Long John Silver’s Hush Puppies are a beloved Southern side dish known for their golden, crispy crust and soft, fluffy interior. These deep-fried cornmeal bites are traditionally served alongside fried seafood, but they also make an irresistible snack on their own. This recipe captures the authentic flavor and texture of the original hush puppies served at Long John Silver’s restaurants—comforting, simple, and undeniably delicious.
The hush puppy has a rich Southern heritage, with roots stretching back to the 19th century. According to culinary lore, fishermen or cooks would toss fried cornmeal balls to barking dogs to keep them quiet—hence the name “hush puppies.” Whether the legend is fact or fiction, there’s no denying these savory bites are now a staple of Southern cuisine.
This guide walks you through how to make perfect hush puppies at home with minimal effort and maximum flavor. They’re ideal for backyard fish fries, family dinners, or as a warm, crispy appetizer to please a crowd.
Ingredients for Long John Silver’s Hush Puppies
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 1 egg, beaten
- ¼ cup finely chopped onion
- Vegetable oil, for frying
These pantry-friendly ingredients combine to create hush puppies that are both crispy on the outside and soft on the inside.
Step-by-Step Instructions
Combine Dry Ingredients
In a large mixing bowl, stir together:
- 1 cup cornmeal
- ½ cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Stir until well blended. Create a well in the center of the mixture for the wet ingredients.
Mix Wet Ingredients
In a separate bowl, combine:
- ½ cup milk
- ¼ cup water
- 1 beaten egg
- ¼ cup finely chopped onion
Whisk until the mixture is uniform.
Combine Wet and Dry
Pour the wet mixture into the well of dry ingredients. Stir gently until just combined. The batter should be thick, slightly lumpy, and spoonable. Avoid overmixing, which can result in dense hush puppies.
Heat the Oil
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 375°F (190°C). Use a deep-fry thermometer to maintain consistent temperature for even frying.
Fry the Hush Puppies
Using a spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and cause soggy hush puppies.
Cook Until Golden
Fry each batch for 2–3 minutes, turning occasionally to ensure even browning. When the hush puppies are golden brown and puffed, remove them from the oil.
Place them on a paper towel-lined plate to drain excess oil. Serve warm.
Flavor Variations
Cheddar & Jalapeño Hush Puppies
Add ½ cup shredded cheddar cheese and 1 finely diced jalapeño to the batter for a spicy, cheesy twist.
Sweet Corn Hush Puppies
Mix ½ cup of fresh or canned corn kernels into the batter. A spoonful of honey can also add a hint of sweetness that complements the corn.
Cajun Hush Puppies
Add 1 teaspoon Cajun seasoning and finely diced green peppers for a bold Southern kick.
Serving Ideas
- Classic seafood platter: Pair them with fried catfish, shrimp, or fish fillets.
- Southern sides: Serve alongside coleslaw, collard greens, or mac and cheese.
- Dipping sauces: Try with tartar sauce, honey butter, or spicy remoulade.
Tips for Perfect Hush Puppies
Use Fresh Ingredients
Fresh onion and baking powder will yield the best texture and flavor.
Don’t Overmix
Overmixing develops gluten in the flour, which can make the hush puppies chewy instead of fluffy.
Keep the Oil Hot
A temperature of 375°F ensures the exterior crisps up quickly without absorbing too much oil. If the oil is too cool, the hush puppies will become greasy.
Drain Properly
Always drain fried hush puppies on paper towels to keep them crispy. You can also keep them warm in a low oven (around 200°F) while frying additional batches.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked hush puppies in a sealed bag for up to 1 month.
- Reheat: Warm in a 350°F oven for 8–10 minutes to restore their crispness. Avoid microwaving, as it makes them soggy.
Conclusion
Long John Silver’s Hush Puppies are a nostalgic, crowd-pleasing favorite that’s surprisingly simple to make at home. Whether you serve them with seafood, barbecue, or as a comforting snack, their savory cornmeal crunch and soft center are hard to resist. With a few pantry staples and a hot pot of oil, you can bring this Southern tradition to your own table any time of the year.
From family fish fry nights to casual dinners with friends, these hush puppies offer warmth, texture, and that classic down-home flavor in every bite. Don’t be surprised if they disappear faster than you can fry them!
FAQs
Can I make the batter ahead of time?
Yes, the batter can be made a few hours in advance. Cover and refrigerate it until you’re ready to fry. Let it sit at room temperature for 10–15 minutes before using, and stir gently before frying.
Can I bake hush puppies instead of frying?
Yes, you can bake them in a muffin tin at 400°F for about 15–18 minutes. The texture won’t be quite the same as deep-fried, but it’s a lighter option.
Can I use an air fryer?
Yes, you can try spooning small mounds of batter into an air fryer basket lined with parchment paper. Cook at 375°F for 8–10 minutes, flipping halfway through. They won’t be as crispy, but still tasty.
Are hush puppies gluten-free?
Traditional hush puppies are not gluten-free due to the all-purpose flour. However, you can substitute with a gluten-free flour blend and ensure your cornmeal is certified gluten-free.
What type of oil is best for frying hush puppies?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Can I add herbs or spices to the batter?
Absolutely! Try chopped parsley, garlic powder, paprika, or even Old Bay seasoning to add more depth to the flavor.