If you’ve ever sunk your teeth into a golden, crispy hush puppy from Long John Silver’s, then you already know-they’re pretty dang good. But what if I told you we can try this Long John Silvers Hush Puppies Recipe even better right at home? Oh yes, we’re going there.
Today, we’re whipping up a batch of homemade hush puppies that might just beat out your favorite fast-food fish spot. And just between us, one of the best hush puppies I’ve ever had came from a little seafood gem in Chicago called Hagen’s. But guess what? This recipe comes really close-and it’s crazy simple to make.
What Does Long John Silvers Hush Puppies Taste Like?
Long John Silver’s hush puppies are the perfect bite-sized comfort food. They’re golden brown on the outside with a satisfyingly crisp crunch, and soft, warm, and slightly sweet on the inside.
You get a rich cornmeal flavor balanced by a hint of onion and just the right amount of salt. Each bite is light but savory, making them the perfect sidekick to fried fish or shrimp. They’re not too greasy, not too dense-just fluffy little flavor bombs that melt in your mouth.
Whether you dip them in tartar sauce or eat them plain, they’ve got that nostalgic, old-school seafood shack vibe that keeps folks coming back for more. Simple, classic, and oh-so-good.
Ingredients Required for Long John Silvers Hush Puppies Recipe
Here’s the list of Ingredients you’ll need to make this Long John Silvers Hush Puppies Recipe
- 1 small yellow onion, finely diced or grated
- 1 cup finely ground cornmeal
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt (or to taste)
- 2 large eggs
- ¾ cup full-fat buttermilk (or ¾ cup milk + 1 tbsp vinegar as substitute)
- Peanut oil for frying
- Optional garnish: fresh chives or parsley
Kitchen Utensil You’ll Need
- Mixing bowl, Whisk and spatula
- Chef’s knife and cutting board
- Cheese grater (optional)
- Deep pot or Dutch oven
- Cooking thermometer (for oil)
- Slotted spoon or spider strainer
- Paper towels
- Parchment paper (for serving)
Prep Time: 10 minutes
Cook Time: 4 minutes per batch
Total Time: About 20 minutes
Yield: Makes around 20–25 hush puppies
Copycat Long John Silvers Hush Puppies Recipe
Simply follow the steps given below to make your Long John Silvers Hush Puppies at home
1. Start your oil
Pour peanut oil into a deep pot and start heating it on low-medium heat. We’re aiming for 350°F.
2. Prep the onion
Dice a small yellow onion as finely as possible. You can even grate it if you prefer a smoother texture.
3. Mix ingredients
In a large bowl, whisk together cornmeal, flour, baking soda, and salt until well combined. In another bowl, beat the eggs and whisk in the buttermilk (or your milk/vinegar mix).
4. Combine everything
Pour the wet ingredients into the dry bowl. Add in the diced onions. Mix until smooth. If the batter feels too thick, add a splash more buttermilk. If it’s too wet, add a spoonful of flour or cornmeal.
5 .Fry the hush puppies
Once the oil is at 350°F, use a spoon or small scoop to drop in tablespoon-sized balls of batter. Cook in batches of 7–10, flipping halfway through if needed. Fry each batch for about 3 to 4 minutes, or until golden brown and cooked through.
6. Drain and serve
Use a slotted spoon to transfer them to a plate lined with paper towels. Let them cool just a minute or two, then serve hot. Sprinkle with chopped chives or parsley for that restaurant-style finish.
Some Tasty Ways To Customize and Serve This Long John Silvers Hush Puppies
1. With Fried Catfish
Let’s be real-this is the classic Southern combo we all grew up on. We fried up some catfish fillets last weekend, laid ’em using Long John Silvers Breading a bed of parchment with these hush puppies, and oh my stars… it was like being back at grandma’s house on a Sunday.
2. Tucked Next to Barbecue Ribs
We had a cookout last summer and tossed a tray of hush puppies next to some smoky, sticky ribs. The crunch of the hush puppy with that tender meat? Heaven. Trust us-do this.
3. With a Spicy Remoulade Dip
One time, we whipped up a quick remoulade with mayo, hot sauce, and pickles-and WOW. These little golden nuggets dipped in that creamy, spicy sauce were gone in minutes. Seriously addictive.
4. Next to a Bowl of Seafood Gumbo
Cold night, hot gumbo, and a side of hush puppies to dunk in all that flavorful broth? Oh yes. We tried this combo on a chilly evening and it warmed us right to the soul.
5. Topped With Pulled Pork
We’re not even kidding-slice one open and pile it high with some saucy pulled pork and a little slaw on top. It’s like the best Southern bite in the world. We served this at a backyard party and people raved.
6. As a Brunch Side
This might sound wild, but we served them alongside eggs and bacon one morning and it was such a fun twist! Kind of like a cornbread-meets-hashbrown vibe. Add a drizzle of honey and oh my…
7. Served With Fried Shrimp and Slaw
A seafood plate just isn’t complete without hush puppies. We paired ours with crispy fried shrimp and a vinegary slaw, and it was pure coastal comfort food.
8. With Chili (Yes, Really)
We did this once on a whim-big bowl of homemade chili, hush puppies on the side instead of cornbread-and it worked so well. They soak up the chili just right, and the texture is unbeatable.
9. As Little Party Bites
Set ’em out in a bowl with some dipping sauces for a casual gathering-cocktail sauce, honey mustard, even ranch. We’ve done this at game day parties and folks keep coming back for more.
10. Drizzled With Hot Honey
Alright, this one’s special. We made a small batch just for snacking, then drizzled them with homemade hot honey-and y’all, it was next-level. Sweet, spicy, crunchy perfection. You’ve gotta try it.
Some Tips on This Long John Silvers Hush Puppies Recipe
1. Chop that onion real small
Big onion pieces can make your hush puppies too lumpy. Try using a cheese grater if chopping is too tricky!
2. Use fine cornmeal
Big cornmeal pieces make the hush puppies rough and hard. Go for the finely ground kind-it mixes better and tastes soft and yummy.
3. Make sure your oil is hot
Use a thermometer and heat the oil to 350°F. If it’s too cool, the hush puppies will get soggy. Too hot? They’ll burn fast!
4. Don’t crowd the pot
Fry a few at a time. Too many will cool the oil and make your puppies sad and greasy.
5. Scoop the same size
Use a small spoon or cookie scoop so all your hush puppies cook at the same time.
6. Let the batter rest a minute
Give the batter 5 minutes to sit before frying. It helps all the flavors come together.
7. Flip if they don’t flip
Sometimes hush puppies turn on their own, but if they don’t, just give them a gentle nudge with your spoon.
8. Dry them on paper towels
Right after frying, place them on paper towels to soak up extra oil. That way, they stay crispy!
9. Taste and season
Try one when it cools a bit. If it needs more salt or a dash of spice next time, you’ll know!
10. Have fun and make it your own
Add a little cheese, jalapeño, or even corn if you want. Hush puppies love a little extra fun!
How to Store and Reheat Long John Silvers Hush Puppies Properly
Got leftovers? Lucky you! Store any extra hush puppies in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just pop them in a 350°F oven for 8–10 minutes until they’re crispy and warm.
Long John Silvers Hush Puppies Recipe
Ingredients
- 1 small yellow onion finely diced or grated
- 1 cup finely ground cornmeal
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt or to taste
- 2 large eggs
- ¾ cup full-fat buttermilk or ¾ cup milk + 1 tbsp vinegar as substitute
- Peanut oil for frying
- Optional garnish: fresh chives or parsley
Instructions
- Pour peanut oil into a deep pot and start heating it on low-medium heat. We’re aiming for 350°F.
- Dice a small yellow onion as finely as possible. You can even grate it if you prefer a smoother texture.
- In a large bowl, whisk together cornmeal, flour, baking soda, and salt until well combined. In another bowl, beat the eggs and whisk in the buttermilk (or your milk/vinegar mix).
- Pour the wet ingredients into the dry bowl. Add in the diced onions. Mix until smooth. If the batter feels too thick, add a splash more buttermilk. If it’s too wet, add a spoonful of flour or cornmeal.
- Once the oil is at 350°F, use a spoon or small scoop to drop in tablespoon-sized balls of batter. Cook in batches of 7–10, flipping halfway through if needed. Fry each batch for about 3 to 4 minutes, or until golden brown and cooked through.
- Use a slotted spoon to transfer them to a plate lined with paper towels. Let them cool just a minute or two, then serve hot. Sprinkle with chopped chives or parsley for that restaurant-style finish.
Video
Notes
Common Queries on This Long John Silvers Hush Puppies Recipe
Here, we’ve got you covered with some common questions about the Long John Silvers Hush Puppies that people often ask.
1. What are hush puppies made of at Long John Silver’s?
From what we’ve tasted and researched, Long John Silver’s hush puppies are made with a cornmeal-based batter, seasoned with onion flavor and a few basic spices. They’re crispy on the outside and fluffy inside-ours are pretty similar, but we add a fresh diced onion for even better texture and taste.
2. What is in hush puppies ingredients?
In our homemade version, the core ingredients are finely ground cornmeal, all-purpose flour, eggs, buttermilk, baking soda, salt, and freshly chopped onions. That combo gives you the classic Southern hush puppy flavor with a little homemade magic.
3. What are hush puppies originally made of?
Traditionally, hush puppies came from Southern fish fries, where leftover cornmeal batter was fried up into little golden balls. Originally, it was just cornmeal, water or milk, and a pinch of salt-sometimes with onions or peppers mixed in. Our version adds buttermilk and eggs for extra richness.
4. Can I use milk instead of buttermilk?
Yes, absolutely! We’ve done it both ways. Just add 1 tablespoon of vinegar or lemon juice to a cup of whole milk and let it sit for 5 minutes. It mimics that tangy flavor you get from real buttermilk.
5. Can I air fry these instead of deep frying?
We’ve tried it! While nothing beats the deep-fried crunch, air frying at 375°F for about 8–10 minutes (flipping halfway) gives you a lighter version. Just make sure to brush or spray the hush puppies with oil for that golden finish.
6. What kind of onion should I use?
We like using a small yellow onion-it’s mild and adds great flavor. You can also use white or sweet onions. Just be sure to dice them really fine or even grate them if you want a smoother batter.
7. How do I keep hush puppies from falling apart in the oil?
From our experience, the key is batter consistency and oil temperature. Your batter should be thick but scoopable-not runny. And make sure your oil is at 350°F. If the oil’s too cool, they’ll soak it up and fall apart.
8. Can I make the batter ahead of time?
We’ve prepped it a few hours in advance, and it works fine. Just store it covered in the fridge and give it a good stir before frying. The baking soda might lose a little strength, but they still puff up nicely.
9. What can I serve with hush puppies?
Oh, so many good things! Fried shrimp, catfish, coleslaw, even BBQ ribs. We love dunking them in cocktail sauce, tartar sauce, or a spicy remoulade. They’re the perfect sidekick for any Southern-style meal.
10. How do I reheat leftover hush puppies?
Our go-to method? Pop them in a 350°F oven for 8–10 minutes. It brings the crisp right back. Avoid the microwave-it makes them soggy. You can also use a toaster oven or air fryer for a quicker reheat.
And there you have it-your own batch of homemade hush puppies that might just outshine Long John Silver’s. With a few pantry staples and a little oil, you’re less than 30 minutes away from crispy, fluffy, golden goodness.
Whether you’re serving them alongside fried shrimp, grilled catfish, or just sneaking one (or five) straight off the plate, these hush puppies are sure to become a favorite. Let me know how yours turn out-and don’t forget to share them with someone who loves good Southern comfort food. Or… keep them all for yourself. I won’t tell.
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Made this last night and I’m still thinking about how good it was! The flavors were rich and perfectly layered. Thank you for sharing recipes that actually work and taste great. I’ve already bookmarked this to make again next week.