Copycat Long John Silver’s Crispy Fried Fish delivers a light, crunchy coating wrapped around tender white fish. The batter combines flour, cornmeal, leavening, and cold ginger ale to create a crisp exterior that turns beautifully golden in hot oil.
Cod, haddock, and pollock all work well because their mild flavor pairs naturally with the savory batter. Meanwhile, an optional homemade tartar sauce adds creamy, tangy contrast with dill pickles, lemon, Dijon mustard, and fresh parsley.
The key to Copycat Long John Silver’s Crispy Fried Fish comes down to a few simple details. Dry the fish thoroughly, keep the ginger ale cold, maintain the frying oil near 350°F, and avoid crowding the pan. Finally, check the center of the fish with a food thermometer. USDA guidance recommends cooking fin fish to 145°F. Ask USDA
I started paying more attention to homemade fried fish after realizing that the batter matters just as much as the fish itself. A thick, heavy coating can hide the delicate texture underneath, while a lighter batter creates that satisfying contrast between a crunchy exterior and flaky center. Cold carbonated liquid became one of my favorite tricks because it makes the batter easy to work with and keeps the preparation simple. I also learned to fry only a few pieces at a time. It takes slightly longer to work in batches, but controlling the oil temperature gives each fillet a much more consistent golden crust.
Copycat Long John Silver’s Crispy Fried Fish
Equipment
- Deep-sided skillet or heavy-bottomed pot Use for frying the battered fish.
- Cooking thermometer Use to monitor the frying oil temperature.
- Food thermometer Use to check the internal temperature of the fish.
- Large mixing bowl Use for preparing the batter.
- Wire rack Use for draining the freshly fried fish.
- Tongs Use carefully when handling the fish.
Ingredients
- 6 fillets white fish, such as cod, haddock, or pollock
- 1 1/2 cups all-purpose flour
- 4 tbsp yellow cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups cold ginger ale
- 6 cups vegetable or canola oil, approximately, for frying
- 1/2 cup mayonnaise
- 2 tbsp dill pickles, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp fresh parsley, finely chopped
- 1/4 tsp salt, or to taste, for tartar sauce
- 1/8 tsp black pepper, or to taste, for tartar sauce
- 1 whole lemon, cut into wedges for serving
Instructions
- Pat the fish fillets thoroughly dry with paper towels. Completely thaw frozen fish before using.
- Whisk the flour, yellow cornmeal, baking soda, baking powder, and salt together in a large mixing bowl.
- Slowly pour in the cold ginger ale while whisking until a smooth, flowing batter forms.
- Heat vegetable or canola oil in a deep-sided skillet or heavy-bottomed pot to 350°F.
- Dip each fish fillet into the batter until completely coated and allow excess batter to drip away.
- Carefully lower the battered fish into the hot oil and fry in batches without overcrowding the pan.
- Fry until the coating becomes crisp and golden and the thickest part of each fish fillet reaches an internal temperature of 145°F.
- Transfer the cooked fish to a wire rack or paper towel-lined plate and allow excess oil to drain.
- Combine mayonnaise, chopped dill pickles, lemon juice, Dijon mustard, parsley, salt, and black pepper to make the optional tartar sauce.
- Serve the fried fish immediately with homemade tartar sauce and fresh lemon wedges.
Notes
Nutrition
Preparing the Fish and Crispy Batter
Dry and Prepare the Fish Fillets
Start with 6 white fish fillets.
Cod, haddock, or pollock all make good choices for Copycat Long John Silver’s Crispy Fried Fish.
If you’re using frozen fish, thaw the fillets completely before beginning.
Next, use paper towels to pat each fillet thoroughly dry.
Removing surface moisture helps the batter adhere more evenly to the fish. Excess moisture can also thin the coating where it touches the fillet.
Set the prepared fish aside while you mix the batter.
For consistent frying, fillets with a similar thickness work best because they’ll require approximately the same amount of cooking time.
Mix the Cold Ginger Ale Batter
Add 1½ cups all-purpose flour to a large mixing bowl.
Next, add 4 tablespoons yellow cornmeal, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
Whisk the dry ingredients until evenly distributed.
Slowly pour in 1½ cups cold ginger ale while whisking.
Continue until the ingredients form a smooth batter without large dry lumps.
The batter should feel thick enough to cling to a fish fillet. However, it should remain fluid enough to drip slowly from a spoon.
Keep the batter cold until you’re ready to coat the fish.
Frying the Fish Until Golden
Heat the Oil to the Right Temperature
Pour enough vegetable or canola oil into a deep-sided skillet or heavy-bottomed pot to comfortably fry the fillets.
Heat the oil to 350°F.
Use a cooking thermometer to monitor the temperature rather than estimating it.
Maintaining a consistent oil temperature helps the coating turn crisp and golden.
If you add too many pieces at once, the oil temperature can drop quickly. Therefore, plan to fry Copycat Long John Silver’s Crispy Fried Fish in batches.
Keep the cooking area clear, work carefully around the hot oil, and avoid dropping wet utensils or ingredients into it.
Batter and Fry the Fish
Dip one dry fish fillet into the prepared batter.
Turn it until the batter completely coats the surface.
Lift the fillet and let the excess batter drip back into the bowl.
Then carefully lower the battered fish into the hot oil.
Repeat with only as many fillets as your pan can comfortably hold without crowding.
Fry until the coating becomes deeply golden and crisp and the fish cooks through.
Cooking time will depend on the thickness of the fillets, so use temperature rather than appearance alone to determine when the fish is ready.
USDA guidance says fin fish should reach 145°F as measured with a food thermometer. Ask USDA
Draining the Fish and Making Tartar Sauce
Keep the Fried Coating Crisp
Carefully remove each cooked fillet from the oil with tongs or a slotted utensil.
Transfer the fish to a wire rack set over a baking sheet.
A paper towel-lined plate also works, although a rack allows excess oil to drip away without keeping the bottom of the coating directly against an absorbent surface.
Continue coating and frying the remaining fillets in batches.
Before adding each new batch, give the oil enough time to return to approximately 350°F.
Serve Copycat Long John Silver’s Crispy Fried Fish soon after frying because the coating has its best crunch while freshly cooked.
Mix the Homemade Tartar Sauce
While the fish drains, prepare the optional tartar sauce.
Place ½ cup mayonnaise in a small bowl.
Add 2 tablespoons finely chopped dill pickles, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon finely chopped fresh parsley.
Season with salt and black pepper to taste.
Stir until everything looks evenly combined.
You can prepare the sauce before frying and refrigerate it until serving time.
The creamy mayonnaise and Dijon provide richness, while pickles and lemon add enough acidity to balance the fried coating.
Serving Copycat Long John Silver’s Crispy Fried Fish
Serve the Fish Immediately
Arrange the hot fried fish on a serving platter.
Add fresh lemon wedges for squeezing over individual portions.
Then serve the homemade tartar sauce alongside the fish for dipping.
For a complete fish-and-chips-inspired dinner, pair the fillets with french fries. Coleslaw also adds a cool, crunchy contrast.
Because Copycat Long John Silver’s Crispy Fried Fish has the best texture shortly after cooking, try to coordinate your side dishes before you begin frying.
That way, you can bring everything to the table while the batter remains hot and crunchy.
Preserve That Crispy Texture
Avoid covering freshly fried fish tightly before serving.
Trapped steam can soften a crisp batter quickly.
Instead, place finished pieces on a wire rack while you complete the remaining batches.
Most importantly, use a thermometer to check the fish itself rather than relying entirely on the golden color of the batter. A beautifully browned coating doesn’t necessarily tell you the temperature at the center.
For fin fish, USDA guidance specifies 145°F. Ask USDA
Once properly cooked, serve immediately with tartar sauce and lemon for the best combination of crunchy batter and tender fish.
Ingredients
- 6 white fish fillets, such as cod, haddock, or pollock
- 1½ cups all-purpose flour
- 4 tablespoons yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups cold ginger ale
- 6 cups vegetable or canola oil, approximately, for frying
- ½ cup mayonnaise, for optional tartar sauce
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley, finely chopped
- ¼ teaspoon salt, or to taste, for tartar sauce
- ⅛ teaspoon black pepper, or to taste, for tartar sauce
- 1 lemon, cut into wedges, for serving
Instructions
- Pat the fish fillets thoroughly dry with paper towels. Completely thaw frozen fish before using.
- Whisk the flour, cornmeal, baking soda, baking powder, and salt together in a large bowl.
- Slowly whisk in the cold ginger ale until you have a smooth batter thick enough to coat the fish.
- Heat vegetable or canola oil in a deep-sided skillet or heavy pot to 350°F.
- Dip each fish fillet into the batter, coat completely, and let the excess drip away.
- Carefully lower the battered fish into the hot oil and fry in batches without overcrowding the pan.
- Cook until the coating becomes crisp and golden and the center of the fish reaches 145°F. Ask USDA
- Transfer the fried fish to a wire rack or paper towel-lined plate to drain.
- For the tartar sauce, combine mayonnaise, pickles, lemon juice, Dijon mustard, parsley, salt, and black pepper.
- Serve the crispy fish immediately with homemade tartar sauce and fresh lemon wedges.
Frequently Asked Questions
What fish works best for Copycat Long John Silver’s Crispy Fried Fish?
Cod, haddock, and pollock all work well. Choose mild white fish fillets with a relatively firm texture, and completely thaw frozen fillets before making the batter.
Why should the ginger ale be cold?
Cold ginger ale keeps the batter cool while its carbonation contributes to the light texture of the coating. Mix the batter shortly before you’re ready to fry the fish.
What temperature should the frying oil reach?
Heat the oil to approximately 350°F and monitor it with a cooking thermometer. Let the oil return to temperature between batches when necessary.
How do I know when fried fish is fully cooked?
Check the thickest part with a food thermometer. USDA food-safety guidance recommends cooking fin fish to an internal temperature of 145°F. Ask USDA
How can I keep the fried fish crispy?
Don’t overcrowd the frying pan, let the oil recover between batches, and drain finished fillets on a wire rack. Also, avoid tightly covering hot fried fish because trapped steam can soften the coating.
Conclusion
Copycat Long John Silver’s Crispy Fried Fish combines tender white fish with a light, golden batter for a satisfying homemade meal.
Flour and cornmeal provide the coating’s foundation, while baking powder, baking soda, and cold ginger ale help create its distinctive texture. Meanwhile, frying in batches helps maintain the oil temperature and promotes consistent browning.
The optional tartar sauce brings together creamy mayonnaise, tangy pickles, lemon, Dijon mustard, and parsley for an easy accompaniment.
For the best Copycat Long John Silver’s Crispy Fried Fish, serve each batch soon after frying. Add lemon wedges, tartar sauce, fries, or coleslaw, and enjoy the contrast between the crunchy golden exterior and tender fish inside.
