Quick Take: Flaky Alaska cod in a light, crispy, golden batter — no beer required, and remarkably close to the original. I've always been a huge fan of Long John Silver's, though the restaurants have gotten harder and harder to find. My mom used to take me as a kid, and she'd always order us extra "crunchies" — those little loose bits of fried batter — on the side. I skipped the beer in this batter on purpose; it keeps the coating lighter and crunchier, and honestly, I've never been convinced the original even uses one.
Whether you're making a Friday fish fry or just craving a nostalgic fast-food favorite, this one delivers. Serve it alongside Copycat Popeyes Cajun Fries for a full-on Long John Silver's Platter style feast at home.
If you enjoy recreating restaurant favorites at home, be sure to check out my Copycat Mall Bourbon Chicken, Copycat Arby's Roast Beef Sandwiches, and Copycat Taco Bell Recipes.
Jump to:
Ingredients
For the Fish
- Alaska Cod – Mild, flaky cod is the closest match to the fish traditionally served at Long John Silver's and holds up beautifully during frying.
For the Long John Silver's Batter
- All-Purpose Flour – Forms the base of the light, crispy batter.
- Cornstarch – Helps create an extra crisp, delicate coating.
- Baking Soda – Contributes to the airy texture of the batter.
- Baking Powder – Gives the coating a light lift as it fries.
- Kosher Salt – Enhances every layer of flavor.
- Granulated Sugar – Balances the savory ingredients and helps the batter brown.
- Onion Powder – Adds subtle savory depth.
- Garlic Powder – Complements the onion powder without overpowering the fish.
- Accent (MSG) – Adds the signature savory flavor that makes this copycat taste remarkably close to the original. If preferred, it can be omitted.
- Water – Brings the batter together into the perfect consistency for coating the fish.
See the recipe card below for the complete ingredient amounts.
Step-by-Step Instructions
Step 1. Prepare the Batter
Begin by whisking together all of the dry ingredients.
Once everything is evenly combined, slowly stir in the water until a smooth batter forms with no lumps remaining.
You want the batter thick enough to coat the fish but still loose enough to drip off slowly.
That’s what creates that light, crispy coating instead of a heavy breading.
Step 2. Batter the Fish
Next, slice the cod fillets diagonally, creating two triangle-shaped pieces from each fillet.
I like doing this because it gives the fish that classic Long John Silver’s look and also helps the pieces cook more evenly.
Now pat each fillet dry with a paper towel.
Removing that extra moisture helps the batter stick much better.
At this point, you can either coat each fillet individually or simply place all of the fish directly into the batter.
I actually prefer adding all of them to the bowl at once.
It’s faster, easier, and I’ve found it coats the fish just as evenly.
Step 3. Deep Fry the Battered Fish
Now, heat your cooking oil in an electric deep fryer to 360 degrees Fahrenheit.
A consistent oil temperature is one of the biggest keys to getting crispy fish.
If the oil is too cool, the batter absorbs oil and becomes greasy.
Too hot, and the outside browns before the fish has time to cook through.
Once the oil reaches temperature, carefully fry the fish in batches of two or three pieces.
Cook each batch for about three minutes per side, or until the batter is beautifully golden brown.
As you lower the fish into the fryer, use a metal spoon or spatula to gently lift each piece off the bottom of the basket for the first few seconds.
This keeps the batter from sticking to the fryer basket and pulling away from the fish before it has a chance to set.
Once the fish is golden brown on all sides, carefully remove it from the fryer and allow any excess oil to drip off.
Then place the fish on a wire rack set over a baking sheet.
I recommend skipping the paper towels here.
A wire rack lets air circulate underneath the fish, which helps the batter stay nice and crispy instead of trapping steam and softening the crust.
Step 4. Fry the Crunchies
Now for one of my favorite parts.
After all of the fish has finished frying, spoon the remaining batter directly into the hot oil.
Those little crispy batter pieces are one of the things everyone remembers from Long John Silver’s, and they’re way too good to throw away.
Once they’re golden brown, scoop them out and serve them right alongside the fish.
Expert Tips
- Pat the fish dry before dipping it into the batter.
- Maintain the oil temperature around 360°F for the crispiest coating.
- Fry in small batches to prevent the oil temperature from dropping.
- A wire rack keeps the coating much crispier than paper towels.
- Freshly fried fish always has the best texture.
- Don't skip the loose bits of batter that fall off in the oil — fish them out with a slotted spoon and salt them while hot. Consider it a cook's treat, or "crunchies," as my mom always called them.
What to Serve with Copycat Long John Silver's Fish
Complete the restaurant experience by serving this crispy fish with Copycat Long John Silver's Chicken, Copycat Popeyes Cajun Fries, classic coleslaw, hush puppies, or creamy macaroni and cheese. And don't forget plenty of tartar sauce and malt vinegar for dipping.
Recipe FAQs
Alaska cod is one of the best choices for recreating the mild, flaky texture of Long John Silver's fish at home.
Absolutely. This recipe was specifically developed without beer while still producing a light, crispy coating.
Yes. Just thaw it completely and pat it very dry before battering.
Place the cooked fish on a wire rack instead of paper towels and avoid covering it while it's still hot.
Yes. Reheat in an air fryer or oven until the coating becomes crispy again.
More Copycat Recipes You'll Love
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📖 Recipe
Copycat Long John Silver's Fish
Equipment
Ingredients
For the Fish
- 2 lbs Alaska Cod
For the Batter
- 1 ½ Cup Flour
- 4 tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Kosher Salt
- 2 teaspoon sugar
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Accent
- 1 ½ Cup Water
Instructions
- Whisk together all of the dry ingredients.
- Once everything is evenly combined, slowly stir in the water until a smooth batter forms with no lumps remaining.
- Slice the cod fillets diagonally, creating two triangle-shaped pieces from each fillet.
- Pat each fillet dry with a paper towel.
- Coat each piece of fish in the batter individually or gently place each piece in the bowl ensuring even coverage on each slice of cod.
- Heat your cooking oil in an electric deep fryer to 360 degrees Fahrenheit.
- Once the oil reaches temperature, carefully fry the fish in batches of two or three pieces for about three minutes per side, or until the batter is golden brown.
- Remove the fish to a wire rack set over a baking sheet.
- After all of the fish has finished frying, spoon the remaining batter directly into the hot oil, frying until golden brown and crispy. Serve them along with the fish for some extra crunchies.
Video
Notes
- Pat the fish dry before dipping it into the batter.
- Maintain the oil temperature around 360°F for the crispiest coating.
- Fry in small batches to prevent the oil temperature from dropping.
- As you lower the fish into the fryer, use a metal spoon or spatula to gently lift each piece off the bottom of the basket for the first few seconds to keep them from sticking to the fryer basket.
- A wire rack keeps the coating much crispier than paper towels.
- Freshly fried fish always has the best texture.
- Don't skip the loose bits of batter that fall off in the oil — fish them out with a slotted spoon and salt them while hot. Consider it a cook's treat, or "crunchies," as my mom always called them.
