Copycat Long John Silver's Fish

Long John Silver's Copycat fried fish platter served in a black deep dish plate on a wooden table.

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This Copycat Long John Silver’s Fish Recipe features flaky Alaska cod coated in a light, crispy homemade batter made without beer. It’s golden, crunchy, and tastes just like the fast-food classic.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main

Cuisine: American, Fast Food

Servings: Servings

Calories: 265kcal

Author: Jeremy Klae

Equipment

1 Deep Fryer

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.

Nutrition