Bring the iconic crunch of Long John Silver’s fried fish into your home kitchen with this easy, flavor-packed batter recipe. It delivers the golden, airy coating that perfectly complements tender white fish, creating a satisfying contrast in every bite. Whether you’re craving a nostalgic seafood platter or just want to impress with homemade fried fish, this batter has you covered.
The secret to its addictive texture lies in the combination of flour, cornstarch, and baking powder, which creates that trademark lightness and puff. A pinch of onion powder and paprika infuses subtle flavor into the mix, while using cold water—or club soda for extra lift—ensures a crisp finish.
Frying at the right temperature seals the deal, locking in moisture while the outside fries to a golden, crackly perfection. It’s a recipe that pairs just as well with hushpuppies and coleslaw as it does with fries or a fresh salad.
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Whether served up with lemon wedges and tartar sauce or wrapped in newspaper-style for that old-fashioned feel, this batter will become your go-to for fish fries and family meals alike.
Servings and timing:
Total time: 30 minutes
Yield: Serves 4
Ingredients :
- 1½ to 2 pounds white fish fillets (like cod or pollock), cut into portions
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 cup cold water (or club soda for extra crispiness)
- Oil for deep frying
Instructions:
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