Copycat Long John Silver’s Batter
Long John Silver’s-Style Crispy Batter (Copycat Recipe)
Craving that signature crunch of Long John Silver’s famous batter without leaving the house? This homemade version delivers that iconic golden crispiness with simple ingredients you likely already have. Whether you’re cooking up fish fillets or chicken tenders, this recipe is perfect for a cozy family dinner or a fun weekend fry-up.
Serving Ideas
This crispy, golden batter shines alongside classic sides like coleslaw and crunchy fries. For a lighter twist, pair it with a cucumber salad or some gently steamed vegetables. A dollop of tartar sauce or a splash of lemon juice takes the flavor to the next level!
Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Cornstarch | 1 tablespoon |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Cold club soda | 1 cup |
| Fish fillets or chicken tenders | As needed |
Directions:
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and sugar. Whisk until well blended.
Step 2: Add Club Soda
Slowly pour in the cold club soda, stirring gently as you go. Mix just until a smooth batter forms. It’s okay if the mixture has a few lumps—avoid overmixing to keep it light and crispy.
Step 3: Heat the Oil
Heat oil in a deep fryer or heavy skillet to 350°F (175°C), ensuring it’s hot enough for frying.
Step 4: Prepare the Protein
Pat your fish fillets or chicken tenders dry using paper towels. This helps the batter stick better and fry more evenly.
Step 5: Dip and Coat
Dip each piece into the batter, letting the excess drip off before frying.
Step 6: Fry to Perfection
Gently place the coated fillets or tenders into the hot oil. Fry in small batches for about 4–6 minutes, or until golden brown and cooked through. Avoid overcrowding the pan.
Step 7: Drain and Serve
Remove the fried pieces and place them on a plate lined with paper towels to absorb any extra oil. Serve hot with your favorite dipping sauces and sides.
