Long John Silvers Fish Recipe

I’ll never forget my first taste of Long John Silver’s fish as a child in Pueblo, Colorado. The whole family piled into the car when the restaurant opened in town, eager to try this unique fast-food offering. One bite of that perfectly crispy fish—crunchy on the outside yet moist and flaky inside—and I was hooked for life.

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For years, I tried to recreate that distinctive batter at home, experimenting with various ingredients and techniques. The breakthrough came when I discovered the secret wasn’t beer (as in traditional fish and chips) but club soda that creates that signature light, crispy texture. This recipe is the culmination of years of delicious research, bringing that beloved fast-food experience right into your kitchen. 

Why This Copycat Recipe Works Better Than The Rest

Its uniquely light, crispy batter with distinctive seasoning sets Long John Silver’s fish apart from typical fish and chips. While many copycat recipes miss the mark by using beer or too much flour, this version captures the authentic taste and texture by incorporating the crucial ingredients: club soda for lightness and the perfect blend of seasonings, including onion salt and paprika.

The beauty of this recipe is its foolproof technique. The carbonation in the club soda, combined with baking powder and baking soda, creates tiny air bubbles that expand when they hit the hot oil, resulting in that characteristically airy, crispy coating that made Long John Silver’s famous. Whether you’re recreating a nostalgic favorite or trying it for the first time, this batter delivers restaurant-quality results with simple ingredients and straightforward preparation.

Why this is the copycat Long John Silver’s batter recipe you must try

This version doesn’t attempt to recreate the classic heavier flavor of Britain’s fried fish. Instead, the battered fish recipe below goes with a more pronounced mixture of seasonings and club soda that recreates the taste of the Long John Silvers fish batter recipe. 

Ingredients

To make the batter, you’ll need:

• All-purpose flour – Forms the base of the batter, providing structure while still remaining light when fried
• Cornstarch – Creates an extra crispy texture by preventing gluten formation and absorbing less oil than flour alone
• Sugar – Adds a subtle sweetness and helps the batter achieve that signature golden-brown color
• Salt – Enhances all the flavors in the batter and seasons the fish
• Baking powder – A crucial leavening agent that creates air bubbles for a light, airy texture
• Baking soda – Works with the carbonation in club soda to create an even lighter, crispier coating
• Onion salt – Provides a savory depth of flavor characteristic of Long John Silver’s seasoning
• Paprika – Adds a subtle color and mild, sweet pepper flavor
• Ground black pepper – Introduces a gentle spice that balances the other flavors
• Club soda – The secret ingredient that makes the batter exceptionally light and crispy through carbonation
• White fish fillets – The star protein that becomes transformed by the batter; cod and pollock are authentic choices

The chain uses both cod and pollack based on availability. But any firm and relatively mild-tasting white fish will do. See the section below on choosing the best fish and more information.

For frying, I use vegetable oil or canola oil. I think peanut oil would also work well, but it is more expensive.

How to make this Long John Silvers fish recipe

1. Cut the fish into serving pieces no heavier than 3 ounces.
2. Heat the oil in a heavy-bottom pot, Dutch oven, or deep-fryer to 350°F. It is critical that the oil is at the right temperature, so use a thermometer.
3. Place paper towels on a baking tray and put a wire rack on top.
4. Stir or whisk together all the batter’s dry ingredients in a large mixing bowl. Immediately before you are ready to fry your fish fillets, add the club soda slowly while continuing to stir.
5. Coat the fish in the batter. Let the excess batter drip off the fish.
6. Carefully drop the battered fish into the oil. Cook in batches to prevent lowering the oil’s temperature.
7. Fry the fish for two to three minutes until golden brown. Turn the fish halfway through the cooking time, if necessary.
8. Remove the fish using a spider or fryer basket and place the pieces on the wire rack to drain.
9. Let the oil come up to temperature and repeat as necessary.
10. Serve immediately.

Recipe tips

I do have some tips on technique:

Make sure your fish pieces are no more than 3 ounces. When the fish is heavier, it will immediately sink in the oil, and the batter may wrap itself around the heating elements of your fryer. If you use a pot to heat your oil in, this may not be an issue.

When I lower the battered fish pieces into the oil, I like to raise and lower them a few times. This way, the batter can cook just a little, and the expansion of the batter is less troublesome. It isn’t challenging to do at all, but this batter does expand while cooking. It is one of the characteristics that makes fish batter so unique.

I use my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil.

Other ways to use the batter

Beyond Fish: Creative Uses for This Batter

• This versatile batter is perfect for more than just fish. Try it with:
• Battered Cheese: Firm cheeses like halloumi can be battered and fried for a decadent appetizer
• Seafood Variations: Shrimp, scallops, or calamari rings
• Chicken Tenders: Create a crispy chicken strip reminiscent of Long John Silver’s chicken planks
• Vegetables: Onion rings, mushrooms, zucchini sticks, or cauliflower florets
• Hush Puppies: Add minced onion and corn to the batter and drop by spoonfuls into hot oil

Long John Silvers Fish Batter Copycat Recipe

Long John Silvers Fish Batter recipe is perfect for fish, and so much more