Long John Silver's Battered Fish Copycat Recipe
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| Crack into that airy, golden crust and taste tender flaky fish inside with fries, lemon, and slaw in this craveable Long John Silver’s copycat. |
If you love that light, crispy, golden battered fish from Long John Silver's, you are in the right place. This easy copycat Long John Silver's battered fish recipe brings that crunchy, airy coating and flaky fish right into your home kitchen. It is simple enough for a weekend dinner, but it also feels like a fun treat-night meal.
There is just something so satisfying about biting into hot fried fish with that crisp shell on the outside and tender, mild fish on the inside. It is salty, savory, and comforting in the best way. And the good news? You do not need a restaurant fryer to make it happen.
A Little Background on Long John Silver's and Its Famous Fish
Long John Silver's has been a familiar fast food seafood spot in the United States for decades. It became well known for its fried seafood baskets, hush puppies, fries, and most of all, its signature battered fish. That fish is iconic because the coating is not heavy like some beer batters. Instead, it is light, crisp, and almost delicate, with lots of craggy edges that fry up beautifully.
This post is inspired by that classic restaurant favorite. We are not claiming this is the original recipe, only a homemade version that captures a similar flavor and texture. If you have ever wanted that crunchy seafood counter experience at home, this recipe gets very close.
The magic is in the contrast: a crisp, airy crust outside and a soft, flaky, steaming piece of fish inside. It is the kind of food that crackles when you bite into it. That is what makes it so memorable.
Why You’ll Love This Copycat Fish Recipe
- Easy to follow for beginners
- Uses simple pantry ingredients
- Creates a crispy batter like fast food fish
- Works with common white fish like cod or pollock
- Perfect for fish sandwiches, baskets, or fish tacos
I like making this on a Friday night with fries and coleslaw. It turns an ordinary dinner into something a little special without feeling fussy. If you have picky eaters in the house, this recipe can also be a great way to make fish more appealing.
Ingredients
Servings: 4 servings
Prep time: 20 minutes
Cook time: 15 to 20 minutes
Total time: About 40 minutes
For the fish:
- 1 1/2 pounds cod, pollock, or haddock fillets, cut into 8 pieces
- Salt, to taste
- Black pepper, to taste
- Oil for frying, such as canola, vegetable, or peanut oil
For the dry coating mix:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For the batter:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup cold club soda
- 1 large egg
Optional for serving:
- Tartar sauce
- Lemon wedges
- French fries
- Coleslaw
- Malt vinegar
Kitchen Tools You’ll Need
- Large heavy pot or Dutch oven
- Thermometer for oil
- Mixing bowls
- Whisk
- Tongs or spider strainer
- Wire rack or paper towel-lined tray
If you have ever tried frying without a thermometer, you know it can feel like guessing in the dark. A thermometer makes a big difference here. It helps you get that nice golden coating instead of greasy or burnt batter.
How to Make Long John Silver's Battered Fish at Home
Step 1: Prepare the fish.
Pat the fish fillets dry very well with paper towels. This matters more than people think. Wet fish and batter do not get along. Too much moisture can make the coating slide off. Cut the fish into evenly sized pieces so they cook at the same rate. Season lightly with salt and black pepper.
Step 2: Heat the oil.
Pour about 2 to 3 inches of oil into a heavy pot or Dutch oven. Heat it to 350°F. Try to keep the oil between 350°F and 365°F while frying. If the oil is too cool, the fish will absorb oil and get greasy. If it is too hot, the batter may brown before the fish cooks through.
Step 3: Make the dry coating mix.
In a shallow bowl, stir together the 1/2 cup flour and 1/4 cup cornstarch. This first dusting gives the wet batter something to grab onto. Think of it like primer before paint. It helps the final crust cling better.
Step 4: Make the batter.
In a medium bowl, whisk together the 3/4 cup flour, 1/4 cup cornstarch, baking powder, salt, sugar, onion powder, and garlic powder. In a separate small bowl, beat the egg with the cold club soda. Pour the wet ingredients into the dry ingredients and whisk just until combined.
Do not overmix. A few small lumps are totally fine. In fact, they help keep the batter light. Overmixing can make the coating tougher.
Step 5: Coat the fish.
Dredge each piece of fish lightly in the dry flour-cornstarch mix. Shake off the extra. Then dip the fish into the batter, making sure every side is coated.
Step 6: Fry in batches.
Carefully lower 2 to 3 pieces of battered fish into the hot oil. Do not crowd the pot. Fry for about 3 to 5 minutes per batch, turning if needed, until the coating is puffed and golden brown.
The fish is done when the coating is crisp and the inside reaches a safe minimum internal temperature of 145°F. The fish should flake easily with a fork.
Step 7: Drain and rest.
Transfer the fried fish to a wire rack set over a baking sheet or to a paper towel-lined tray. A wire rack is best because it helps the crust stay crisp all around. Sprinkle lightly with salt while still hot if you like.
Step 8: Serve right away.
Serve the fish hot with tartar sauce, lemon wedges, fries, or coleslaw. This fish is at its absolute best fresh from the fryer, when the coating is still audibly crisp.
Tips for Extra Crispy Battered Fish
- Use cold club soda for a lighter batter
- Pat the fish dry before coating
- Do not overmix the batter
- Keep the oil temperature steady
- Fry in small batches
- Drain on a wire rack instead of stacking the fish
If your first batch is not perfect, do not worry. Frying gets easier fast. Usually by the second batch, things really click.
Best Fish to Use for This Recipe
For the best copycat battered fish, use a mild white fish. Good options include:
- Cod – flaky, mild, and easy to find
- Pollock – very close to many fast food fish fillets
- Haddock – slightly sweeter flavor and tender texture
- Tilapia – budget-friendly, though a bit thinner
Cod is my favorite when I want a thicker, restaurant-style piece. Pollock is a great choice if you want something that feels especially close to the fast food version.
Easy Serving Ideas
- Serve with fries for a classic fish and chips style dinner
- Make a fish sandwich with a soft bun and tartar sauce
- Cut into strips for dipping
- Pair with macaroni and cheese for comfort food vibes
- Serve with hush puppies and coleslaw for a full seafood basket feel
Want to make it feel like a drive-thru meal at home? Add fries, a little malt vinegar, and plenty of napkins. That usually does the trick.
Time-Saving and Home Kitchen Shortcuts
If deep frying feels like a lot, here are a few ways to simplify things.
Use frozen fish fillets:
Just thaw them fully and pat them very dry before starting.
Mix the dry ingredients ahead:
You can combine the flour, cornstarch, and seasonings earlier in the day. Add the club soda and egg right before frying for the best texture.
Shallow fry instead of deep fry:
You can use a deep skillet with about 1 inch of oil, though the shape may be a little less even. Turn carefully halfway through.
Air fryer note:
This specific wet batter is not ideal for a standard air fryer because the batter can drip before it sets. If you need an air fryer version, breaded fish works better than battered fish.
Allergy-Friendly and Dietary Modifications
This is where a home recipe really shines. You can adjust it for your family’s needs much more easily than a restaurant meal.
Gluten-free:
- Use a good 1-to-1 gluten-free flour blend in place of all-purpose flour
- Make sure your cornstarch and baking powder are certified gluten-free
- Double-check that your club soda is gluten-free
- Fry in clean oil that has not been used for breaded foods containing wheat
Dairy-free:
- This recipe is naturally dairy-free as written in most cases
- Still check your club soda and any dipping sauces just to be safe
- Use dairy-free tartar sauce or serve with lemon
Egg-free:
- Replace the egg with 2 to 3 tablespoons of aquafaba or a commercial egg replacer
- The coating may be slightly less rich, but it can still work well
Soy-free:
- Use a soy-free frying oil, such as canola or peanut oil, if tolerated
- Check condiments carefully since many tartar sauces contain soybean oil
Nut-free:
- Avoid peanut oil if needed
- Use vegetable or canola oil instead
- Check labels on all packaged ingredients for cross-contact warnings
Lower-sodium:
- Reduce the added salt in the batter
- Skip salting after frying
- Use a lower-sodium side dish like simple slaw with vinegar dressing
Pescatarian-friendly:
- This recipe already fits a pescatarian diet
- Just be mindful of your side dishes and dipping sauces
Vegan idea:
- Use thick strips of hearts of palm, extra-firm tofu, or king oyster mushrooms instead of fish
- Use aquafaba instead of egg
- Season well with salt, a pinch of kelp powder, and a little lemon for a seafood-style flavor
Paleo note:
- This recipe is not a natural fit for strict paleo because of the flour, cornstarch, and club soda batter style
- If needed, try a cassava flour coating instead, but the result will be different from the classic restaurant texture
If you cook for someone with a serious food allergy, always read labels carefully and avoid cross-contact in your kitchen. Separate tools, clean oil, and clean prep space all matter.
Storage and Reheating
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating:
For the crispiest results, reheat in a 375°F oven or air fryer for a few minutes until hot. Avoid the microwave if possible. It will warm the fish, but the coating usually goes soft.
Food safety tip:
Reheat leftovers to 165°F before eating.
Approximate Nutrition Per Serving
This is an estimate for 1 of 4 servings, not including tartar sauce or sides.
- Calories: 390
- Protein: 29g
- Carbohydrates: 27g
- Fat: 18g
- Fiber: 1g
- Sugar: 1g
- Sodium: 720mg
Final Thoughts
This Long John Silver's battered fish copycat recipe is one of those fun homemade meals that feels nostalgic and satisfying at the same time. It gives you that crunchy outside and flaky inside without needing to leave the house. And once you make it once, you may be surprised by how doable it really is.
If you try this recipe, I would love to hear how it turned out for you. Did you use cod, pollock, or something else? Did you serve it with fries, slaw, or make sandwiches? Leave a comment and share your twist. And if this recipe made dinner easier or tastier, please share it with a friend.
Disclaimer
This is a copycat recipe created for home cooks and is inspired by the style of a popular restaurant dish. It is not the original recipe, and no knowledge of any proprietary or actual restaurant recipe is implied. Long John Silver's is a recognized brand name of its respective owner, and this post is not affiliated with or endorsed by them.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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