Copycat Long John Silver’s Crispy Batter-Dipped Fish

Why You’ll Love This Recipe

• Ultra-light, lacy, shatter-crisp coating thanks to cornstarch, baking powder, and fizzy club soda.
• Classic boardwalk flavor with simple pantry spices and optional MSG for that nostalgic savory pop.
• Home-cook friendly: quick prep, no special equipment beyond a pot and thermometer.
• Versatile: works with pollock, cod, or haddock and pairs perfectly with malt vinegar and tartar sauce.

Grocery List

• Produce: Lemons, fresh parsley or dill (optional garnish)
• Dairy: None required (tartar sauce, if buying, is refrigerated)
• Pantry: Whitefish fillets, all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, sugar, garlic powder, onion powder, white pepper, malt vinegar, club soda, neutral frying oil, vodka (optional), tartar sauce

Full Ingredients

For the Fish

• 1 1/2 lb skinless whitefish (pollock for classic vibes; cod or haddock also great), cut into 8 long planks about 1 x 5 inches
• 1 tsp kosher salt
• Freshly ground black or white pepper (optional)

Dry Dredge

• 1/3 cup all-purpose flour (45 g)
• 1/3 cup cornstarch/cornflour (45 g)
• 1/2 tsp kosher salt

Fizzy, Cornflour-Boosted Batter

• 3/4 cup all-purpose flour (90 g)
• 1/2 cup cornstarch/cornflour (60 g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp white pepper
• 1/4 tsp MSG (optional but highly recommended)
• 3/4 cup ice-cold club soda or seltzer (180 ml)
• 1/4 cup vodka (60 ml; or replace with more club soda)
• 1 tbsp malt vinegar

For Frying & Serving

• 2–3 quarts neutral oil (canola, peanut, or vegetable), heated to 360°F (182°C)
• Lemon wedges, malt vinegar, and tartar sauce
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Prep fish and equipment

Line a sheet pan with a wire rack. Heat your oven to 200°F (93°C) to hold fried pieces. Pour oil into a Dutch oven or deep, heavy pot to a depth of 2–3 inches and preheat to 360°F (182°C). Pat the fish very dry. Sprinkle with 1 tsp kosher salt (and a little pepper if you like) and refrigerate for 10 minutes; this lightly firms and seasons the fish.

Step 2: Make the dry dredge

In a shallow dish, whisk together the flour, cornstarch, and salt. This thin, starchy coat helps the batter cling and creates a micro-crisp layer under the bubbles.

Step 3: Whisk the fizzy batter

In a medium bowl, whisk the batter dry ingredients: flour, cornstarch, baking powder, baking soda, salt, sugar, garlic powder, onion powder, white pepper, and optional MSG. Right before frying, pour in the ice-cold club soda, vodka, and malt vinegar. Stir gently until just combined; a few small lumps are good. Keep the bowl nestled in an ice bath or pop it in the fridge while you dredge the fish. Cold batter equals maximum crunch.

Step 4: Dredge the fish

Blot the fish dry again. Toss each piece in the dry dredge, coating all sides. Shake off excess so only a whisper-thin layer remains—too much dredge can thicken the crust.

Step 5: Batter and fry in batches

Working with 2–3 pieces at a time, dip fish into the batter, letting the excess stream off in a thin sheet. Carefully lower into 350–360°F (177–182°C) oil. Fry 3–4 minutes, turning once, until deep golden with lacy, bubbly edges and the fish registers 145–150°F (63–66°C). Maintain oil temperature between batches.

Step 6: Drain, season, and hold warm

Lift fish to the rack and immediately sprinkle with a pinch of flaky salt. Keep finished pieces in the 200°F (93°C) oven while you finish the rest. For an extra-crisp finale right before serving, give the pieces a quick 30-second refry at 375°F (191°C).

Step 7: Serve

Transfer to a platter. Add lemon wedges, a splash of malt vinegar, and tartar sauce for dipping. Enjoy the shatter as you bite through the airy crust into the flaky white fish.

Pro Tips

• Keep everything cold: club soda, vodka, and even the mixing bowl. Cold batter plus hot oil equals maximum lift and lacy bubbles.
• Don’t overmix the batter. Light stirring limits gluten development and preserves carbonation for a lighter crust.
• Vodka boosts crispness by evaporating quickly and inhibiting gluten; if skipping, replace with extra club soda.
• Fry in small batches so the oil temp stays near 360°F. Let it rebound between batches for even color and crunch.
• Shape matters: cutting long planks (about 1 x 5 inches) gives that classic fast-casual profile and fries evenly.

Variations

• Beer-Battered: Swap club soda for a light lager; reduce sugar to 1/2 tsp. Expect a slightly deeper color and malty aroma.
• Gluten-Free: Use 3/4 cup rice flour + 1/2 cup cornstarch in the batter and 2/3 cup rice flour in the dredge; choose gluten-free baking powder.
• Spicy: Add 1/2–1 tsp cayenne or hot paprika to the batter and serve with a squeeze of lemon and hot sauce.

Storage & Make-Ahead

Fried fish is best fresh. To make ahead, mix the batter dry ingredients and store airtight up to 1 month; cut and salt the fish up to 4 hours ahead, then keep refrigerated and very dry. Leftovers: cool completely on a rack, refrigerate up to 2 days. Reheat on a rack at 400°F (204°C) for 8–10 minutes or in an air fryer at 375°F (191°C) for 5–7 minutes until re-crisped. For longer storage, freeze cooked pieces on a tray, then bag up to 1 month; reheat from frozen at 425°F (218°C) for 12–15 minutes.

Nutrition (per serving)

Approximate: 500 calories; 22 g fat; 38 g carbohydrates; 32 g protein; 860 mg sodium. Values will vary with oil absorption and fish type.