Name: Copycat Long John Silver’s Batter
Prep time: 10 min
Cook time: PT-488853H9M37S
Total time: PT-488853H9M37S
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 2 tablespoons cornstarch; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 3/4 cup cold water

This copycat Long John Silver’s batter recipe is the perfect way to bring the iconic crispy coating of their fried fish and chicken right into my kitchen. Light, golden, and ultra-crunchy, this batter gives any seafood or chicken that signature restaurant-style flavor and texture that I crave.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick to prepare, and delivers that authentic Long John Silver’s crunch. Whether I’m frying up fish fillets or chicken tenders, the batter clings beautifully and puffs up just right in hot oil. It also uses pantry staples, so I don’t have to hunt for special ingredients.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
cornstarch
baking powder
baking soda
salt
sugar
onion powder
garlic powder
cold water

directions

I start by combining the dry ingredients in a large mixing bowl: flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and garlic powder.
I slowly whisk in the cold water until the batter is smooth and lump-free. The consistency should be slightly thick, enough to coat the back of a spoon.
I dip my fish or chicken into the batter, letting the excess drip off.
Then, I carefully place it in hot oil (around 350°F) and fry until golden and crispy, usually about 3-5 minutes per side depending on the thickness.
I transfer the fried pieces to a paper towel-lined plate to drain before serving.

Servings and timing

This recipe makes enough batter to coat about 4 servings of fish or chicken. The prep time is just 10 minutes, and frying takes approximately 15-20 minutes depending on the batch size and type of protein.

Variations

I sometimes mix it up by adding a pinch of cayenne pepper or smoked paprika for a bit of heat or depth. For a slightly different twist, I substitute part of the water with club soda to make the batter extra airy. And when I want a hint of tang, a splash of vinegar or lemon juice in the batter does the trick.

storage/reheating

I store any leftover fried fish or chicken in an airtight container in the fridge for up to 2 days. To reheat and maintain the crispiness, I bake it in the oven at 375°F for about 10 minutes, or until heated through. I avoid the microwave because it makes the coating soggy.

FAQs

What kind of fish works best with this batter?

I like using mild white fish like cod, pollock, or haddock—they hold up well to frying and really soak in the flavor of the batter.

Can I make this batter ahead of time?

I recommend mixing it fresh right before frying for the best texture. But I can mix the dry ingredients in advance and store them in an airtight container.

Is this batter gluten-free?

Not as written, but I can substitute a 1:1 gluten-free flour blend to make it gluten-free.

Can I use this batter for vegetables?

Yes, I’ve used it to coat onion rings, zucchini slices, and even mushrooms with great success.

Why does the batter fall off sometimes?

That usually happens when the surface of the fish or chicken is too wet or not properly coated. I pat everything dry and make sure the oil is hot enough before frying.

Conclusion

This copycat Long John Silver’s batter recipe is my go-to when I want that nostalgic, crunchy fried texture that’s hard to beat. It’s easy, satisfying, and always a hit with my family. Whether I’m frying fish for a weeknight dinner or entertaining guests, this batter brings that unmistakable flavor and crunch every time.