136 Reviews of Long John Silver's Fish Batter

From: ** Poppy **

On Apr 13, 2003

I made this batter for fish, turned out really good, nice and crunchy. I did not deep fry the fish, I shallow fried and was surprised the batter stayed on the fish. Excellent!!

From: Lilladyc

On Oct 15, 2002

This batter was excellent! A must-try the next time you want something fried with a very crisp, not too thick coating. Excellent taste as well. I did some chicken tenders, then some fresh flounder fillets, then some shrimp. It was all incredible! Next time I will make some hush puppies, and it will be just like eating at the restaurant! Thanks for posting.

From: Mom_x3

On Apr 14, 2006

Wonderful batter - and SO easy. I used cod filets - word to the wise, thaw filets COMPLETELY or the batter doesn't stick. Everyone enjoyed thier dinner. Oh - I did up the salt, add some pepper and a dash of cayenne

From: evelyn/athens

On Sep 9, 2003

This really was an excellent batter. I made it up an hour before I used it as I have heard that this makes batter 'stick' better to whatever you're frying. Anyway, it stuck. Light, crisp and not greasy - exactly what I was looking for.

From: Veramarie

On Mar 11, 2004

This batter is good in terms of its crispiness/texture, but 1/4 tsp. of salt is totally inadequate unless you're on a restricted salt diet. I thought this sounded like an awfully small amount, so I added twice as much, and it was still a tad bland. Next time, I will add a full teaspoon. Of course, we all have our different taste preferences, and this is a terrific base to work with! Thanks a bunch!

From: JimB427

On Oct 3, 2003

I tried this on onion rings and I took some sweet banana peppers and split them and removed the seeds and battered them and fried to a golden brown, excellent. I think you could batter any thing with this recipe.

From: spunkymama

On Nov 24, 2002

I thought the batter was terrific. I used it on scallops, chiken and Fish. They all turned out excellent. My family really enjoyed it.

From: Pot Scrubber

On Mar 1, 2007

I think this is bit crunchier than Long John's but just as good. It is definitely less salty- which I love. This is going to be my standard batter. I used this to deep fry some chicken tenderloins. They were delicious! Edited 3-1-07: I have made this dozens of times since my first review and just wanted to add that I now sift the dry ingredients 2 or 3 times and it makes the end product much lighter. (similar to a tempura batter) This is the only recipe I will ever use because it is ridiculously simple and delicious.

From: Lara H

On Jul 29, 2004

Not that there aren't enough people singing the praises of this recipe, but add me to the bunch. I just made this with salmon and it was fabulous. My only problem was keeping my oil hot enough (I don't have a deep fryer) so that a few of the pieces were a little greasy. Also the batter cooks fast so make sure your fish isn't too thick (the center of the thickest pieces was slightly rare). This is a quick and easy recipe that I'm going to use for chicken and veggies and probably cheese too... Thanks for posting it.

From: Gallaleo

On Apr 18, 2003

Fantastic. Easy to make, and the batter stay on.