Best 8 Long John Silvers Batter Mix Recipes

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**Indulge in the Crispy Delight of Long John Silver's Batter Mix: A Culinary Journey Through Golden-Fried Goodness**

In the realm of fast food indulgence, few dishes hold a place as iconic as Long John Silver's fried seafood. The secret behind their crispy, golden-brown coating lies in their signature batter mix, a carefully crafted blend of seasonings and ingredients that transforms ordinary seafood into culinary masterpieces. Embark on a delectable journey as we explore the secrets of Long John Silver's batter mix, unveiling the recipes that bring the magic of their crispy creations to your home kitchen. Discover the art of preparing the perfect batter, from selecting the finest ingredients to achieving the ideal consistency. Delight in a symphony of flavors as we delve into variations of the classic batter mix, infusing it with herbs, spices, and a touch of creativity. Recreate the magic of Long John Silver's at home, tantalizing your taste buds with every bite of crispy, golden-fried seafood. Prepare to embark on a culinary adventure that will redefine your perception of fried seafood, leaving you craving more with each delectable morsel.

Here are our top 8 tried and tested recipes!

LONG JOHN SILVERS BATTER MIX RECIPE - (4.2/5)



Long John Silvers Batter mix Recipe - (4.2/5) image

Provided by Pattywak

Number Of Ingredients 6

1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups hot water (Kerry says to use ginger ale instead of water)

Steps:

  • In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

LONG JOHN SILVER'S FISH BATTER RECIPE (+ SECRET INGREDIENT)



Long John Silver's Fish Batter Recipe (+ Secret Ingredient) image

Provided by insanelygood

Categories     Copycat Recipes

Time 20m

Number Of Ingredients 12

1 pound cod filets
3/4 cup all-purpose flour
2 tablespoon corn starch
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon paprika
3/4 cup club soda (can also use plain water)
Oil for frying

Steps:

  • First, make the batter by combining all of the dry ingredients. Mix together.
  • Add club soda and mix until combined. Batter's done!
  • Pat dry 1 pound of cod fillet with a paper towel. Removing its excess liquid will reduce splatter as you fry it.
  • Place two pieces of cod fillet into the batter. Let them sit for a few minutes so the batter thoroughly coats the fish.
  • While the fillet's are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2 to 3/4 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. This will take about 5-10 minutes. Use a deep-frying thermometer so you know when you've hit 350 degrees F.
  • Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature.
  • Flip the fish over and fry for another 3-4 minutes or until golden brown.
  • Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
  • Let the oil reach 350 degrees Fahrenheit before adding the next batch of fish. Repeat until you've fried the entire pound of cod fillets.
  • Enjoy!

Nutrition Facts : Calories 463 cal

LONG JOHN SILVER'S FISH BATTER RECIPE - (3.9/5)



Long John Silver's Fish Batter Recipe - (3.9/5) image

Provided by HyzQueen

Number Of Ingredients 8

8 fish or chicken filets
1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups water
Vegetable oil for frying

Steps:

  • In a mixing bowl, sift flour, cornstarch, baking soda, baking powder and salt together. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.

HOW TO MAKE BATTER JUST LIKE LONG JOHN SILVER'S



How to make Batter just like Long John Silver's image

copycat

Provided by Kathleen Riemer

Categories     Fish

Number Of Ingredients 6

1 1/2 cups flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups hot water (can use ginger ale instead of water)

Steps:

  • 1. In a mixing bowl, sift dry ingredients. Add the water and mix together very well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown

BATTER JUST LIKE LONG JOHN SILVER'S.



Batter just like Long John Silver's. image

so good!!

Provided by Brenda Staub

Categories     Fish

Number Of Ingredients 6

1 1/2 c cups flour
4 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 c hot water

Steps:

  • 1. In a mixing bowl, sift dry ingredients. Add the water and mix together very well.
  • 2. Completely cover and coat 8 fish or chicken fillets with the batter.
  • 3. Deep fry until golden brown.

LONG JOHN SILVER'S FISH BATTER



Long John Silver's Fish Batter image

Mom got this recipe from somewhere a long time ago and passed it on to me. Just multiply the amounts according to how much fish that you have to fry.

Provided by Mysterygirl

Categories     Grains

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Steps:

  • Sift dry ingredients.
  • Add water and mix well.
  • Use to coat fish or chicken filets.
  • Cover the fish completely.
  • Deep fry until a nice golden brown.

LONG JOHN SILVER'S BATTERED FISH (COPYCAT)



Long John Silver's Battered Fish (Copycat) image

My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Whitefish

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 1/2-2 lbs boneless white fish (cod, halibut, or pollock)
2 3/4 cups all-purpose flour
6 tablespoons cornstarch
1 tablespoon masa harina
1 tablespoon fine sea salt
2 teaspoons powdered sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon Accent seasoning
1/2 teaspoon white pepper
3/8 teaspoon ground fennel
3/8 teaspoon ground tarragon
3/8 teaspoon ground turmeric
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 3/4 cups cold water
2 tablespoons lemon juice
3/4 teaspoon malt vinegar
canola oil

Steps:

  • NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
  • THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
  • POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
  • MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
  • INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
  • REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
  • DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
  • DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
  • ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
  • SERVE and enjoy!

LONG JOHN SILVERS FISH BATTER COPYCAT RECIPE



Long John Silvers Fish Batter Copycat Recipe image

Long John Silvers Fish Batter recipe is perfect for fish, and so much more

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 pounds cod sliced into 3 ounce pieces (you can use other types of fish)
2 cups flour
1/4 cup corn starch
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
16 ounces club soda
Oil for frying

Steps:

  • If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir. Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.

Nutrition Facts : Calories 458 kcal, Carbohydrate 38 g, Protein 31 g, Fat 19 g, SaturatedFat 15 g, Cholesterol 65 mg, Sodium 1159 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Tips:

  • For a crispy batter, make sure the oil is hot enough before adding the fish. The ideal temperature is 350°F (175°C).
  • To prevent the batter from sticking to the fish, dip the fish in flour before coating it with the batter.
  • Don't overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
  • Cook the fish until it is golden brown and flaky. This will ensure that it is cooked through.
  • Serve the fish immediately with your favorite dipping sauce.

Conclusion:

Making Long John Silver's batter mix at home is easy and affordable. With a few simple ingredients, you can create a delicious and crispy batter that will make your fish taste like it came from a restaurant. So next time you're in the mood for some fried fish, give this recipe a try. You won't be disappointed, and you will surely enjoy the results that you have.

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