{"id":1104,"date":"2026-01-28T10:45:54","date_gmt":"2026-01-28T10:45:54","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=1104"},"modified":"2026-01-28T10:45:54","modified_gmt":"2026-01-28T10:45:54","slug":"long-john-silvers-fish-batter","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=1104","title":{"rendered":"Long John Silver\u2019s Fish Batter"},"content":{"rendered":"

 <\/p>\n

\u00a0Long John Silver\u2019s Fish Batter (Detailed Copycat Recipe)<\/h2>\n

 <\/p>\n

This batter is famous for being light, airy, crispy, and slightly puffy<\/strong>, not thick or bready. The secret is no eggs<\/strong>, cold water<\/strong>, and the right balance of leavening.<\/p>\n

Ingredients<\/h3>\n

Dry ingredients:<\/strong><\/p>\n

    \n
  • 1\u00bd cups all-purpose flour<\/li>\n
  • 2 tablespoons cornstarch (for extra crispiness)<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • 1 teaspoon baking soda<\/li>\n
  • 1 teaspoon sugar (helps browning)<\/li>\n
  • \u00be teaspoon salt<\/li>\n<\/ul>\n

    Liquid:<\/strong><\/p>\n

      \n
    • 1\u00bd cups very cold water<\/strong> (almost ice-cold)<\/li>\n<\/ul>\n

      For frying:<\/strong><\/p>\n

        \n
      • Vegetable oil or canola oil<\/li>\n<\/ul>\n

        Fish (recommended):<\/strong><\/p>\n

          \n
        • Cod, pollock, haddock, or hake<\/li>\n
        • Cut into long fillets, fully thawed and patted dry<\/li>\n<\/ul>\n

          \u00a0Step-by-Step Instructions<\/h3>\n
            \n
          1. Prepare the fish<\/strong>\n
              \n
            • Pat the fish completely dry with paper towels.<\/li>\n
            • Dry fish = batter sticks better and fries crispier.<\/li>\n<\/ul>\n<\/li>\n
            • Mix dry ingredients<\/strong>\n
                \n
              • In a large bowl, whisk together:\n
                  \n
                • Flour<\/li>\n
                • Cornstarch<\/li>\n
                • Baking powder<\/li>\n
                • Baking soda<\/li>\n
                • Sugar<\/li>\n
                • Salt<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n
                • Add cold water<\/strong>\n
                    \n
                  • Slowly pour in the cold water<\/strong>, whisking gently.<\/li>\n
                  • Stop as soon as the batter is smooth.<\/li>\n
                  • The batter should be thin and pourable<\/strong>, similar to heavy cream.<\/li>\n<\/ul>\n

                    Do NOT overmix \u2014 small lumps are okay.<\/li>\n

                  • Heat the oil<\/strong>\n
                      \n
                    • Heat oil to 350\u2013360\u00b0F (175\u2013180\u00b0C)<\/strong>.<\/li>\n
                    • Oil must be hot before frying or the batter will absorb oil.<\/li>\n<\/ul>\n<\/li>\n
                    • Batter the fish<\/strong>\n
                        \n
                      • Dip fish directly into the batter.<\/li>\n
                      • Let excess drip off (don\u2019t shake too much).<\/li>\n<\/ul>\n<\/li>\n
                      • Fry<\/strong>\n
                          \n
                        • Carefully place fish into hot oil.<\/li>\n
                        • Fry 2\u20133 minutes per side until:\n
                            \n
                          • Golden<\/li>\n
                          • Puffy<\/li>\n
                          • Crispy<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n
                          • Drain and rest<\/strong>\n
                              \n
                            • Remove fish and drain on a wire rack or paper towels.<\/li>\n
                            • Let rest 1\u20132 minutes before serving.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                              \u00a0Why This Batter Works<\/h3>\n
                                \n
                              • Cornstarch<\/strong> \u2192 extra crunch<\/li>\n
                              • Baking soda + baking powder<\/strong> \u2192 airy, puffy texture<\/li>\n
                              • Cold water<\/strong> \u2192 creates steam for light crispiness<\/li>\n
                              • No eggs<\/strong> \u2192 keeps batter thin and shatter-crispy<\/li>\n<\/ul>\n

                                This is exactly the style used by Long John Silver\u2019s.<\/p>\n

                                \u00a0Pro Tips (Very Important)<\/h3>\n
                                  \n
                                • Always use cold water<\/strong><\/li>\n
                                • Fry immediately after mixing batter<\/li>\n
                                • Don\u2019t crowd the fryer<\/li>\n
                                • If batter thickens, add 1\u20132 tbsp cold water<\/li>\n
                                • Keep fried fish warm in a low oven (200\u00b0F \/ 95\u00b0C)<\/li>\n<\/ul>\n

                                  \u00a0Optional Variations<\/h3>\n

                                  For shrimp or calamari:<\/strong>
                                  \n\u2192 Same batter, same method, fry 1\u20132 minutes only.<\/p>\n

                                  Extra crunch:<\/strong>
                                  \n\u2192 Replace \u00bc cup flour with rice flour.<\/p>\n

                                  Mild seasoning (optional):<\/strong><\/p>\n

                                    \n
                                  • \u00bc tsp white pepper<\/li>\n
                                  • \u00bc tsp garlic powder<\/li>\n<\/ul>\n

                                    (Original version is very mild.)<\/p>\n

                                    \u00a0Classic Serving Idea<\/h3>\n
                                      \n
                                    • Serve with fries<\/li>\n
                                    • Coleslaw<\/li>\n
                                    • Tartar sauce<\/li>\n
                                    • Lemon wedges<\/li>\n<\/ul>\n

                                       <\/p>\n","protected":false},"excerpt":{"rendered":"

                                        \u00a0Long John Silver\u2019s Fish Batter (Detailed Copycat Recipe)   This batter is famous for being light, airy, crispy, and…<\/p>\n","protected":false},"author":1,"featured_media":1105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-1104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1104"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1104\/revisions"}],"predecessor-version":[{"id":1106,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/1104\/revisions\/1106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/1105"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}