Can I use soda water instead of ginger ale?

Absolutely! Soda water gives a neutral bubble, so your batter will still be super light and crispy. Just note, ginger ale adds a touch of sweetness and a subtle flavor that makes the batter even better.

Is it necessary to heat the ginger ale?

Heating the ginger ale helps increase the carbonation for maximum bubbles in your batter, which is the key to its signature airy quality. If you’re in a rush, you can use it cold, but warming it up does give the best result.

Does this batter work with vegetables?

Definitely! Zucchini, mushrooms, onion rings—just about any veg you love will get shatteringly crisp in this batter. Cut vegetables into uniform pieces for even frying.

How do I keep the fried pieces crispy for serving?

Let them drain on a wire rack instead of on paper towels, and keep them warm in a low oven (about 200°F) until ready to serve. This keeps the crust dry and crunchy rather than soggy.

Long John Silver’s Deep Fry Batter Recipe

Description

Experience the signature crisp and golden crust of Long John Silver’s with this simple, copycat deep fry batter recipe. Ideal for fried seafood, chicken, or any protein of your choice, this batter is light, crunchy, and delicious with a hint of ginger ale for extra flavor and texture. Perfect for creating restaurant-quality fried dishes at home.

Ingredients

Units Scale

Batter Dry Ingredients

1 1/2 cups all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Batter Wet Ingredients

1 1/2 cups ginger ale (heated for one minute in the microwave)

For Frying

Canola oil, for deep frying
Your favorite meat or fish (e.g., fish fillets, chicken strips, shrimp)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups all-purpose flour, 4 tablespoons cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt to ensure a smooth, even mixture.
Add Wet Ingredient: Pour 1 ½ cups of heated ginger ale (microwaved for one minute) into the dry mixture. Stir until a smooth and lump-free batter forms.
Prepare Meat/Fish: Choose your favorite meat or fish, and pat it dry using a paper towel. Dip each piece fully into the batter, ensuring all sides are thoroughly coated. Let the coated pieces sit in the batter for a few minutes for better adhesion.
Heat Oil: Preheat canola oil in a deep frying pan to 350°F (175°C). The oil should be deep enough to submerge the meat or fish completely. Check oil temperature with a thermometer or drop a bit of batter in the oil to ensure it sizzles immediately.
Deep Fry: Carefully add the batter-coated meat or fish into the hot oil. Fry until golden brown, about 3–5 minutes per side depending on the thickness and type of protein. Flip the pieces once halfway through cooking for even crispiness.
Drain and Serve: Remove the fried pieces using tongs or a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crispy. Enjoy your homemade crispy deep-fried favorites!

Notes

Make sure the ginger ale is heated for best batter texture.
Use a thermometer to accurately check oil temperature for perfect crispiness.
Adapt frying time depending on the type and thickness of meat or fish used.
Do not overcrowd the pan to avoid lowering the oil temperature.
For extra flavor, you can season the meat or fish before battering.
This batter is best used immediately after preparation.

Nutrition

Serving Size: 1/4 of recipe (batter only, without protein or oil absorption)
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg