This crispy fish batter recipe delivers that iconic light, airy, golden crunch just like the classic Long John Silver’s coating. Perfect for fish fillets, shrimp, onion rings, or even chicken strips. Simple ingredients, fast prep, and unbeatable crispiness.
INGREDIENTS
1 cup all-purpose flour
¼ cup cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon sugar
1 cup cold club soda or cold water
1 egg (optional, for extra richness)
Pinch of white pepper (optional)
Vegetable oil, for frying
INSTRUCTIONS
PREPARE THE BATTER
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and sugar until evenly combined.
ADD LIQUIDS
Slowly pour in the cold club soda (or cold water), whisking gently until the batter becomes smooth and lump-free. The batter should be thin but able to coat the fish.
OPTIONAL FLAVOR BOOST
If using, whisk in the egg and a pinch of white pepper for added flavor and a slightly richer texture.
REST THE BATTER
Let the batter rest for 10 minutes while you heat the oil. This helps create a lighter, crispier coating.
HEAT THE OIL
Heat vegetable oil in a deep fryer or heavy pot to 375°F (190°C). Maintain this temperature for best results.
FRY UNTIL GOLDEN
Dip fish fillets (or onion rings or chicken strips) into the batter, allowing excess to drip off. Carefully lower into the hot oil. Fry for 3–4 minutes per side until deeply golden and crispy.
DRAIN AND SERVE
Remove from oil and drain on paper towels. Serve immediately while hot and crunchy.
SERVING IDEAS
Pair with fries, coleslaw, tartar sauce, or malt vinegar for a true seafood-shop experience.
TIME & NUTRITION
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: ~210 kcal per ¼ cup batter
Servings: 6