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Long John Silver’s has carved out a special place in the hearts of seafood lovers across the United States. With its origins dating back to 1969, this beloved fast-food chain has become synonymous with crispy, golden fish and delectable seafood offerings. Among its menu items, the signature fish batter stands out, providing that iconic crunch and flavor that fans have come to know and love. Whether enjoyed in a basket with fries or as part of a seafood platter, the perfectly battered fish is a hallmark of Long John Silver's experience.

Long John Silver's Fish Batter

Craving the iconic crunch of Long John Silver's fish? Try making their famous fish batter at home! This recipe combines all-purpose flour, cornstarch, baking powder, and seasonings to create a crispy coating that enhances the fish's natural flavors. Perfect for family dinners or casual meals, your homemade batter will deliver that nostalgic taste. Dive into the full recipe and enjoy a seafood feast at home! #FishBatter #SeafoodRecipes #LongJohnSilvers #FriedFish #CookingAtHome #CrispyFish
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Ingredients
  

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 cup cold water

1 tablespoon lemon juice

Optional: 1 teaspoon garlic powder for extra flavor

Instructions
 

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika.

    Whisk the dry ingredients together until well blended.

      Gradually add the cold water and lemon juice to the dry mixture, stirring gently until a smooth batter forms. (Add garlic powder if desired.)

        Let the batter rest for about 10-15 minutes.

          Dip your fish pieces into the batter, ensuring they are fully coated.

            Fry the battered fish in hot oil until golden brown and crispy, approximately 3-5 minutes per side.

              Remove from oil and drain on paper towels before serving hot.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4