Top Secret Recipes | Long John Silver's Batter-Dipped Fish

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Long John Silver's Batter-Dipped Fish Recipe
Long John Silver's Batter-Dipped Fish
By Todd Wilbur

Recipe Type: Entree
Calories: 335
Cook Time: 30 minutes
Recipe Rating: 3.8 (5 reviews)
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Source: "Top Secret Recipes" by Todd Wilbur.

3 cups soybean oil
2 pounds fresh cod fillets
Teresa Dickens  
Submitted on: 01/13/12
They are right, it is missing ingredients. I think there is a faint licorice flavor (anise spice)
Thomas Knox  
Submitted on: 12/12/11
I made this batter for dinner tonight with a couple modifications. Based on the other reviews, I added one tablespoon of salt instead of 2 teaspoons. And on my own whim, I added a quarter teaspoon of paprika. I loved the batter, the flavor was excellent, my wife thinks it is just a little to salty. We battered Cod, Flounder and Medium cooked (de-veined) shrimp. The shrimp was awesome, and My wife and I both agree that the Flounder was better than the Cod.
Not even close
Peter White  
Submitted on: 10/17/11
Missing major ingredients. Not even close. Have yet to find a clone recipe that is close.
Not quite it
Megan Hall  
Submitted on: 02/11/11
This recipe is missing something. It's not as salty as the original but there is a spice not included from my perspective.
Cindy S.  
Submitted on: 11/22/09
Thank you for posting this. Having worked at a Long John Silver's many years ago, I know that they used the same batter for all of the batter dipped items. I suggest chicken tenders for a reasonable copy of Chicken Planks, but it would work for butterflied shrimp or medium sized scallops.