How to Make Crispy, Golden Batter for Perfect Fried Fish
Long John Silver’s is famous for its signature crispy fish coating — light, crunchy, and golden brown. This batter recipe closely mimics their iconic texture and flavor, making it ideal for homemade fish tacos or classic fish and chips.
Ingredients
¾ cup all-purpose flour
Provides the structure and bulk for the batter. All-purpose flour helps create a crisp crust when fried.
2 teaspoons cornstarch
Cornstarch adds extra crispness and lightness by reducing gluten formation and increasing crunch.
¼ teaspoon baking soda
Acts as a leavening agent to help the batter puff up and become airy when fried.
½ teaspoon salt
Enhances flavor and balances the batter.
Cold water (approximately ⅔ cup, adjust as needed)
Cold water is essential for a light batter; it slows gluten development and helps create a crisp coating.
Equipment Needed
Mixing bowl
Whisk or fork
Deep fryer or heavy-bottomed pot
Thermometer (to monitor oil temperature)
Slotted spoon or wire rack for draining
Instructions
1. Mix the Dry Ingredients
In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk them thoroughly until evenly combined and no clumps remain. This ensures an even distribution of leavening and seasoning.
2. Add Cold Water Gradually
Pour cold water slowly into the dry ingredients while whisking continuously. The batter should be smooth with no lumps. Aim for a consistency similar to heavy cream — thick enough to coat the fish but still fluid enough to drip off the spoon in a slow stream.
Note: If the batter is too thick, add a tablespoon of cold water at a time. If it’s too thin, add a bit more flour.
3. Prepare the Fish
Pat the fish fillets (cod, haddock, pollock, or your choice) dry with paper towels. Removing surface moisture helps the batter adhere better and prevents splattering during frying.
4. Heat the Oil
Fill a deep fryer or heavy-bottomed pot with vegetable oil, canola oil, or peanut oil (about 2-3 inches deep). Heat the oil to 350°F (175°C). Use a thermometer for accuracy — maintaining the temperature is crucial for crispy, non-greasy results.
5. Coat and Fry the Fish
Dip each piece of fish into the batter, making sure it’s completely coated. Let excess batter drip off to avoid clumps.
Carefully lower the battered fish into the hot oil. Do not overcrowd the pot — fry in batches if needed.
Fry for 3-5 minutes depending on thickness, turning once if necessary, until the batter is golden brown and crispy and the fish is cooked through (internal temperature of 145°F/63°C).
6. Drain and Serve
Use a slotted spoon to remove fish from the oil. Drain on a wire rack or paper towels to remove excess oil. Serve immediately while hot and crispy.
Tips for Perfect Batter
Use very cold water: Cold water slows gluten formation, resulting in a lighter, crispier crust. Some even use ice water.
Don’t overmix: Whisk just enough to combine ingredients. Overmixing activates gluten and makes the batter tough.
Maintain oil temperature: If oil is too cool, batter absorbs more oil and becomes greasy; too hot and it burns before cooking through.
Test batter consistency: The batter should coat the back of a spoon and drip off slowly. Adjust with small amounts of water or flour as needed.
Use fresh oil: Old or reused oil can affect flavor and crispiness.
Serving Suggestions
This batter is perfect for fish tacos, classic fish and chips, or fried seafood baskets. Serve with:
Tartar sauce or creamy remoulade
Fresh lime wedges for tacos
Coleslaw or a simple green salad
Crispy fries or hush puppies
