Long John Silver's is the largest quick-service seafood restaurant chain in the United States, with about one-third of the estimated $1.24 billion market. The chain's more than 1,200 units, located in 36 states, feature a nautical theme and a menu that includes, in addition to Long John Silver's trademark batter-dipped fish, chicken, and seafood, breaded fish, sandwiches, french fries, coleslaw, hush puppies, corn, and desserts. About 60 percent of the U.S. units are owned and operated by the company; the remainder, along with all of the 28 overseas outlets, are franchises. More than 120 of the U.S. units are cobranded sites also featuring an A&W All-American Food outlet.



Po Boy Sandwich

Arthur Treacher's Copycat Recipe

Makes 4 sandwiches

1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 tablespoon Cajun seasoning
1 teaspoon salt
2 eggs, beaten
oil for frying
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls

Remoulade Sauce:
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayo
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (Crystal, Tabasco, etc)
1 large garlic clove, minced and smashed
1 tablespoon sweet paprika
1-2 teaspoons Cajun seasoning

To make the remoulade sauce, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Pour enough  oil in a large frying pan to come up about 1/4 inch, and set the pan over medium high heat until a small amount of flour sizzles immediately when you drop some in.

Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal and flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to

To assemble the sandwich, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

Fried Pickles

Arthur Treacher's Copycat Recipe

Serves 8

2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
oil for deep frying
ranch salad dressing, optional

In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

In an electric skillet or deep fryer, heat the oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.

Battered Fish

Arthur Treacher's Copycat Recipe

Serves 10-12

3 pounds fish fillets
2 cups all purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoning salt
oil (for deep frying)

Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick. Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 degree oven until all pieces have been fried.

Captain D’s 5 Under $5 Menu

Captain D’s Full Meal Deals are just 4.99.
The 5 Under $5 menu features:

  • NEW 2 PC Crispy Flounder Meal 
  • NEW 2 PC Chicken and 2 PC Fish Tenders Meal. 
  • Southern Style White Fish Meal
  • 12 PC Butterfly Shrimp Meal 
  • Fish and 1/4 lb. Clam Strips Meal.  

You can customize each 5 Under $5 Full Meal Deal with your choice of two sides and hushpuppies.

Fried Okra

Captain D's Country Style Fish Combo with fish, hush puppies, fried okra and coleslaw.

Captain D's Seafood Restaurant Copycat Recipe

1 pound fresh okra
2 cups buttermilk
1 cup self rising cornmeal
1 cup self rising flour
1 teaspoon salt
1/4 teaspoon ground red pepper
vegetable oil

1/4 cup bacon drippings

Cut off and discard tip and stem ends from okra; cut okra into 1⁄2 inch thick slices. Stir into buttermilk; cover and chill 45 minutes.

Combine cornmeal and next 3 ingredients in a bowl. Remove okra from buttermilk with a slotted spoon, and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.

Pour oil to a depth of 2 inches into a dutch oven or cast iron skillet; add bacon drippings, and heat to 375 degrees. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.