Bring the beloved taste of Long John Silvers famous hush puppies straight to your own kitchen with this spot-on copycat recipe that captures every bit of that crispy, golden exterior and tender, slightly sweet interior we all remember and crave. These bite-sized cornmeal fritters are the perfect blend of savory and sweet, with a hint of onion and that distinctive flavor that made them the star side dish at the popular seafood chain. Whether you’re planning a fish fry, hosting a Southern-themed dinner, or simply want to recreate those nostalgic fast-food flavors at home, these hush puppies deliver that same addictive crunch and fluffy texture that had you reaching for just one more. They’re surprisingly easy to make and come together in minutes, making them the perfect accompaniment to fried fish, shrimp, or any comfort food meal that needs a little extra something special.
Table of Contents
Long John Silvers Hush Puppies
Ingredients:
- 1 cup (140g) yellow cornmeal
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 large egg, beaten
- 3/4 cup (180ml) buttermilk
- 1/4 cup (40g) yellow onion, very finely minced
- 2 tablespoons vegetable oil (for the batter)
For Frying:
- 4-6 cups vegetable oil for deep frying
- Additional cornmeal for dusting (optional)
Step-by-Step Instructions
Step 1: Prepare the Oil Heat vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). The oil should be about 3-4 inches deep. Use a candy thermometer to monitor the temperature accurately.
Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, onion powder, garlic powder, and paprika until well combined and no lumps remain.
Step 3: Combine Wet Ingredients In a separate bowl, whisk together the beaten egg, buttermilk, minced onion, and 2 tablespoons of vegetable oil until smooth and well blended.
Step 4: Make the Batter Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Don’t overmix—the batter should be thick but scoopable. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
Step 5: Fry the Hush Puppies Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Don’t overcrowd the pot—fry in batches of 6-8 hush puppies at a time. Fry for 2-3 minutes, turning occasionally, until deep golden brown all over.
Step 6: Drain and Serve Remove hush puppies with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy, with honey butter or your favorite dipping sauce.
Cooking Notes
The key to perfect hush puppies is maintaining the oil temperature—if it’s too hot, they’ll brown too quickly and be raw inside; too cool and they’ll be greasy. A candy thermometer is essential for success. The batter should be thick enough to hold together when dropped but not so thick it won’t cook through. If your batter seems too thin, add a little more cornmeal; if too thick, add buttermilk one tablespoon at a time. Fresh hush puppies are best, but they can be kept warm in a 200°F oven for up to 30 minutes. For extra flavor, try adding a pinch of cayenne pepper or some finely chopped jalapeños to the batter. Leftover hush puppies can be reheated in a 350°F oven for 5-7 minutes to restore crispiness.
FAQs
Q: Can I make these without buttermilk? A: Yes! Substitute regular milk with 1 tablespoon of white vinegar or lemon juice added. Let it sit for 5 minutes before using. You can also use regular milk, though the flavor won’t be quite as tangy.
Q: Why are my hush puppies falling apart in the oil? A: This usually means the oil temperature is too low or the batter is too wet. Make sure your oil is at 375°F and consider adding a bit more cornmeal to thicken the batter if needed.
Q: Can I bake these instead of frying? A: While they won’t have the same crispy texture, you can bake them at 425°F for 12-15 minutes, turning once halfway through. Brush with melted butter before and after baking for better flavor.
Keto/Low-Carb Version
For a keto-friendly version, replace the cornmeal and flour with a mixture of almond flour and coconut flour (1 cup almond flour + 1/4 cup coconut flour). Substitute the sugar with a granulated sugar substitute like erythritol. Use heavy cream instead of buttermilk and add a little extra baking powder. The texture will be different but still delicious. Each serving will have significantly fewer carbs while maintaining that satisfying fried flavor.
Final Thoughts
These Long John Silvers copycat hush puppies prove that some of the best comfort foods can be recreated right in your own kitchen with just a few simple ingredients. There’s something magical about that perfect combination of crispy exterior and fluffy, slightly sweet interior that makes these little golden bites absolutely irresistible. Whether you’re serving them alongside a fish dinner or just enjoying them as a nostalgic snack, these hush puppies bring back all those fond memories of seaside dining with that authentic taste you’ve been craving. Once you master this recipe, you’ll never need to wonder how to recreate that classic flavor again!
Long John Silver’s Hush Puppies – Copycat Recipe
4
servings10
minutes15
minutes220
kcalIngredients
1 cup cornmeal
1/2 cup flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1 egg
3/4 cup buttermilk
1/4 cup minced onion
2 tbsp oil (for the batter)
Oil for frying
Directions
- Heat frying oil to 375°F (190°C).
- Mix dry ingredients in one bowl.
- Mix wet ingredients (egg, buttermilk, onion, oil) in another.
- Combine everything and stir. Let rest 5 minutes.
- Scoop batter into hot oil and fry 2–3 minutes until golden.
- Drain on paper towels and serve hot.
Notes
- Crispy outside, soft inside—perfect with fried fish or dipping sauce!
