Copycat Long John Silver’s Fish Sandwich Recipe You Can Make At Home

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Long John Silver’s Fish Sandwich Copycat Recipe (Crispy, Flaky & Easy!)

If you’ve ever bitten into a Long John Silver’s fish sandwich, you know the joy of that first crunchy, golden bite. The light, crispy batter. The soft, fluffy bun. The tangy sauce. It’s pure fast-food comfort. In this post, I’ll show you how to make a copycat Long John Silver’s–style fish sandwich at home using simple ingredients and basic kitchen tools. No deep fryer required—just a skillet, some oil, and a few pantry staples.

About Long John Silver’s and Their Iconic Fish Sandwich

Long John Silver’s has been around since the late 1960s, serving up fried seafood with that distinct, ultra-crispy batter. If you grew up in the USA, you might remember walking into one of their restaurants and smelling that salty, fried, slightly sweet aroma from the kitchen. It’s nostalgic in the best way. Their fish sandwich is simple but memorable:
  • Flaky white fish that pulls apart in tender layers
  • A light, shatteringly crisp batter that stays crunchy
  • A soft bun that soaks up just enough flavor without getting soggy
  • A cool, creamy sauce that balances the salty, savory fish
This recipe is inspired by that experience. It’s not the official recipe, but it aims to capture the same textures and flavors: crunchy, flaky, salty, and a little tangy.

Copycat Long John Silver’s Fish Sandwich – Overview

This homemade fish sandwich:
  • Uses white fish fillets like cod, pollock, or haddock
  • Relies on a bubbly batter to mimic that airy crunch
  • Includes a quick, tangy tartar-style sauce
  • Takes about 30–35 minutes from start to finish
If you can stir, dip, and pan-fry, you can make this sandwich.

Ingredients for Copycat Long John Silver’s Fish Sandwich

Homemade copycat Long John Silver’s fish sandwich with a crispy battered fish fillet, lettuce, pickles, tomato, and creamy tartar sauce on a soft bun
This homemade copycat Long John Silver’s fish sandwich features a crispy fish fillet, creamy tartar sauce, lettuce, pickles, and tomato on a soft bun—made to look and taste like the classic

Servings: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: About 30–35 minutes

For the Crispy Fish Fillets

For the Copycat Tartar-Style Sauce

For Assembling the Sandwiches

  • 4 soft sandwich buns or hamburger buns (plain or brioche-style)
  • 4 leaves of lettuce (iceberg or romaine for crunch)
  • Optional: thin tomato slices
  • Optional: extra pickle slices
  • Butter or oil for lightly toasting the buns (optional but recommended)

Step-by-Step Instructions

Step 1: Prep the Fish

  • Pat the fish dry with paper towels. This helps the batter stick and keeps it crisp.
  • Season both sides lightly with salt, pepper, garlic powder, and onion powder.
  • Place ½ cup of the flour on a plate. Lightly coat each fillet in flour, shaking off any extra. Set aside on a clean plate.

Step 2: Make the Crispy Batter

In a medium bowl, whisk together:
  • ½ cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon sugar
  • Pinch of salt
Then:
  • Gradually whisk in cold club soda, starting with ⅔ cup.
  • The batter should be about the texture of pancake batter—smooth, slightly thick, but still pourable. If it’s too thick, add a little more club soda, 1 tablespoon at a time.
Tip: Keeping the batter cold and slightly bubbly helps it fry up light and crispy.

Step 3: Mix the Quick Tartar-Style Sauce

In a small bowl, stir together:
  • ½ cup mayonnaise
  • 2 tablespoons chopped dill pickles or relish
  • 1 teaspoon lemon juice
  • ½ teaspoon mustard
  • ¼ teaspoon sugar
  • Salt and pepper to taste
Taste and adjust. Want it tangier? Add a bit more lemon. Sweeter? A tiny pinch more sugar. Cover and chill in the fridge while you cook the fish.

Step 4: Heat the Oil

  • Pour enough oil into a large, heavy skillet or Dutch oven to reach about 1 to 1 ½ inches deep.
  • Heat the oil over medium to medium-high heat until it reaches about 350–365°F.
If you don’t have a thermometer, you can test by dipping the end of a wooden spoon or a small drop of batter into the oil. It should sizzle right away but not burn quickly.

Food Safety Note

Fish should be cooked to an internal temperature of at least 145°F. It should look opaque and flake easily with a fork in the thickest part.

Step 5: Batter and Fry the Fish

  • Give the batter a quick stir.
  • Dip each floured fillet into the batter, letting extra drip off.
  • Carefully lower the fish into the hot oil, laying it away from you to avoid splashes.
Cook in batches:
  • Fry 2 fillets at a time so you don’t crowd the pan.
  • Cook about 3–4 minutes per side, or until golden brown and crisp.
  • Turn gently with tongs once the bottom side is a deep golden color.
Once done:
  • Transfer to a wire rack set over a baking sheet or to a plate lined with paper towels.
  • Sprinkle lightly with salt while still hot for extra flavor.
If you’re making a big batch, you can keep the fish warm in a 200°F oven while you fry the rest.

Step 6: Toast the Buns

This part is optional, but it adds a nice touch.
  • Lightly butter the cut sides of your buns.
  • Toast them in a dry skillet over medium heat for 1–2 minutes, until lightly golden and warm.
A warm bun plus hot, crispy fish = sandwich perfection.

Step 7: Assemble Your Copycat Fish Sandwich

  • Spread a generous layer of the tartar-style sauce on the bottom bun.
  • Add a leaf of crisp lettuce.
  • Place one crispy fish fillet on top.
  • Top with tomato and pickles if you like.
  • Spread more sauce on the top bun and close the sandwich.
Press gently, take a bite, and enjoy the crunch.

Approximate Nutrition (Per Sandwich)

Note: These numbers are estimates and will vary based on oil absorption, exact ingredients, and bun size. Per sandwich (with sauce and bun):
  • Calories: ~550–650
  • Protein: ~26–30g
  • Carbohydrates: ~45–55g
  • Fat: ~25–32g
  • Fiber: ~2–3g
  • Sodium: Highly variable depending on added salt and pickles

Even Easier Home Kitchen Shortcuts

If you’re short on time or equipment, here are a few ways to simplify this copycat Long John Silver’s fish sandwich recipe:

1. Air Fryer Option

You won’t get the exact same deep-fried texture, but it’s still crispy and lighter.
  • Use a slightly thicker batter or swap the batter for seasoned breadcrumbs or panko.
  • Spray the coated fish well with cooking spray.
  • Air fry at 380°F for about 10–12 minutes, flipping halfway, until the fish reaches 145°F and the coating is crispy.

2. Use Frozen Breaded Fish

On really busy nights:
  • Bake or air fry store-bought breaded fish fillets according to the package instructions.
  • Whip up the tartar-style sauce and assemble with buns and lettuce.
It’s not the same as making the batter from scratch, but it gets you close in spirit with almost no effort.

3. Skillet Shallow Fry

If you’re nervous about deep oil:
  • Use just enough oil to come halfway up the sides of the fish.
  • Flip halfway through cooking and spoon a little hot oil over the top as it cooks.
You’ll still get a great crust with less oil in the pan.

Allergy-Friendly and Special Diet Swaps

Everyone deserves a crispy fish sandwich moment. Here are some ideas if you have allergies or dietary preferences.

Gluten-Free Option

  • Use a gluten-free all-purpose flour blend in place of regular flour.
  • Be sure your baking powder and club soda are gluten free (most are, but check labels).
  • Use gluten-free buns or serve on gluten-free bread or lettuce wraps.

Dairy-Free Option

The base recipe is mostly dairy free except for optional butter on the buns.
  • Use dairy-free mayo in the sauce (many store brands qualify).
  • Toast the buns in oil instead of butter.

Egg-Free Option

Pescatarian-Friendly

This recipe is naturally pescatarian. Just double-check labels on buns and condiments if you avoid certain additives.

Lower-Carb / No-Bun Option

  • Skip the bun and serve the crispy fish over a big salad with shredded lettuce, pickles, and a drizzle of the tartar-style sauce.

Tips for the Best Long John Silver’s–Style Copycat Fish Sandwich

  • Keep the batter cold: Use cold club soda and don’t let the batter sit too long at room temp.
  • Dry the fish well: Moisture is the enemy of crispness.
  • Don’t crowd the pan: Fry in batches for even browning.
  • Check the oil temperature: Too cool = greasy; too hot = burnt batter and undercooked fish.
If your first piece doesn’t come out perfect, don’t stress. Think of it as the “test” fillet—a little practice run.

Let’s Talk: Your Turn to Make It!

Have you tried the fish sandwich at Long John Silver’s before? Do you like extra sauce, extra pickles, or maybe cheese on yours? Once you make this copycat Long John Silver’s fish sandwich recipe:
  • Leave a comment and tell us how it turned out.
  • Share your twists—different buns, added slaw, spicy sauce, you name it.
  • If you enjoyed it, share this recipe with a friend or family member who loves a good crispy fish sandwich.
Your feedback helps us keep improving these home-style copycat recipes.

Important Disclaimers

This recipe is a homemade copycat-style version inspired by the fish sandwich served at Long John Silver’s. It is not the official recipe, and we have no knowledge of any proprietary or confidential information about their ingredients, methods, or formulas. All trademarks, brand names, and logos are the property of their respective owners, and are used here for identification and descriptive purposes only.

Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This means that if you click on certain links in our posts and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely believe can help you in the kitchen.
Location: Georgetown, IN, USA

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