Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered.
Copycat Long John Silver's Fish-and-ChipsWell, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Also try my copycat of Captain D’s batter dipped fish!

Copycat Long John Silver's Fish-and-Chips

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


For the batter

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water

For the fish

For the fries

  • 6 Russet potatoes sliced into thin strips
  • Kosher salt


For the batter

  • Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

  • Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  • Pat fish dry and coat well in the batter.
  • Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  • Remove to a paper towel-lined plate
  • Service with tartar sauce and malt vinegar.

For the fries

  • Reduce oil temperature to 325 F.
  • Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  • Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.

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