Long John Silver’s Batter


  • 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


  1. Begin by sifting together the flour, cornstarch, baking soda, baking powder, and salt into a mixing bowl. This helps to combine the dry ingredients evenly and prevents clumping.
  2. Gradually add the water to the dry ingredients, mixing well to ensure a smooth batter.
  3. Use the batter to coat fish or chicken fillets evenly. Make sure the entire surface of the fillet is covered for a uniform cook.
  4. Deep fry the coated fillets in hot oil until they achieve a nice golden brown color. This usually indicates that the fillets are cooked perfectly inside and crispy on the outside.

Additional Tips:

  • Consistency of Batter: The batter should be neither too thick nor too thin. If it’s too thick, add a little more water; if too thin, add a bit more flour.
  • Temperature for Frying: Heat the oil to about 350°F to 375°F. A proper frying temperature ensures the batter becomes crispy without absorbing too much oil.
  • Avoid Overcrowding: When deep frying, do not overcrowd the pan. This can lower the oil’s temperature and result in soggy, oil-laden food.
  • Draining Excess Oil: After frying, place the fillets on a wire rack or paper towels to drain any excess oil.
  • Serving Suggestion: Serve with lemon wedges, tartar sauce, or your favorite dipping sauce for an enhanced flavor.

Nutrition Facts:

Note: These values are approximate and can vary based on the type and size of the fillets used, as well as the amount of batter and oil absorbed.

  • Calories: Approximately 100-150 calories per serving (excluding the fish or chicken)
  • Protein: Minimal; primarily from the fish or chicken used
  • Fat: Varies depending on the amount of oil absorbed during frying
  • Carbohydrates: About 15-20g per serving, mainly from the flour and cornstarch
  • Sodium: Moderate, due to the added salt in the batter
  • Dietary Fiber: Minimal; this recipe is low in fiber

This Long John Silver’s batter recipe is a classic way to create a delicious, crispy coating for fish and chicken. It’s simple, quick, and brings a touch of restaurant-quality to your home cooking. However, those watching their calorie or fat intake should consider the oil absorption during frying.