This Long John Silver’s Fish Recipe Copycat is your ticket to crispy, flavorful, restaurant-style fish at h
If you love the crispy, golden fish at Long John Silver’s, you’ll be thrilled to know you can make it right at home!
This Long John Silver’s Fish Recipe Copycat delivers tender, flaky fish coated in a crunchy, flavorful batter—just like the restaurant version.
Perfect for weeknight dinners, family gatherings, or a seafood night in, this recipe is easy, quick, and guaranteed to satisfy your cravings.
Why You’ll Love This Recipe!
- Crispy, golden exterior with juicy, flaky fish inside.
- Simple ingredients you likely have in your pantry.
- Quick prep for a restaurant-style meal at home.
- Perfect for serving with fries, hush puppies, or your favorite sides.
- A guaranteed crowd-pleaser for seafood lovers.
Copycat Long John Silver’s Batter Recipe Ingredients
- White fish fillets – Tender cod, pollock, or tilapia for frying.
- All-purpose flour – Provides structure and crispy coating for fish.
- Baking powder – Helps batter stay light and perfectly airy.
- Salt – Enhances natural flavor of fish and batter.
- Black pepper – Adds subtle heat and balanced seasoning to fish.
- Paprika – Optional spice giving color and mild smoky flavor.
- Cold sparkling water or beer – Creates light, crispy, restaurant-style batter texture.
- Vegetable oil – Used for deep frying fish until golden brown.
- Lemon wedges – Adds bright, tangy flavor when serving fish.
How To Make Long John Silvers Fish Recipe
Step 1: Pat your white fish fillets (cod, pollock, or tilapia) dry with paper towels. Season lightly with salt and pepper to enhance flavor.
Step 2: In a bowl, mix all-purpose flour, baking powder, salt, black pepper, and paprika (if using). Slowly whisk in cold sparkling water or beer until smooth. The batter should coat the back of a spoon.
Step 3: Pour vegetable oil into a deep skillet or fryer to a depth of about 1–2 inches. Heat to 350°F (175°C) for perfect frying.
Step 4: Dip each fillet into the batter, letting excess drip off. Fry in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C). Avoid overcrowding the pan to maintain crispiness.
Step 5: Remove fried fish with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and your favorite sides like fries, coleslaw, or hush puppies.
Long John Silvers Fish Recipe Tips
- Choose firm white fish – Cod, pollock, or tilapia work best for frying.
- Pat the fish dry – Removes excess moisture, helping the batter stick and stay crispy.
- Keep the batter cold – Cold sparkling water or beer makes the coating light and crunchy.
- Do not overcrowd the pan – Fry in batches to maintain proper oil temperature and even cooking.
- Maintain oil temperature – Keep oil around 350°F (175°C) for golden, perfectly cooked fish.
- Serve immediately – Fish is crispiest and most flavorful right out of the fryer.
- Optional seasonings – Add garlic powder, cayenne, or smoked paprika for extra flavor.
Storing, Freezing & Reheating Instructions
- Storing: Place leftover Long John Silver’s fish in an airtight container and refrigerate for up to 2 days. Keep the fish separate from any sauces to maintain crispiness.
- Freezing: Wrap cooled, fried fish tightly in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to 1 month for best quality.
- Reheating: Reheat refrigerated or frozen fish in a 350°F (175°C) oven for 5–10 minutes until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
Long John Silvers Fish Recipe Faqs
What type of fish works best? Firm white fish like cod, pollock, or tilapia are ideal for frying. They stay tender and flaky while holding the crispy batter.
Can I bake the fish instead of frying? Yes! Coat the fish lightly with oil and bake at 400°F (200°C) for 12–15 minutes until golden and cooked through.
Can I use gluten-free flour? Absolutely. Substitute 1:1 gluten-free flour for all-purpose flour in the batter for a gluten-free version.
How do I make the batter extra crispy? Use cold sparkling water or beer and avoid overmixing the batter. Fry in small batches to maintain oil temperature.
Can I make this recipe ahead of time? Prepare the batter and fish separately, but fry just before serving for the best texture and crunch.
What should I serve with this fish? Classic sides include fries, hush puppies, coleslaw, tartar sauce, or lemon wedges.
More Copycat Long John Silver’s Recipe
Long John Silver’s Tartar Sauce
Long John Silver Green Bean Recipe
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Long John Silvers Fish Recipe
Description
Ingredients
- 2 lbs white fish fillets, Cod, pollock, or tilapia work best.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika , optional
- 1 cup cold sparkling water, or beer
Instructions
- Pat 2 lbs white fish fillets dry with paper towels and season lightly with salt and pepper. Drying helps the batter stick and keeps the fish from getting soggy.
- In a bowl, whisk together 1 cup all-purpose flour , 1 teaspoon baking powder , 1 teaspoon salt , 1/2 teaspoon black pepper and 1/2 teaspoon paprika . Slowly add 1 cup cold sparkling wateror beer until smooth. The batter should be thick enough to coat the back of a spoon.
- Pour vegetable oil into a deep skillet or fryer to a depth of 1–2 inches and heat to 350°F (175°C).
- Dip each fillet into the batter, letting excess drip off. Fry in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C). Avoid overcrowding the pan.
- Remove fried fish with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges and your favorite sides.
Equipment
- Mixing Bowl
- Whisk
Nutrition
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