Crispy-Air-Fryer-Style

Crispy, golden air-fried fish in Long John Silver’s style. Ready in minutes. Easy ingredients. Perfect crunch. Family favorite.

Craving that golden, crispy Long John Silver’s fish but want a healthier twist? This air-fryer version delivers all the crunch with less oil and tons of flavor. The batter is light, crisp, and perfectly seasoned to replicate that classic seafood-shop taste. You’ll love the satisfying crunch followed by tender, flaky fish inside.

This recipe brings restaurant-style fish into your kitchen. It uses simple ingredients you likely already have. You’ll mix an easy batter with a touch of spice and air fry to perfection. Every bite is delicious. Plus, it’s fast, simple, and fun to make for any meal.

You’ll feel proud serving this to friends or family. The air fryer cuts down on the mess, while still delivering that signature crunch. No deep frying, fewer splatters, and easier cleanup. Whether it’s dinner, lunch, or your next game-day snack, this recipe fits any occasion.

So, roll up your sleeves, preheat your air fryer, and get ready to recreate that classic fish favorite at home. Let’s dive into the ingredients and steps—you’re about to enjoy something crispy, savory, and truly satisfying.

Table of Contents

Ingredients

Fish fillets (white fish such as cod, haddock, pollock) – about 1 lb / 450 g
All-purpose flour – ¾ cup (90 g)
Cornstarch – ¼ cup (30 g)
Baking powder – 1 tsp
Salt – ½ tsp
White pepper (or black pepper) – ¼ tsp
Paprika – ½ tsp
Garlic powder – ¼ tsp
Cold sparkling water – about ¾ cup (180 ml), adjust for batter consistency
Cooking spray or a light brush of oil for the air-fryer basket

Directions (detailed)

Preheat your air-fryer to 200 °C (about 390 °F).
Pat the fish fillets dry and cut them into serving-size pieces. Lightly season with salt and pepper.
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, white pepper, paprika, and garlic powder.
Gradually add cold sparkling water to the dry mix. Stir gently until the batter is smooth and slightly thick but still flows. Avoid over-mixing.
Dip each fish piece into the batter, coating evenly. Let excess drip off.
Lightly spray or brush the air-fryer basket (and top rack, if needed) with oil.
Place battered fish in a single layer, leaving space around each piece.
Spray the top of each piece lightly with cooking spray to help crisp.
Air-fry for 8–10 minutes. Halfway through (at about 4–5 minutes), gently flip the fillets and spray the other side.
Continue cooking until the batter is golden, crispy, and fish flakes easily.

How to Prepare (detailed)

Preheat properly: Ensure your air-fryer reaches 200 °C before adding fish. That jump-start heat helps the batter puff and crisp.
Pat dry: This prevents excess moisture, ensuring the batter adheres and crisps.
Mix gently: Over-mixing can flatten the bubbly batter. Keep it light for a crispier finish.
Cold sparkling water: The cold and bubbles make the batter airy. Keep it chilled until use.
Spray wisely: A fine mist of oil before and after adding can mimic deep-fried crunch without excess fat.
Air-fryer spacing: Cook in batches if needed. Crowding drops the temperature and yields soggier fish.
Flip carefully: Use tongs or a spatula. Flip gently around halfway for even crisping.
Check doneness: Fish should flake easily with a fork. If not, add 1–2 more minutes.

Preparation Time (detailed)

Preheat air-fryer: 3–5 minutes at 200 °C
Patting, seasoning, cutting fish: 5 minutes
Mixing batter: 3 minutes
Battering fish: 3 minutes
Cooking (depending on batch size): 8–10 minutes per batch
Total: Approximately 20–25 minutes for one batch.
Multiple batches: Add ~10 minutes per extra batch.

Servings

Recipe yields about 4 servings (each serving is roughly 3–4 pieces of fish).
Adjust quantities as needed for larger or smaller groups.

FAQs

Q1: Can I use club soda instead of sparkling water?
A: Yes. Club soda works fine. The bubbles help create a light, crispy batter.

Q2: What if I don’t have cornstarch?
A: You can substitute more flour. But cornstarch helps with crispiness. Use extra flour if needed.

Q3: Can I bake instead of air-fry?
A: Yes. Bake at 220 °C (425 °F) for 15–20 minutes, flipping halfway. Spray lightly for crunch.

Q4: Can I use frozen fish?
A: Yes. Thaw completely and pat dry before battering to ensure the coating sticks and crisps.

Q5: Is this batter gluten-free?
A: Not as written. But you can try a 1:1 gluten-free flour blend and cornstarch. Results may vary slightly.

Q6: How can I make it spicy?
A: Add ¼ tsp cayenne pepper or chili powder to the dry mix. Adjust to taste.

Q7: What dipping sauces go well?
A: Tartar sauce, spicy mayo, or lemon-garlic aioli pair excellently with this crispy fish.

Conclusion

You’ve just discovered how to recreate a crispy, golden Long John Silver ’s-style fish at home using your air-fryer—without the mess, extra oil, or long wait. This version offers all the flavor and crunch you love, paired with a tender, flaky interior. It’s healthier, faster, and supremely satisfying.

With simple ingredients—flour, cornstarch, spices, and sparkling water—you’ll get a batter that puffs up delightfully. The air-fryer does the heavy lifting: crisping the exterior while keeping it light. Each bite offers that perfect contrast of crunch and succulent fish. It’s ideal for busy nights, casual gatherings, or when you’re craving comfort food with a better-for-you twist.

The steps are easy to follow. Mix a quick batter, coat the fillets, and air-fry until golden. Timing, spacing, and gentle flipping ensure an even cook. Customize it with spices, sauces, or gluten-free alternatives to match your taste or dietary needs.

Serve it with fries, a salad, or your favorite dipping sauce—either way, you’ll wind up with a crowd-pleasing dish. Enjoy your delicious, homemade air-fryer crispy fish—better than drive-thru, faster than fuss, and always a hit.