Copycat Long John Silver’s Crispy Batter

 Copycat Long John Silver’s Crispy Batter (Fish or Chicken)

Craving that ultra-crisp, golden shell from the fryer? This tinsuf copycat uses a club-soda batter and a touch of cornstarch for glassy crunch that stays light—not bready. Pair with coleslaw, fries, and tartar for the full fish-night experience.
Shatter-crisp outside, juicy inside—ready in under 30 minutes.
Author: tinsuf
Cuisine: American
Category: Main Course
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: Coats 1–1.5 lb fish or chicken
Keywords: crispy batter, fish and chips, copycat
 long john silvers

 

Table of Contents

    Ingredients
    Instructions
    Troubleshooting & Consistency Tips
    Serving, Storage & Reheat
    Why This Recipe Works
    Expert Tips & Variations
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Ingredients

    1 cup all-purpose 

 flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 cup very cold club soda (plus a splash as needed)
1–1.5 lb fish fillets (cod, pollock) or chicken tenders
Neutral oil for frying (to 350°F/175°C)

    Baking ingredients online

Keep the club soda ice-cold and open it right before mixing—the carbonation helps the batter puff and crisp.
Instructions


    Heat oil. Bring 2–3 inches of oil to 350°F/175°C in a deep pot or fryer. Set a wire rack over a sheet pan.
    Mix batter. Whisk flour, cornstarch, baking powder, salt, and sugar. Gently whisk in cold club soda until smooth and pourable (like heavy cream). Do not overmix.
    Prep protein. Pat fish/chicken very dry. Optional: dust lightly with flour for extra adhesion.
    Batter & fry. Dip pieces in batter, let excess drip, then lower into hot oil. Fry 4–6 minutes, turning once, until deep golden and cooked through (145°F fish; 165°F chicken).
    Drain & season. Transfer to rack; sprinkle with a pinch of salt while hot. Serve immediately with lemon and tartar sauce.

Troubleshooting & Consistency Tips

    Soggy coating? Oil too cool. Maintain 340–360°F; work in batches.
    Batter sliding off? Proteins were wet. Pat dry and/or light flour dusting before battering.
    Thick, bready crust? Batter too thick—whisk in a splash more club soda until it ribbons smoothly.
    Greasy result? Overcrowding lowers oil temp. Return oil to 350°F between batches and drain on a rack, not paper towels alone.

Serving, Storage & Reheat

    Sides: Coleslaw, fries, hush puppies, or a bright cucumber salad.
    Refrigerate: Up to 2 days. Re-crisp in a 425°F (220°C) oven or air fryer 6–8 minutes.
    Freeze: Freeze cooked pieces on a tray, then bag up to 2 months. Reheat from frozen at 425°F (220°C) 12–15 minutes.

Why This Recipe Works

Cornstarch and baking powder create a delicate lattice for maximum crunch, while carbonation in icy club soda injects micro-bubbles that puff the batter and keep it light.
Dry proteins and hot oil ensure the crust sets instantly, sealing in moisture for juicy fillets and tenders.
Expert Tips & Variations

    Season the flour dusting: A light shake of paprika, garlic powder, and white pepper under the batter adds depth.
    Beer batter swap: Replace club soda with cold lager for malty notes.
    Extra craggy crust: Dip in batter, rest 30 seconds, then dip a second time before frying.
    Gluten-free: Use a 1:1 gluten-free flour blend and ensure baking powder is GF.

Recipe by tinsuf. For more crispy favorites and reliable copycats, explore the tinsuf collection.