Long John Silver’s Hush Puppies Recipe (Easy Copycat)
If you grew up eating at Long John Silver’s, chances are you remember their hush puppies! Those little golden nuggets of deliciousness were always one of my favorite parts of the meal. Crispy on the outside, soft and fluffy on the inside, and just a little bit sweet. What’s not to love?! The good news is that you don’t have to head to the drive-thru to get them, which is especially helpful considering there are only THREE Long John Silver’s restaurants in the whole state of Illinois.
Why You’ll Love These
There is something so satisfying about recreating your favorite restaurant foods at home. Not only is it fun, but you can control the ingredients, make exactly how many you want, and enjoy them fresh from the fryer. Here’s why I think you’ll love this recipe.
- Simple ingredients: Most of the ingredients are probably already in your pantry or refrigerator.
- Quick to make: The batter comes together in just a few minutes, with a short resting time before frying.
- Perfect texture: Crispy and golden brown on the outside with a soft, fluffy center.
- Budget friendly: Cornmeal, flour, and a handful of pantry staples makes this an inexpensive side dish.
- Great for entertaining: These are perfect along side fried fish, my copycat Long John Silver’s Chicken Planks, or your favorite seafood dinner.
Long John Silver's Hush Puppies Recipe (Easy Copycat)
Make crispy, golden Copycat Long John Silver's Hush Puppies at home! This easy recipe delivers a crunchy outside and soft, fluffy inside.
Ingredients
- 1 cup white cornmeal
- 1/2 cup all purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 large egg
- 1/2 cup buttermilk, plus 1-2 additional tablespoons if needed
- 1 tablespoon butter, melted
- oil for deep frying
Instructions
Mix the dry ingredients. In a small bowl, whisk together the white cornmeal, flour, sugar, baking powder, salt, garlic powder, and paprika until well combined.
Mix the wet ingredients. In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.
Combine the ingredients. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be thick enough to hold its shape when scooped but still soft enough to drop from a spoon or melon baller. If the batter seems too dry, add an additional 1-2 tablespoons of buttermilk, one tablespoon at a time. Avoid over mixing.
Rest the batter. Allow the batter to sit at room temperature for 15 minutes. This important step gives the cornmeal time to hydrate, resulting in hush puppies with a tender interior and better texture.
Fry the hush puppies. Using a small cookie scoop or two spoons, carefully drop tablesized size portions of batter into the hot oil. Fry in small batches for 3-4 minutes. I find using a chopstick works to turn them occassionally, until the hush puppies are golden brown on all sides and cooked through.
Drain and serve. Using a slotted spoon, remove the hush puppies from the oil and transfer them to a wire rack or paper towel lined plate to drain any excess oil. Serve with your favorite dipping sauce. We used Buffalo Wild Wings Southwest Ranch.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 63Total Fat 1gSaturated Fat 1gUnsaturated Fat 1gCholesterol 12mgSodium 132mgCarbohydrates 11gFiber 1gSugar 2gProtein 2g
The Secret to Crispy Hush Puppies
If you’ve ever made hush puppies that turned out greasy or too dense, there are a few things that can make all the difference.
Keep your oil at 350F. This is probably the most important tip. If you oil is too cool, the hush puppies can absorb too much oil and become greasy. If it’s too hot, they’ll brown on the outside before the inside is cooked.
Don’t over mix the batter. Just like muffins or pancakes, you want to mix until the ingredients are combined. Over mixing can make the hush puppies dense.
Let the cornmeal hydrate. That 15 minute resting time really does make a difference! It gives the cornmeal time to soften and absorb the buttermilk.
Keep them small. I like using a small cookie scoop because it helps the hush puppies cook evenly. Larger hush puppies may look impressive, but you run the risk of having a raw center.
Fry in batches. Adding too much hush puppies at once will lower the oil temperature, making it harder to get that perfectly crispy exterior. I hope you enjoy these Long John Silver’s Hush Puppies!
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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