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Well, fortunately for LJS, YOU aren’t Ragsdale and HE isn’t prone to stupid ideas like yours.

Nice. Too bad LJS has nearly disappeared in my city. I always loved their fish batter and the hushpuppies. It's not good for me anyway.

It's nasty my cat wouldn't even eat it.

I seriously don't you've tasted every sloppy joe in the world 😅😂 probably not even tasted half the sloppy joes in you're state

I used everything put paprika and cooked perfectly but did not taste like Long John Silver Chicken planks at all. All it tasted like was bland fried chicken

Long John's batter has dried vinegar in it if u would kept out of soda added 2 tables spoon of liquid vinegar u would had long johns

No offense intended but please reshoot your video with a better camera angle. Too much of your hand is in the way. Thanks

That looks good 👍

I love Long John's

For more crispy fish … 3 parts of oil and 1 part of vegetable shortening

No narration, clicked off after 20 seconds to look for a narrated video.

It looks delicious! We will have to make this with bananas from our garden. Great presentation!

It taste like it have Asian five spice in it

Looks like you are using Tilapia. LJS uses cod. Tilapia is disgusting. But I am sure your batter is on point. Just my opinion. Use the fish you like, right!

total BS. We used a paper bag and only added water to the mix in the bag.

well done, sir

That's an ugly batter coating dude....not at all how it's supposed to look.

Tilapia?????

how do you know this is the real Long johns recipe???!!

I crave that fish

Don’t think LJS uses tilapia.

I believe Toms Kitchen would still be making videos had he learned some camera basics. He's too close to the food, most of the batter mixing process was looking at the back of his hand and he some of the ingredients weren't even visible on the camera. I say this only because cooking shows are off the hook and if he learned the camera basics like making sure everything is in frame and mix his stuff in such a way that we can see it, I believe he'd still be making videos with a million subscribers instead of just 450. Excellent recipe!

Am going to try this tonight thank you for sharing 😊

Since our LJS have all closed down, I got my fish to try some of this.

Jesus Christ how much shit you putting in that

That sucks

I would have premixed the dry ingredients.

What a waste of time and energy real half wit cooking bogus cookery at its best display

I love Manwhich personally. People shit on it but I think it’s delicious.

You did a good thing by blotting the fish fillets with paper towels to reduce spattering of hot oil when ready to fry them. The great thing about making this fried fish yourself is that you can avoid using a cooking oil that has trans fats, which are very bad for you. You can make all the batter crumbs you want to compliment the fish. Also, the temperature of the oil you can set to your preference. Wish I could be there and smell the fish fry.

I love Extra crumbles from Long John Silver's

CANT WAIT TO TRY OUR LJ IN OUR TOWN SHUT DOWN IN 2 LOCATIONS!!????

You’re not even close, sorry it doesn’t taste the same at all.

I like it it's a good recipe I tried it I think next time I would like to try celery salt in place of the salt double the onion powder and garlic and some msg I just remember it a little spicer.

Pro tip #1, always use a bigger mixing bowl than you think you need.

Ok folks, I super highly recommend using this batter for any leftover cold slices of Pizza!!! You will thank me later.... I promise.

1 pkg of dry pancake mix add water n egg, mix, you're done

Batters to thin and the fish needs to be submerged in a deeper pot so you don’t flip and both sides cook evenly. im a long John cook

Tom, I followed your recipe to the letter tonight & me & hubby taste tested... we both thought it needed a bit more zip so I added 2 Tablespoons of smoky BBQ sauce TY loved your recipe. :)

Would've liked audio since I'm around the kitchen and can't watch oh well

Turn the light on and stop putting your hand in front of whatever you are trying to show us! I've seen more of your elbow than whatever it is you are trying to make!

The Club Soda is probably an important ingredient for this recipe, but we didn't use CS at Long John Silvers in the late 70s. I worked there for four years ('76-'80), and we would simply open a white paper bag of pre-measured powdered batter mix, dump the entire contents into the (3-gal) stainless steel mixing bucket, place it under the water dispenser, push the dispenser button, whereupon it would dispense the pre-measured amount of good old fashioned Houston tap water into the bucket (not club soda). Then we would whisk it up to a smooth consistency and get our a$$ back up on the line and cook some fish - 3.5 minutes in a 350-degree vat of peanut oil. I still know the exact consistency the batter should be for operations. If we held any leftover batter overnight in the refrigerator it would thicken up and you would have to add some more water to it in the morning. The video batter was still just a tad on the thick side.

Looks good, but i KISS and go with Manwich sauce in one can. Crap is only a $1. Always potato rolls.

Better to make it at home.

While that isn't the batter recipe, I hope people do try it. Clues on frying: The frozen fish had a bit of cornmeal dusting so the batter would stick. The batter consistency should be such after stirring with a whisk will drip off hanging like thin shoestrings. Not fast but not too slow. Dip your fish with tongs, push down then pull back up. Let a little excess drip off before slipping into the vat. We used big vats set at 350 degrees. If you're not using big commerical frying vats of melted shortening, you shouldn't put more than 2 pieces at a time in. You'll cool the vat down too much. While we used soybean oil shortening, I recommend non hydrogenated canola oil. It has a higher smoke point and adds no flavor to whatever is cooked in it. Be sure to strain out any particulates from your oil on a weekly basis. Also cook french fry cut potatoes after the fish. It helps the oil not stink.

Wow. I love LJS's fish. That looks like the real deal. Gonna try it soon. I'm assuming it's the same batter mix to make their chicken? Thank you for sharing. 😁😁

Tilapia = Ditch Carp. NO thanks.

I wish I were Forrest Ragsdale right now. He's the General Counsel for Long John Silver's LLC. If I were him I would file suit against you for every possible civil claim imaginable, plus I would call in favors from my significant connections in the United States District Court for the Eastern District of Kentucky where LJS has legal nexus, to bring criminal charges for Wire Fraud, since you claim my customers need not spend the money they always have with my company, because now they can achieve the same results at home because YOU have discovered my company's recipe, i.e., the single most valuable asset my company owns. Plus there are both civil and criminal charges related to Intellectual Property theft -- or even receiving such stolen IP from another party. So tell us, Tom, exactly how did you "discover" the "real" Long John Silver's recipe? And how do you know it's the "real" recipe?

I need one that taste like Captain Ds

Add a little vodka to lower the Ph. The fish won't brown so fast!