Homemade Long John Silver’s Batter Recipe

Step 3: Mix Wet Ingredients

1. In a separate bowl, lightly beat the egg.
2. Add cold sparkling water and the teaspoon of oil or melted butter. Stir gently to combine.

Important: Using sparkling water adds bubbles to the batter, making it airy and crisp.

Step 4: Combine Wet and Dry Ingredients

1. Gradually pour the wet ingredients into the dry ingredients.
2. Stir gently with a fork or whisk until just combined.

Warning: Don’t overmix. Lumps are okay. Overmixing activates gluten and makes the batter heavy and chewy instead of crispy.

Step 5: Preheat the Oil

1. In a deep frying pan or pot, pour enough vegetable oil for deep frying (2–3 inches).
2. Heat the oil to 350–375°F (175–190°C).
3. Test the oil by dropping a small amount of batter into it—it should sizzle and float immediately.

Step 6: Coat and Fry

1. Pat your seafood dry again before dipping.
2. Dip each piece of fish or shrimp into the batter, letting excess drip off.
3. Carefully place into hot oil.
4. Fry in batches, avoiding overcrowding, for 3–5 minutes or until golden brown.
5. Flip halfway if needed for even cooking.

Step 7: Drain and Serve

1. Remove fried seafood with a slotted spoon.
2. Place on a plate lined with paper towels to drain excess oil.
3. Serve immediately with tartar sauce, lemon wedges, or your favorite dipping sauce.

Extra Tips for Perfect Long John Silver’s Style Batter

• Keep the batter cold; warm batter absorbs more oil and becomes soggy.
• Use a thermometer to maintain the oil temperature. Too hot = burnt outside, raw inside. Too cool = greasy batter.
• For even lighter batter, sift the flour before mixing.
• If making ahead, don’t coat the seafood until ready to fry. Batter sticks best when fresh.

With this recipe, you can enjoy restaurant-style crispy fried seafood at home without any pre-made mixes. The combination of cornstarch, sparkling water, and careful frying is the trick to that signature Long John Silver’s crunch.

If you want, I can also make a visual step-by-step guide with images for each stage—so it’ll feel like you’re following a cooking video right in your kitchen.

Do you want me to do that next?