Long John Silver’s Batter Recipes

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The manufacturing procedure is really easy, you just need to comply with the methods that we have written on this page. The following are the phases of exactly how to prepare Long John Silver’s Batter.

Sometimes you just want a nice little fried food crunch. Nobody brings that snap to fried foods quite like Long John Silver’s. The franchise started in Lexington, Kentucky in 1969 — not exactly a place that makes you think fish and chips. But that was the point — the 1960s were a simpler time and finding fish in the middle of the country wasn’t as common as it is today. The idea was a hit with locals who hadn’t had an opportunity to enjoy that particular fare, and with that, Long John Silver’s spread. Of course, finding an piece of fish you want anywhere in the world is pretty easy today, but there’s something about that crispy crunch on Long John Silver’s fish — with that unique spice blend and golden texture — that makes you want to indulge. The batter is the key — and it’s not that difficult to replicate. This is how to make your own fish at home, just like they do at Long John Silver’s.

Here’s what you need to create your own at-home Long John Silver’s fish: cod (Alaskan if you can get it), soybean oil (or something with little to no trans fats), white flour, corn starch, yellow corn flour, MSG, paprika, white pepper, baking powder, garlic powder, salt, guar gum, and soda water. The full ingredients list is at the end of this article, along with a step-by-step recipe.

The key to Long John Silver’s is that unique crunchy coating. As with most restaurants today, the ingredients are listed right on their website; so as long as you know what it all means you’re golden. The batter is basically tempura, which in 1969 would be as exotic as Ethiopian food in Gordo, Alabama. But the “official recipe” leaves something out — water. Obviously Long John Silver’s isn’t making a dry rub for their fish, there is some liquid. A good tempura uses some sort of bubbled water — club or seltzer.  So even though it’s not listed with the ingredients, we’re going to use club soda, because pretty much every tempura recipe uses some bubbly water. The important thing to note is the ratio of water to “dry” is at least 1:1, some store-bought tempura mixes call for 1:1.5 batter to water; this is going to be an eyeball measurement as you prepare the tempura.


  • Soybean oil (can substitute canola or safflower oil)
  • 2, 3-ounce pieces of frozen cod (Alaskan if available), thawed
  • ½ cup white flour
  • ¼ cup corn flour
  • 2 tablespoons cornstarch
  • ½ teaspoon MSG
  • ½ teaspoon paprika
  • ½ teaspoon white pepper
  • Pinch of salt
  • 1 teaspoon baking powder
  • ½ teaspoon guar gum
  • 1 cup cold club soda


  1. Heat oil to 375 degrees in a pot or fryer.
  2. Make 2, 3-ounce filets. Create a diamond shape by trimming off the sides (optional). Pat dry with a paper towel. If your fish is too thick, filet in half to create two thin cuts. Set aside.
  3. Combine all remaining ingredients except club soda inside a small bowl.
  4. …………………………….

for full recipes please see : www.mashed.com

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