Why You’ll Love This Recipe
These copycat Long John Silver’s hush puppies capture that iconic Southern comfort in every bite — crispy on the outside, tender and fluffy on the inside, with just the right balance of sweetness and savory cornmeal flavor. They’re the perfect side for fried fish, shrimp, or barbecue, and they come together in minutes using simple pantry ingredients. I made these for a fish fry one weekend, and they tasted exactly like the restaurant version — crunchy, golden, and completely addictive. Whether you’re hosting a seafood night or craving a nostalgic taste of the classic chain, these hush puppies deliver all the flavor and texture you remember, freshly made at home.
Long John Silver’s Hush Puppies: Crispy, Golden, and Irresistibly Savory
- Total Time: 25 mins
- Yield: 18 hush puppies
- Diet: Vegetarian
Description
These Long John Silver’s Hush Puppies are golden, crispy-on-the-outside and soft-on-the-inside cornmeal fritters that taste just like the restaurant favorite. Slightly sweet, perfectly seasoned, and deep-fried to perfection — they make the ultimate Southern side dish for fried fish, shrimp, or barbecue.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/2 cup finely chopped onion
- 1/2 cup buttermilk (or milk)
- 1 large egg
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine cornmeal, flour, baking powder, sugar, salt, onion powder, and paprika. Mix well.
- Add the finely chopped onion and stir to combine.
- In a separate bowl, whisk together buttermilk and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined — the batter should be thick but spoonable.
- Heat 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
- Using a small cookie scoop or spoon, drop tablespoon-sized portions of batter into the hot oil. Fry in batches to avoid overcrowding.
- Cook for 2–3 minutes per side, or until the hush puppies are deep golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with tartar sauce, honey butter, or alongside fried fish and coleslaw.
Notes
- For extra flavor, add a pinch of cayenne pepper or minced jalapeño to the batter.
- Keep hush puppies warm in a 200°F oven while frying the remaining batches.
- Do not overmix the batter — this keeps them light and fluffy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Deep-Fry
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yellow cornmeal — The key ingredient for that signature hush puppy texture and flavor.
All-purpose flour — Helps give the hush puppies structure while keeping them light.
Baking powder — Makes the hush puppies rise and stay fluffy inside.
Sugar — Adds just a hint of sweetness to balance the savory flavors.
Salt — Enhances flavor and brings the batter together.
Onion (grated or finely minced) — Adds that classic savory depth that defines a good hush puppy.
Milk or buttermilk — Provides moisture and richness to the batter.
Egg — Binds the ingredients and adds lightness.
Oil for frying — Vegetable or canola oil works best for crisp, golden results.
Directions
In a large mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk to blend evenly.
In a separate bowl, whisk together milk (or buttermilk) and egg until smooth. Add the wet ingredients to the dry ingredients and stir just until combined — the batter should be thick but spoonable. Gently fold in the finely minced onion.
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Avoid overcrowding the pan so the hush puppies cook evenly.
Fry for 2–3 minutes per side, or until golden brown and crisp all over. Use a slotted spoon to transfer the hush puppies to a paper towel-lined plate to drain. Serve immediately while warm and crispy.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes about 18–20 hush puppies. Preparation takes 10 minutes, and frying takes 10 minutes. Total time: 20 minutes.
Storage/reheating
Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving — it will make them soft.
Variations and Customizations
Spicy Cajun Hush Puppies — Add ½ teaspoon Cajun seasoning or cayenne for heat.
Cheesy Hush Puppies — Mix in shredded cheddar for extra flavor.
Sweet Corn Hush Puppies — Add ¼ cup corn kernels for bursts of sweetness.
Garlic Herb Version — Add minced garlic and chopped parsley or chives for a fragrant twist.
Bacon and Jalapeño — Fold in crispy bacon bits and diced jalapeños for smoky spice.
Buttermilk Classic — Use buttermilk instead of regular milk for tangier, more authentic flavor.
Honey Butter Glaze — Drizzle warm hush puppies with honey butter for a sweet-salty finish.
Gluten-Free — Substitute with a gluten-free flour blend for the same fluffy texture.
Seafood Twist — Add finely chopped shrimp or crabmeat for a coastal spin.
Southern Style — Serve alongside fried catfish, coleslaw, and tartar sauce for a true Southern meal.
FAQs
What kind of oil should I use for frying?
Vegetable or canola oil works best because of their high smoke points.
How do I keep hush puppies from being greasy?
Make sure the oil is hot enough (350°F / 175°C). Cool oil will make them absorb too much oil.
Can I bake these instead of frying?
You can, but they won’t be as crispy — bake at 400°F (200°C) for about 15 minutes.
How do I make them perfectly round?
Use a small cookie scoop or spoon and drop the batter gently into the oil.
Can I make the batter ahead of time?
It’s best to fry immediately, but you can refrigerate the batter for up to 1 hour before frying.
What’s the difference between cornmeal and cornbread mix?
Cornmeal is pure ground corn, while cornbread mix contains flour, sugar, and leavening agents.
Can I use sweet onions?
Yes, sweet or yellow onions both work beautifully for this recipe.
How do I know when they’re done?
They should be golden brown and float to the top; the interior should be soft but cooked through.
Can I freeze hush puppies?
Yes — cool completely, freeze in a single layer, then reheat in the oven until crisp.
What can I serve them with?
They’re perfect with fried fish, shrimp, barbecue, or even soups and stews.
Conclusion
These Long John Silver’s-style hush puppies are a nostalgic, crunchy delight that bring a little Southern charm to your table. With their crispy exterior, fluffy center, and subtle onion flavor, they’re the perfect companion to seafood dinners or backyard cookouts. Quick to make and deeply satisfying, this recipe delivers that authentic, restaurant-quality flavor — only fresher and even better homemade. Once you try them, you’ll never need the drive-thru again!
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