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