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.




$5 Reel Deal Box

Long John Silver’s is launching one of its most competitive deals of the season. The restaurant's latest fast food deal comes in the form of a new $5 combo meal they're calling the $5 Reel Deal Box (not to be mistaken with Carl's Jr. and Hardee's $4 Real Deal).

It's basically the seafood chain's rendition of KFC's $5 Fill Up Box or Popeyes' $5 Bonafide Big Box.

The three Reel Deal Box options include:
  • 2 piece Alaskan Whitefish
  • 2 piece chicken tenders
  • 1 fish and 3 shrimp 

All deals come with fries, two hushpuppies, chocolate chip cookie, and a medium drink.

This is a limited time promotion and is only available through May 23, 2016.

New Menu Items at Captain D's

Captain D’s New Items:

  • Flounder Feast: Breaded and fried flounder with hushpuppies and choice of two sides, $4.99

  • Fried Oysters: Around 6-8 breaded and fried oysters (depending on size), starting at $2.49

Availability: Through April 8, 2018

Captain D’s Slides into Summer with Debut of New Jumbo Coconut Shrimp

Captain D’s LLC, the leading fast casual seafood restaurant known for serving freshly prepared seafood for more than four decades, announced today the launch of its newest limited time offers with a taste of the islands for the summer. Available now through July 24,  2016 Captain D’s is giving guests a variety of mouthwatering dishes to choose from, including their new D’s Jumbo Coconut Shrimp. They are featured in a meal of six coconut-crusted shrimp, paired with a piece of D’s famous hand batter dipped fish and served with a sweet pineapple sauce for dipping, as well as two sides and hushpuppies.

In addition to the D’s Jumbo Coconut Shrimp, Captain D’s will be offering the Southern-Style Fish Tenders and the Sampler meal as part of its successful 4.99 Full Meal Deals, served with two sides and handmade hushpuppies. 

Guests can treat themselves while also trying something a little lighter with D’s Grilled White Fish & Shrimp Skewer Meal, coated in a new Lemon Pepper seasoning. The Fish Lover’s Meal and North Atlantic Lobster Rolls also join the roster on this season’s promotional lineup, along with the refreshing Strawberry Limeade. For those who need to satisfy their sweet tooth, Captain D’s is serving up its new Coconut Cake to round out a complete meal.


Captain D's Turns Up the Heat with the Launch of Limited Time Menu Items

Captain D’s has been serving freshly prepared seafood for more than four decades. The company continues to develop new items while remaining true to the brand’s mission of serving fresh, high-quality food at an affordable price. Captain D’s has launched a summer menu that’s bursting at the seams with limited time mouthwatering selections sure to please any palate. Available now through August 15, 2015 the seafood leader is tempting guests across the country with both new dishes and old favorites that feature a refreshed twist on flavor and preparation.

Making its Captain D’s debut, the new Parmesan Crusted Tilapia Meal adds variety to the grilled menu. Served on a bed of rice with a choice of two sides and a breadstick, this standout menu item showcases the brand’s innovation and ability to appeal to a wide range of consumers, especially those who are looking to add variety to their diet. Additionally, D’s fan favorite Fish Tenders have been reintroduced with a new breadcrumb topping that’s both light and crispy. These Home Style Fish Tenders highlight the brand’s seafood expertise, with hand-cut whole muscle white fish filets that are breaded by hand and made to order. Served with a choice of two sides and hush puppies, the tenders are also available prepared Southern Style as part of a $4.99 full meal deal.

The sizzling summer offerings continue as Captain D’s brings back its famous Fried Pickles and Fried Green Tomatoes, each served with a rich, creamy dipping sauce. Summer wouldn't be complete without Key Lime Pie to satisfy the sweet tooth, as well as an all new Strawberry Lemonade Tea and the Mango Cooler for refreshing beverage options on a hot day.

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.