too hot or too thin pieces Lower oil temp slightly or fry in smaller pieces

Batter soggy after cooling Moisture, stacking, stale batter Drain well, serve immediately, don’t stack pieces too soon

Inconsistent frying / temperature drop Adding too many at once Fry in batches, allow oil temperature recovery between batches

If you like, I can send you a scaled-down version (for just one or two fillets) or a version adapted for air fryer (if you prefer less oil). Which version would you like me to send next?