The first time I made this Long John Silver batter hack, my husband peeked into the kitchen mid-fry, eyes wide like a kid on Christmas morning. He didn’t even wait for it to cool just popped a crispy golden bite straight into his mouth and whispered, “Anna, this is better than the real thing.” And I swear, right then and there, I felt like I had just won Top Chef in my own cozy kitchen.
If you grew up, like me, piling into the family car and making a beeline for Long John Silver’s on a Friday night, you know the taste I’m talking about. That impossibly light, crispy, golden coating with just a hint of seasoning and the soft, flaky fish underneath? Oh my heart. It’s not just fast food—it’s comfort. It’s nostalgia wrapped in a crunchy little blanket.
And guess what? You can make it at home. No mystery packets, no drive-thru lines, no disappointment when they forget the hush puppies. Just your kitchen, some real ingredients, and a whole lot of love.
Let’s make magic, shall we?
Why This Long John Silver Batter Hack Will Become Your Friday Night Staple
There’s a reason this batter hack has become our Friday night go-to. It’s not just that it tastes just like the original it’s that it’s even better. Here’s why:
- The club soda makes the batter so light, it almost feels like it floats off the fish.
- A little paprika and onion salt add that signature kick without overpowering.
- It fries up in minutes perfect for hungry tummies after a long week.
- My version skips the preservatives and artificial stuff but keeps all the fun.
And here’s the best part: it’s shockingly simple. If you can stir, you can fry. And once you’ve tasted it, you’ll never go back to store-bought fish sticks again.
The 5 Ingredients You Can’t Skip (And Why They Matter)
Now let’s talk ingredients. Yes, you probably have most of these in your pantry already, but each one plays its little part in making that batter sing.
Flour (2 cups)
All-purpose flour is the base here. You don’t need fancy pastry flour or anything special—just your everyday kind. It gives the batter structure.
Cornstarch (1/4 cup)
Here’s the real MVP. Cornstarch is what makes the coating extra crispy. It’s Grandma’s secret, and once you try it, you’ll be adding it to every fried recipe you make.
Club Soda (16 ounces)
Cold, bubbly club soda is what makes the batter so airy. You could use water in a pinch, but trust me don’t. This is what makes it magic.
Baking Powder and Baking Soda (1/2 teaspoon each)
These two together help the batter puff up just enough and give it that signature light texture.
Onion Salt and Paprika (1/2 teaspoon each)
These bring the flavor. That slight savory zing? It’s the onion salt. And the golden color? Paprika, baby. Don’t skip them.
And one more thing always use fresh oil. Old oil makes your batter sad. And we want happy, bubbly batter.
A Note on the Fish: What to Use and What to Avoid
You want a firm, white fish that flakes nicely when cooked. I’ve tested this with all sorts, and here’s my honest take:
Best options:
- Cod (my favorite flaky, mild, and holds up beautifully)
- Haddock (slightly more flavorful, still light)
- Pollock (great budget option)
Avoid:
- Tilapia (too soft, can go mushy)
- Salmon (too oily, overwhelms the batter)
- Catfish (unless you like a stronger flavor it works, but it’s not classic)
Slice the fish into 3-ounce pieces. Not too thin, not too thick. You want them to cook through in the same time it takes the batter to crisp up. Trust me on this.
Don’t forget this delicious recipe: Cajun Chicken Sloppy Joes: A Messy, Flavorful Family Favorite
Step-by-Step: How to Make the Long John Silver Batter Hack at Home
I promise this is easy-peasy. No mixers, no stress just love and bubbles.
Step 1: Heat your oil
Pour about 8 cups of vegetable oil into a deep fryer or a heavy-bottomed pot (I use my Dutch oven). You want it about 3 inches deep. Heat it to 350°F. A thermometer helps, but you can also test it by dropping a tiny bit of batter in it should bubble and float immediately.
Step 2: Mix the dry ingredients
In a big mixing bowl, whisk together:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Give it a good stir to make sure everything is evenly combined. No clumps, no fuss.
Step 3: Add the club soda
Now comes the fun part. Slowly pour in the 16 ounces of club soda and gently stir. Don’t overmix just fold it in like you’re tucking a baby into bed. The batter should be slightly lumpy, bubbly, and thick enough to coat a spoon.
Step 4: Batter up
Pat your fish pieces dry with paper towels (this helps the batter stick!). Dip each one into the batter, coating it generously. Don’t be shy.
Step 5: Fry time!
Carefully lower the fish into the hot oil, one piece at a time. Don’t overcrowd the pot give them room to dance. Fry for 2–3 minutes, until golden brown and they float to the top.
Use a slotted spoon to transfer them to a paper towel-lined plate. Try not to eat them all immediately. (Okay, maybe one.)
Anna’s Little Secrets for the Crispiest Batter Ever
Every home cook has her little tricks, and these are mine:
- Cold club soda is key. I keep mine in the freezer for 10 minutes before using.
- Double fry if you dare: Want even more crunch? Let the first fry cool for a few minutes, then dunk it back in the oil for 30 seconds.
- No resting the batter: Unlike pancake batter, this one is best used immediately while it’s still bubbly.
Oh and don’t forget to season your fish lightly before battering. Just a pinch of salt and pepper makes a difference.
What to Serve With Your Crispy Fried Fish
Honestly, once you’ve got that golden fish on the plate, you don’t need much. But here are our family favorites:
- Homemade coleslaw with a little apple cider vinegar kick
- Crispy fries tossed with sea salt and malt vinegar
- Tartar sauce (I mix mayo, chopped pickles, lemon juice, and a dash of mustard)
- Soft dinner rolls or cornbread to soak up every last crumb
And if you’re feeling nostalgic, make some hush puppies too. Just sayin’.
Can You Make It Ahead? What About Leftovers?
Okay, full disclosure: This fish is best fresh. Like, hot-out-of-the-oil fresh. That said, here’s what works:
- Leftovers: Store them in the fridge in an airtight container. Reheat in the oven at 375°F for 10–12 minutes. Not quite the same, but still tasty.
- Batter: Don’t store it. Once the club soda hits, it’s go time. Mixing it fresh each time gives the best results.
Make It Yours: Fun Twists You Can Try
You know me I love putting my little twist on things. Here are a few ways you can switch it up:
- Add a pinch of cayenne for a spicy version.
- Use beer instead of club soda for a richer flavor (not my go-to, but fun for adults).
- Swap fish for shrimp or chicken strips my son’s favorite!
- Try different seasonings like garlic powder or lemon zest in the batter.
It’s your kitchen, your rules. Let the batter be your canvas.
Memories on a Plate
There’s something about frying up a batch of this fish that just fills my heart. Maybe it’s the sizzling sound, or the golden crust, or just the way everyone crowds around the counter before it’s even cooled.
Food does that, doesn’t it? It brings us back. To childhood dinners, to late-night cravings, to Grandma’s kitchen where the oil always smelled like heaven.
This recipe isn’t just a copycat. It’s a love letter. To simpler times, to family traditions, to that magic moment when you take a bite and say, “This is it.”
So the next time you’re craving comfort, skip the drive-thru. Tie on your apron. Heat up the oil. And make some memories.
A Little Bit of Crunch, a Whole Lot of Love
At the end of the day, it’s not just about making a crispy piece of fish. It’s about what that crunchy bite brings with it. For me, it’s memories of my dad sneaking extra hush puppies onto my plate when Mom wasn’t looking. It’s my kids, licking their fingers and fighting over who gets the last piece. It’s my husband telling me between bites that I should open a restaurant (I won’t, but it still makes me smile).
Cooking this Long John Silver batter hack isn’t just about recreating a fast food favorite it’s about slowing down, gathering around the table, and savoring something homemade. Something made with care. That’s the kind of recipe I believe in. The kind that doesn’t just fill your belly, but fills your soul a little, too.
I hope this one becomes a regular in your home like it has in mine. Maybe you’ll tweak it a little, make it yours add a sprinkle of cayenne, swap in shrimp for fish, serve it with a big pitcher of lemonade. That’s the beauty of recipes like this. They’re more than instructions they’re invitations. To play, to remember, to share.
And if your kitchen smells like a seaside fry shack after making this, if the oil pops and the batter crackles and everyone gathers at the counter before you can even plate it then you’ve done it right.
Thank you for being here, for cooking with me, and for letting me share this little piece of my heart with you. I’ll be right here cheering you on, one crispy bite at a time.
Love always,
Anna
Long John Silver Batter Hack
Equipment
- Large Mixing Bowl
- Whisk
- Deep Fryer or Heavy Pot
- Thermometer
- Tongs or Slotted Spoon
Ingredients
Main
- 8 cups Vegetable Oil for deep frying
- 2 cups All-purpose Flour
- 0.25 cup Cornstarch
- 2 teaspoons Sugar
- 2 teaspoons Salt
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Onion Salt
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground Black Pepper
- 16 ounces Club Soda cold
- 2 pounds Cod or White Fish Fillets cut into 3 oz pieces
