Long John Silver’s Batter
This classic-style batter is inspired by the light, crispy coating that made Long John Silver’s famous. It creates a thin, airy crust that fries up golden and crunchy while keeping fish or chicken tender on the inside. Perfect for homemade fish, shrimp, or chicken, this batter delivers that familiar fast-food seafood taste right from your kitchen.
Ingredients
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 to 1 cup cold water
Oil for frying
Preparation
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, sugar, onion powder, and garlic powder until well combined.
Slowly add cold water while whisking until a smooth, thin batter forms. The consistency should be similar to pancake batter but slightly thinner so it coats lightly rather than thickly.
Let the batter rest for 5 minutes. This helps create a lighter, crispier texture when frying.
Using the Batter
Heat oil in a deep skillet or fryer to 350°F (175°C). The oil should be hot enough that a drop of batter sizzles immediately.
Pat fish fillets, shrimp, or chicken pieces dry with paper towels. Dip each piece into the batter, allowing excess to drip off.
Carefully place the coated pieces into the hot oil. Do not overcrowd the pan.
Fry for 3 to 5 minutes per side, depending on thickness, until golden brown and crispy. Remove and drain on paper towels.
Serving
Serve immediately while hot and crunchy. This batter pairs perfectly with fried fish, shrimp, chicken, or even onion rings. Enjoy with tartar sauce, coleslaw, fries, or lemon wedges.
Tips for Best Results
Use very cold water for a lighter batter.
Do not overmix, as this can make the coating heavy.
Maintain oil temperature for even frying.
Fry in small batches to keep the batter crisp.
Variations
Add a pinch of paprika or black pepper for extra flavor.
Use sparkling water instead of regular water for extra crispiness.
Replace some flour with rice flour for a lighter texture.
Storage
This batter is best used immediately. If needed, it can rest in the refrigerator for up to 30 minutes before frying.
Final Thoughts
Long John Silver’s–style batter is all about lightness and crunch. With simple pantry ingredients and the right technique, you can recreate that iconic crispy coating at home and enjoy restaurant-style fried seafood anytime.