Hey everybody, thanks for stopping by! Guess what? It’s your lucky day-and I mean it. I’m finally sharing my Long John Silvers Breading Recipe after 30 years of keeping it mostly to myself.
I’ve used this same recipe to feed thousands of folks over the years, and let me tell ya… people rave about it. Some have told me I should bottle it up and sell it, but I’ve never gone down that road.
Instead, I figured I’d do something better: share it with you right here. It’s simple, it’s delicious, and it’s the secret to making fish taste like it came straight from a Long John Silver’s kitchen.
What Does Long John Silvers Breading Taste Like?
This breading gives your fish a golden, crispy crust with that perfect balance of savory, cheesy, and just the right amount of spice.
The Parmesan cheese is the star here-it browns up beautifully and brings a rich, salty flavor that sets this apart from any store-bought mix. It’s crunchy, cheesy, and seasoned just right. You’re gonna want to put this on everything!
Ingredients Required for Long John Silvers Breading Recipe
Here’s the list of Ingredients you’ll need to make this Long John Silvers Breading
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 to 3 cups grated Parmesan cheese
- 2 to 3 tablespoons Lawry’s Seasoned Salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Feel free to tweak the amounts to fit your taste-this recipe is forgiving and flexible!
Kitchen Utensil You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Gallon-size zip bag (for shaking the fish in the breading)
- Frying pan or deep fryer
- Tongs or slotted spoon
- Thermometer (optional, but handy to check oil temp)
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Yield: Coats enough fish for 6–8 people
Copycat Long John Silvers Breading Recipe
Simply follow the steps given below to make your Long John Silvers Breading at home
1. Mix the Breading
In a large bowl, combine 1 cup flour, 1 cup yellow cornmeal, and 2–3 cups of grated Parmesan cheese. Break up any cheese clumps as you go.
Add 1 tablespoon garlic powder, 1 tablespoon paprika, and 2–3 tablespoons of Lawry’s Seasoned Salt. Mix it all up real good until everything’s well blended.
2. Prep Your Fish
Rinse your fish fillets and pat them dry (or leave them damp so the breading sticks better). You can cut them into chunks if you’d like.
3. Coat the Fish
Drop the fillets into the zip bag with your breading. Shake it up until every piece is coated well.
4. Heat the Oil
Heat your oil to around 375°F-that’s the sweet spot. 350°F to 400°F is okay, but 375°F gives you the best golden crunch.
5. Fry the Fish
Drop the coated fillets in the oil. Let them fry until they’re golden-brown and floating-usually about 3–5 minutes depending on size. Remove with tongs or a slotted spoon, and place on a paper towel to drain any extra oil.
Some Tasty Ways To Customize and Serve This Long John Silvers Breading
1. With Crispy French Fries (Just Like the Restaurant)
Let’s be honest, you can’t go wrong with fish and fries. We love slicing up some russets, tossing them in oil, and baking or frying until golden. It’s the perfect classic combo-and that flaky fish with crunchy fries? Oh, buddy, that’s dinner done right.
2. Fish Sandwiches with Tartar Sauce and Slaw
We’ve done this plenty of times-take a hot fillet, drop it on a soft bun, add a spoonful of tartar sauce, and pile on some creamy coleslaw. It’s messy, but man, it’s so good you won’t even care. Add a slice of cheese if you’re feelin’ fancy.
3. Over a Fresh Garden Salad
Here’s one we do when we’re pretending to eat healthy. Just toss the crispy fish pieces over a big bowl of green salad, cherry tomatoes, cucumbers, and a drizzle of ranch or vinaigrette. That salty crunch from the breading on the salad? Game changer.
4. Fish Tacos with Creamy Lime Sauce
Oh man, these are so good. Just stuff the fish into warm tortillas, add shredded cabbage, and top with a tangy lime-mayo sauce or a little avocado. We’ve made these at camp before with lake trout, and people went back for seconds and thirds.
5. With Cheesy Grits or Cornbread
For a Southern-style dinner, we like serving this fish with a side of creamy cheesy grits-or a big wedge of skillet cornbread. That combo of savory fish and sweet cornbread? We’ve done it too many times to count. Always a hit.
6. As a Fish Po’ Boy Sandwich
We’ve taken this breading recipe down South with a big ol’ hoagie roll. Load it up with lettuce, tomato, pickles, and a spicy remoulade sauce. It’s a full-on Louisiana experience right at home. Great for game day too!
7. With Mac and Cheese (Especially for the Kids)
If you’ve got picky eaters at home, this one’s a slam dunk. We plate the fish with a big scoop of creamy mac and cheese on the side. Our kids clean their plates every time, and hey-we sneak a few bites too.
8. Fish & Chips Wraps
We’ve tried wrapping up fish, fries, a little slaw, and some tartar sauce in a flour tortilla. Sort of a fish-and-chips burrito. Sounds weird, but trust me-once you try it, you’ll make it again. Perfect for leftovers the next day too.
9. With Baked Beans and a Side of Pickles
This might sound a little off the wall, but we’ve done this during camp cookouts. The smoky sweetness of baked beans and the tang of pickles go surprisingly well with that crispy, cheesy fish. It’s an easy crowd-pleaser.
10. Served Family Style with Hush Puppies and Sweet Tea
This one feels like a Sunday gathering. Big tray of fried fish in the middle of the table, a basket of hush puppies, coleslaw, and tall glasses of iced sweet tea. We’ve served it this way to family and friends more times than we can count, and there’s never a crumb left.
Some Tips on This Long John Silvers Breading Recipe
1. Keep the Fish Wet
Don’t dry the fish all the way. A little water helps the breading stick better. Just give it a quick rinse and go!
2. Use Fresh Oil
Old oil makes your fish taste funny. Fresh oil keeps things crispy and clean. Always a good choice!
3. Don’t Skip the Parmesan
The cheese is the secret star! It makes the breading taste so yummy and gives it that golden crunch.
4. Shake It in a Bag
Put the breading in a big zip bag, toss in your fish, zip it up, and shake! It’s fun and easy, and it coats the fish just right.
5. Try It on Other Foods
This breading isn’t just for fish! Try it on chicken, zucchini, or even onion rings. You’ll be amazed.
6. Watch the Oil Temperature
Keep the oil around 375°F. Too hot? The breading burns. Too cool? It gets soggy. That 375 mark is just right.
7. Fry in Small Batches
Don’t crowd the pan. Fry a few pieces at a time so the oil stays hot and the fish gets crispy.
8. Use a Slotted Spoon or Tongs
This helps you lift the fish out of the oil without burning yourself. Be careful-hot oil can pop!
9. Taste and Adjust
Want more garlic? Less salt? Go ahead and tweak it! Make it just the way you like it.
10. Store the Extra Mix
Got breading left over? Put it in a zip bag and keep it in the pantry. It’ll be ready next time you fry.
How to Store and Reheat Long John Silvers Breading Properly
If you’ve got extra breading, just seal it up in a zip bag and keep it in a cool, dry place. It’ll stay good for several weeks. As for leftover fried fish, store it in the fridge for up to 2 days. To reheat, pop it in the oven or air fryer for a few minutes to get that crispiness back.
Long John Silvers Breading Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 to 3 cups grated Parmesan cheese
- 2 to 3 tablespoons Lawry’s Seasoned Salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
Instructions
- In a large bowl, combine 1 cup flour, 1 cup yellow cornmeal, and 2–3 cups of grated Parmesan cheese. Break up any cheese clumps as you go.Add 1 tablespoon garlic powder, 1 tablespoon paprika, and 2–3 tablespoons of Lawry’s Seasoned Salt. Mix it all up real good until everything’s well blended.
- Rinse your fish fillets and pat them dry (or leave them damp so the breading sticks better). You can cut them into chunks if you’d like.
- Drop the fillets into the zip bag with your breading. Shake it up until every piece is coated well.
- Heat your oil to around 375°F-that’s the sweet spot. 350°F to 400°F is okay, but 375°F gives you the best golden crunch.
- Drop the coated fillets in the oil. Let them fry until they’re golden-brown and floating-usually about 3–5 minutes depending on size. Remove with tongs or a slotted spoon, and place on a paper towel to drain any extra oil.
Video
Notes
Common Queries on This Long John Silvers Breading Recipe
Here, we’ve got you covered with some common questions about the Long John Silvers Breading that people often ask.
1. What are the crumbs called at Long John Silver’s?
Ah yes, those tasty little golden bits! They’re lovingly called “crispies.” When you fry with this breading, you’ll get those same delicious crumbs floating around in the oil-just scoop ’em up and serve ’em on the side. Trust me, folks fight over ’em at our fish fries!
2. Does Long John Silver’s use the same batter for fish and chicken?
From what we’ve seen and tasted, yep-they sure do. That crispy, golden batter you get on the fish is the same one they use for the chicken planks. And guess what? You can use this breading recipe for both fish and chicken too. It works like a charm on either!
3. Is Long John Silver’s owned by KFC?
They were, once upon a time! Long John Silver’s was part of Yum! Brands, the same folks behind KFC, Taco Bell, and Pizza Hut. But they split off years ago and are now independently owned. Still, you’ll sometimes see combo stores with both brands under one roof.
4. Can I use this breading for something other than fish?
Absolutely! We’ve used it on chicken tenders, onion rings, even fried zucchini. That Parmesan and seasoned salt mix gives just about anything a rich, crispy coating. It’s super versatile-so go ahead and experiment!
5. How do I get the breading to really stick to the fish?
Great question! The trick is to make sure the fish fillets are a little damp-don’t dry them off completely. You can also dip them in milk or a milk-and-egg wash before dredging in the breading for an extra thick coat. That helps everything stick real well.
6. Can I turn this breading into a batter?
You sure can. We’ve done it plenty of times. Just add some milk (and maybe a whisked egg) to the dry mix until it reaches a thick, pancake batter-like consistency. Dip your fish in and fry-it creates a more traditional, crunchy coating.
7. What kind of fish works best with this breading?
We’ve used this recipe on just about everything-walleye, perch, northern pike, lake trout, even store-bought cod or tilapia. Honestly, it works great across the board. Just pick a mild, flaky white fish and you’re good to go.
8. How much fish will this recipe coat?
This batch fills a gallon-sized zip bag and usually coats enough fish for 6 to 8 people, depending on the size of your fillets. When we take a group fishing trip, two bags of this breading will feed a hungry crew of 14–17 guys. So, it stretches pretty well!
9. What oil should I use for frying?
We usually go with peanut oil or vegetable oil because they hold up well to high heat. Just make sure your oil is hot-about 375°F is perfect. That’s the sweet spot for getting that golden crunch without turning things greasy.
10. Can I make this ahead of time?
Definitely! We make it ahead for trips all the time. Just mix it all up, store it in an airtight bag or container, and keep it in a cool, dry place. It’ll stay good for weeks, and it’s always nice to have a bag ready when the fish start biting.
Well folks, there you have it-my Long John Silvers Breading Recipe! I truly believe this will be some of the best fish you’ve ever tasted. Whether it’s walleye, perch, northern pike, or even lake trout, this breading turns any fillet into a golden bite of magic.
Try it out next time you’re frying fish, and let me know what you think. I hope it becomes a staple in your kitchen like it has in mine! Until next time-happy frying!
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Absolutely loved this recipe! The instructions were so easy to follow, and the results were delicious. I’ll be making this again very soon. Thanks for sharing such great food content!