You just need flour, cornstarch, salt, baking soda, baking powder, and water to make this Long John Silver’s Fish Batter at home—crispy, golden, perfect.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me tell you something I never thought I’d miss: the food court at the old mall. Specifically, the way it smelled around lunchtime—when you walked past the neon-lit Long John Silver’s and got hit with that wave of fried fish, hushpuppies, and something that may or may not have been malt vinegar drifting through the air like edible nostalgia.
Back in high school, I used to split a combo basket with my best friend while we talked about everything and nothing. That fish? Always hot. The batter? Always perfectly golden. Did we care about calories? Nope. Did we fight over the little crispy leftover crumbs they’d scoop in at the bottom of the tray like some kind of deep-fried treasure? Every single time.
Fast-forward too many years and, spoiler alert, the mall’s gone. So is the Long John Silver’s. But the craving? Still very much alive and kicking.
That’s how this homemade version of Long John Silver’s Fish Batter came to be. I tried to chase a feeling. And honestly? This comes so close it’s almost weird. Not identical, but real enough to make me pause mid-bite and go, “Oh. There you are.”
Why You’ll Love This Long John Silver’s Fish Batter Recipe?
You know how some fried fish tastes fine but the batter is, like, just there? Flat, greasy, flavorless? Yeah, not this one. This batter does things.
It’s light but still gives you that deep, satisfying crunch. It puffs up just enough without turning into tempura cosplay. And even when it cools down a little (because let’s be honest—you’re not plating this like a Michelin chef), it still holds onto its crispiness like it’s got something to prove.
And the fact that it only takes a few ingredients—stuff you probably have already—and comes together in minutes? That’s the kind of no-fuss win I live for.
Also: no eggs, no buttermilk, no obscure ingredients that make you Google “what is rice flour and can I ignore it?” Just pantry basics and a willingness to fry something.
Ingredient Notes:
Real talk? If you’ve baked cookies or pancakes in the last month, you probably have everything you need to make this batter. It’s that simple.
-
Flour (¾ cup): Just plain all-purpose. King Arthur, store-brand, whatever’s in the jar.
-
Cornstarch (2 tbsp): This is the real MVP. It makes the batter crispier and a little lighter. Don’t skip it unless you absolutely have to.
-
Baking soda + baking powder (¼ tsp each): This is what gives the batter that tiny bit of puffiness—think crispy with personality.
-
Salt (¼ tsp): Honestly, you could add a bit more if you’re into saltier snacks like I am.
-
Water (¾ cup): Just cold water from the tap. No soda water, no beer, no stress. This batter doesn’t need the extra hype.
How To Make Long John Silver’s Fish Batter?
Step 1: Sift, stir, or shake—whatever gets the lumps out
Mix your dry ingredients together. Sift if you’re feeling fancy. I usually just stir aggressively with a fork. If you have a whisk, that’s great too. The goal? No flour bombs later.
Step 2: Slowly stir in the water
Don’t dump it all in at once—trust me. Add the water gradually while stirring. You want it thick enough to coat your fish, but not so thick it looks like pancake batter having a breakdown. Somewhere between “soupy” and “gluey” is perfect.
Step 3: Batter your fish (or chicken… or zucchini? No judgment)
Dip your filets in and let the excess drip off. Don’t stress if it doesn’t look like a TV commercial. It’s gonna puff up and get crispy in the oil. Magic incoming.
Step 4: Fry it up like you mean it
Heat your oil to 350°F. If you don’t have a thermometer, toss a tiny bit of batter in. If it sizzles and floats? You’re good. Gently place your battered fish into the hot oil. Fry for 3–5 minutes, flipping if needed, until golden and crispy like it just won the deep-fry lottery.
Step 5: Drain and devour
Transfer your golden beauties to a paper towel–lined plate. Let the oil drip off for a sec. Serve hot. Eat immediately. Regret nothing.
Storage Options:
These filets are best hot and fresh—no question. But if you’ve got extras (either you have self-control or you made a double batch, and I respect that), let them cool, store them in the fridge, and reheat in a 375°F oven for 10–12 minutes.
Want To Save This Recipe?
Please don’t microwave them. Unless you enjoy sadness wrapped in soggy fish skin.
Variations and Substitutions:
Let’s be real: this recipe is built for riffing. Here’s what I’ve tested in a moment of pantry chaos or weird curiosity:
-
No cornstarch? Use extra flour. It’s not as crisp, but you won’t cry.
-
Spicy batter? Toss in some cayenne, smoked paprika, or a shake of chili powder.
-
Garlic or onion powder? Yes, especially if you’re doing chicken or veggies.
-
Beer instead of water? Totally works. Slightly airier batter. Also: more fun.
-
Gluten-free? Use a 1:1 GF blend and you’re golden (pun very intended).
What to Serve with Long John Silver’s Fish Batter?
-
Fries + tartar sauce—classic, no notes.
-
Coleslaw—for crunch and coolness.
-
Hushpuppies—yes. Every time.
-
Squeeze of lemon—brightens up everything.
-
Malt vinegar—just like they used to hand out in those little packets.
-
Ice-cold root beer—don’t ask why, just trust me.
Frequently Asked Questions:
Can I make the batter ahead of time?
Not really. It gets weird. Mix the dry stuff ahead if you want, but add the water right before frying.
Can I bake it instead?
Nah. I’ve tried. It’s just not the same. This batter lives its best life in oil.
Can I use it on other things?
Absolutely. I’ve dunked chicken tenders, shrimp, zucchini slices, and even tofu. It worked on all of them.
This Long John Silver’s Fish Batter isn’t perfect. It’s not some five-star chef’s secret. It won’t win a culinary award. But honestly? It might just win over your taste buds and your nostalgia-loving heart.
It’s the kind of recipe you keep around for days when you need a little joy. A little crunch. A little reminder that food doesn’t have to be complicated to be memorable.
If you try it, I want to hear about it. Did you go full-on fish fry mode? Did your kids think you were a wizard? Did your smoke alarm go off because you got too excited and forgot the oil was still on? Tell me everything.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Long John Silver's Fish Batter
Ingredients
- 3/4 c flour
- 2 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 c water
Instructions
- Sift the Dry Ingredients: In a mixing bowl. Sift together 3/4 c of flour, 2 tbsp of cornstarch, 1/4 tsp of baking soda, 1/4 tsp of baking powder, and 1/4 tsp of salt. This step ensures all the dry ingredients are well combined. And free of lumps.
- Add the Water: Gradually pour in 3/4 c of water. Stirring continuously until you achieve a smooth, lump-free batter. The consistency should be thick enough. To coat the back of a spoon.
- Coat the Filets: Dip each fish or chicken filet into the batter. Making sure they are fully covered. This thorough coating. Is key to achieving that perfect, crispy exterior.
- Heat the Oil: In a deep fryer or large pot. Heat enough oil. To fully submerge the filets to 350°F (175°C). You can test the temperature. By dropping a small bit of batter into the oil. It should sizzle. And rise to the surface immediately.
- Deep Fry the Filets: Carefully place the battered filets into the hot oil. Fry them for about 3-5 minutes. Or until they turn a beautiful golden brown. Turn them halfway through if necessary. To ensure even cooking.
- Drain and Serve: Using a slotted spoon. Remove the filets from the oil. Place them on a plate lined with paper towels. To drain any excess oil. Serve hot with your favorite dipping sauce. Or a squeeze of lemon.
- Enjoy your homemade crispy fish or chicken. With this easy-to-make, flavorful batter!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
