In a large mixing bowl, whisk together:
✔ Flour
✔ Cornstarch
✔ Baking powder
✔ Baking soda
✔ Sugar
✔ Salt
✔ Optional seasonings
Make sure everything is evenly combined for a smooth batter.
Step 2 — Add the Cold Water
Gradually pour in ice-cold water or club soda, whisking gently until the batter is smooth.
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Batter should be slightly thick but still pourable.
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DO NOT overmix; small lumps are okay.
Keeping it cold ensures maximum crispiness.
Step 3 — Heat the Oil
Heat oil in a deep skillet or fryer to 350–365°F (175–185°C).
Proper temperature = crisp, non-greasy coating.
Step 4 — Dip and Fry
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Pat fish or chicken dry with paper towels.
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Dip each piece into the batter, coating thoroughly.
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Carefully place into hot oil.
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Fry until golden brown and crisp (about 3–5 minutes depending on thickness).
Flip halfway for even browning.
Step 5 — Drain and Serve
Transfer fried pieces to a wire rack or paper towels.
Serve immediately with:
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Tartar sauce
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Malt vinegar
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Lemon wedges
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Coleslaw
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Fries
Like the restaurant, but BETTER!
⭐ Tips for the BEST Long John Silver’s-Style Batter
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Use very cold water — it creates the lightest texture
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Do not overcrowd the fryer
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Use white flaky fish like cod, pollock, or haddock
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Fry at steady high heat — below 350°F creates soggy coating
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Serve hot and fresh, as fried batter loses crispness over time
🔥 Variations
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For extra crunch: add ¼ cup extra cornstarch
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For seafood flavor: add ½ tsp Old Bay seasoning
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For spicy batter: add cayenne pepper
🧂 Storage & Reheating
This batter is best used fresh.
But leftovers can be reheated:
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Air fryer: 375°F for 4–5 minutes
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Oven: 400°F for 8–10 minutes
Avoid microwaving — it softens the coating.
