The first time I made this Long John Silver style fish fry at home, my kids abandoned their screens and hovered over the stove like it was a magic trick.
Crispy, golden crust; flaky white fish inside; the batter is light but crackles when you bite it.
This recipe is simple, pantry-friendly, and scales easily for a weeknight dinner or a backyard fish fry.
If you want a quick side idea to go with this, try pairing the fish with a fluffy air-fryer baked potato for a classic plate. Air fryer baked potato
Why You’ll Love This Recipe
- Fast: Ready from pantry to plate in under 30 minutes once the oil is hot.
- Crowd-pleasing: Mild white fish and a seasoned, crisp batter appeal to kids and adults.
- Flexible: Use water for a neutral batter or beer for extra depth.
- Economical: Uses basic pantry staples and inexpensive white fish.
The batter hits the sweet spot between crunchy and airy. The cornmeal gives tooth and a rustic crunch while the flour and baking powder create lift, so the crust isn’t dense. The fish remains moist and flaky because the hot oil seals the batter quickly, keeping juices locked in.
"I made this for movie night and it tasted like the real deal—crispy outside, flaky inside. Best homemade fish fry I’ve ever made!" — Jenna, reader
Key Ingredients
All-purpose flour
All-purpose flour is the backbone of the batter. It provides structure and, when mixed with cornmeal and baking powder, gives a thin, even crust rather than a heavy shell. Use a fresh bag and spoon it into the cup rather than scooping directly to avoid packing.
Cornmeal
Cornmeal brings the signature gritty crunch that mimics the fast-food style coating. Fine or medium grind works best; coarse will be too sandy and ultra-fine will lose that pleasant texture. I like a medium grind from a reputable brand for consistency.
Baking powder
Baking powder is the leavening agent that makes the batter light and puffy. Don’t substitute with baking soda unless you also add an acid. Make sure your baking powder is active — a quick test is to mix a little in warm water and look for bubbles.
Cold water or beer
Cold liquid keeps the batter from activating the baking powder too soon and helps the crust puff right in the oil. Beer adds depth and a little bitterness that complements the fish. Use a light lager or pilsner; avoid heavy ales that change the flavor profile.
Full ingredient list:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup cold water or beer (for extra flavor)
- Fish fillets (such as cod or haddock)
- Oil for frying
Step-by-Step Instructions
Step 1: Combine the dry ingredients
In a bowl, whisk together the flour, cornmeal, baking powder, salt, paprika, garlic powder, and black pepper until evenly distributed.
Make sure the spices are evenly mixed to avoid pockets of salt or paprika on the fish.
Pro Tip: Use a medium-sized mixing bowl and whisk briskly; you’ll know it’s ready when the color is uniform and the cornmeal is evenly dispersed.
Step 2: Add the cold liquid
Gradually pour in the cold water or beer while stirring until the batter is smooth and thick enough to coat the back of a spoon.
If it looks too thick, add a splash more liquid; too thin and it won’t cling well to the fish.
Pro Tip: The batter should be pourable but not runny — it should coat the fish in one even layer. A chilled bowl helps keep the batter cold.
Step 3: Heat the oil
Heat oil in a deep fryer or a large, heavy skillet to 350°F (175°C). Use a thermometer for accuracy.
Keep the oil depth at least 2 inches so the fish can float while frying for even cooking.
Pro Tip: Drop a small spoonful of batter into the oil; it should sizzle and float up immediately and turn golden in about 30–45 seconds.
Step 4: Coat the fish
Pat your fish fillets dry with paper towels, then dip them into the batter, using tongs to lift and let excess drip off.
Work in batches to avoid crowding the pan which drops oil temperature and yields soggy crust.
Pro Tip: Dry fish gets a better sear. For thin fillets, a light dusting of flour before battering helps the batter cling.
Step 5: Fry until golden
Carefully place the battered fish in the hot oil and fry until golden brown and cooked through, about 4–5 minutes depending on thickness.
Flip gently if using a skillet to ensure even browning.
Pro Tip: The fish is done when it flakes easily with a fork and the crust is deeply golden. Keep an eye on oil temperature — maintain 350°F.
Step 6: Drain and serve
Remove the fish from the oil and drain on paper towels or a cooling rack set over a sheet pan to keep the crust crisp.
Serve hot with tartar sauce, lemon wedges, or a vinegar-based slaw.
Pro Tip: Don’t stack pieces when draining — stacking traps steam and softens the crust.
Expert Tips for Success
- Temperature control is everything. Use a digital thermometer and keep the oil at 350°F. If the oil drops below 325°F the crust will absorb oil and become greasy. If it goes above 375°F the crust will burn before the fish cooks through.
- Use neutral oil with a high smoke point. Peanut, canola, or sunflower oil are excellent choices. Olive oil smokes too easily and imparts flavor.
- Dry the fish thoroughly. Moisture on the surface brakes the batter adhesion and causes oil spatter. Pat fillets dry and chill briefly before battering.
- Work in small batches. Overcrowding lowers oil temperature and makes the crust soggy. Two to three fillets at a time is often perfect for a 10–12 inch skillet.
- Maintain a consistent batter temperature. Keep the batter in the fridge until you’re ready to fry to slow down the baking powder activation. Cold batter equals crispier finish.
- Test one piece first. Before committing the whole batch, fry a small piece to check seasoning and batter thickness. Adjust salt or spices if needed.
- Use a wire cooling rack for draining. Paper towels can make the bottom steam; a rack over a sheet pan holds the fish crisp.
- Choose fish with natural firmness. Cod, haddock, pollock, or tilapia work well. Oily fish will behave differently and may need less frying time.
- Season after frying. A light sprinkle of finishing salt as soon as the fish comes out brightens the flavor without dissolving the crust.
- Reheat carefully. If you need to reheat, use a toaster oven or 375°F oven for 8–10 minutes to re-crisp the crust rather than microwaving.
- Safety first. Keep a lid nearby to smother any oil flare-ups and never leave hot oil unattended.
You may also like a speedy weeknight protein option that pairs nicely with fried fish. 10-minute air fryer chicken sausage & veggies
Storage & Freezing
Fridge storage: Let the fish cool completely on a rack before storing.
Place in an airtight container layered with parchment to prevent sticking and store for up to 2 days.
Freezer storage: Flash-freeze individual pieces on a baking sheet for 1 hour, then transfer to a freezer bag.
Frozen fish keeps for up to 1 month without significant quality loss.
Reheating from fridge: Preheat the oven to 375°F (190°C).
Place on a wire rack over a baking sheet and heat for 8–12 minutes until warmed through and crisp.
Reheating from frozen: Bake from frozen at 400°F (200°C) for 12–18 minutes.
Flip halfway and check the internal temperature reaches 145°F for safety.
Avoid microwaving if you want crispness — the microwave will make the crust soggy. If you must microwave, finish in a hot skillet or under the broiler for a minute to re-crisp.
Variations & Substitutions
- Beer-battered option: Swap the cold water for a light beer for a deeper, slightly yeasty flavor. Use a pale lager or pilsner to keep it balanced.
- Gluten-free swap: Replace all-purpose flour with a 1:1 gluten-free baking blend and use cornmeal that is certified gluten-free. Expect a slightly different texture.
- Spicy batter: Add 1/2 teaspoon cayenne pepper or a teaspoon of hot sauce to the batter for heat. Pair with a cooling slaw or lemon-yogurt sauce.
- Panko finish: For an extra flaky crunch, dredge fillets in panko before frying or mix panko into the batter for more crunch variation.
If mornings are busy at your house, these breakfast ideas can be prepped ahead and enjoyed alongside your fish fry the next day. Air fryer breakfast burrito
Frequently Asked Questions
Q: Can I bake this batter instead of frying?
A: Baking changes the texture — you’ll get a drier crust without the deep-fried crisp. If you must bake, place battered fish on a wire rack over a baking sheet and bake at 425°F for 15–20 minutes, spraying lightly with oil to encourage browning.
Q: What fish is best for this recipe?
A: Firm, mild white fish like cod, haddock, pollock, or tilapia are best. They hold together during frying and have a neutral flavor that pairs well with the seasoned batter.
Q: How do I prevent the crust from falling off?
A: Pat the fish dry, dust lightly with flour, then dip into cold batter. Also keep oil temperature steady and avoid moving the fish too much while it forms its initial crust.
Q: Is beer necessary in the batter?
A: No. Beer is optional and adds flavor and slight aeration. Cold water gives a neutral profile and is perfect if you prefer no alcohol or want to serve to kids.
Q: Can I reuse the frying oil?
A: You can reuse oil once if it hasn’t been overheated or overly browned. Strain through cheesecloth or a coffee filter, store in a sealed container, and use again within a week for frying similar items.
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Final Thoughts
This Long John Silver style fish fry gives you that nostalgic, crunchy coating and flaky fish with minimal fuss.
It’s a recipe that rewards attention to temperature and a few technique tweaks.
Please leave a star rating on the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a comparison to a classic batter and to see a well-known version of this style, check out Long John Silver’s Fish Batter Recipe – Food.com.
If you want to browse the original chain menu for inspiration on sides and sauces, visit Menu | Long John Silver’s.
Long John Silver Style Fish Fry
Ingredients
For the Batter
- 1 cup all-purpose flour Provides structure for the batter.
- 1 cup cornmeal Brings crispy texture.
- 1 tablespoon baking powder Acts as the leavening agent.
- 1 teaspoon salt For seasoning.
- 1 teaspoon paprika Add flavor and color.
- 1/2 teaspoon garlic powder Provides aromatic flavor.
- 1/2 teaspoon black pepper For seasoning.
- 1 cup cold water or beer Beer adds flavor; keep cold to maintain batter consistency.
For the Fish
- 4 pieces fish fillets (such as cod or haddock) Ensure fish is firm for best results.
- oil for frying Neutral oil with a high smoke point Peanut, canola or sunflower oil recommended.
Instructions
Preparation
- In a bowl, whisk together flour, cornmeal, baking powder, salt, paprika, garlic powder, and black pepper until evenly distributed.
- Gradually pour in the cold water or beer while stirring until the batter is smooth and thick enough to coat the back of a spoon.
- Heat oil in a deep fryer or a large, heavy skillet to 350°F (175°C). Keep the oil depth at least 2 inches.
- Pat the fish fillets dry with paper towels, then dip them into the batter, using tongs to let excess drip off.
Cooking
- Carefully place the battered fish in the hot oil and fry until golden brown and cooked through, about 4-5 minutes.
- Remove the fish from the oil and drain on paper towels or a cooling rack.
- Serve hot with tartar sauce, lemon wedges, or a vinegar-based slaw.
