Long John Silver's Batter Recipe: Mastering the Art of Crispy Fish
A light, crispy, and slightly seasoned batter that fries up golden and crunchy, just like the classic fast-food seafood batter. Ideal for cod, haddock, shrimp, or even onion rings!
Ingredients
- 1 cup 125g all-purpose flour
- 1/4 cup 30g cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika optional, for color
- 1/4 tsp black pepper
- 1 cup 240ml cold beer or club soda (for non-alcoholic version)
- Ice water as needed, to thin batter
Instructions
- Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
- Add liquid: Slowly pour in the cold beer or club soda while whisking until the batter is smooth and slightly thinner than pancake batter. If too thick, add 1–2 tbsp ice water.
- Chill the batter: Let the batter rest in the fridge for 15–20 minutes (this helps create a crispier texture).
- Prep the protein: Pat fish/shrimp/chicken dry with paper towels. Cut fish into strips if needed.
- Heat oil: Fill a deep fryer or heavy pot with oil (vegetable or peanut oil) and heat to 350–375°F (175–190°C).
Dip and fry:
- Dip each piece of protein into the batter, letting excess drip off.
- Carefully lower into the hot oil. Fry in small batches to avoid overcrowding.
- Cook for 3–4 minutes (for fish) or until golden brown and crispy.
- Drain on a wire rack or paper towels.
Notes
- Beer vs. club soda: Beer adds flavor and extra crispiness, but club soda works for a non-alcoholic version.
- Keep it cold: Cold batter + hot oil = maximum crispiness!
- Seasoning: Add a pinch of cayenne or Old Bay seasoning for extra flavor.
- Gluten-free: Substitute gluten-free flour and cornstarch.
- Double fry: For extra crunch, fry once at 325°F (160°C) to cook through, then again at 375°F (190°C) to crisp.