Copycat Long John Silver’s Hush Puppies

Why You’ll Love This Recipe

• Light, tender interiors with those signature steam pockets, and a crisp golden shell.
• Balanced sweetness and oniony savor that nods to the classic seafood-shack favorite.
• Uses simple pantry staples and a quick mix method—no special equipment needed.
• Perfect alongside fried fish, shrimp, coleslaw, or a dab of honey or tartar sauce.

Grocery List

• Produce: 1 medium yellow onion (you’ll use about 2/3 cup minced), optional jalapeño or scallions for variations
• Dairy: Buttermilk, 1 large egg
• Pantry: Fine yellow cornmeal, all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, sugar, onion powder, garlic powder, white or black pepper, neutral frying oil (canola or peanut), seltzer/club soda

Full Ingredients

Batter

• 1 cup (120 g) fine yellow cornmeal
• 3/4 cup (95 g) all-purpose flour
• 2 tablespoons (16 g) cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons kosher salt (or 1 teaspoon fine sea salt)
• 1 tablespoon (12 g) granulated sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• Pinch (1/8 teaspoon) white or black pepper
• 3/4 cup (180 ml) cold buttermilk
• 1/2 cup (120 ml) cold seltzer or club soda (cold water works in a pinch)
• 1 large egg, cold, lightly beaten
• 2/3 cup (100 g) very finely minced yellow onion (about 1/2 medium onion)

For Frying

• 6 cups (about 1.4 L) neutral oil, such as canola or peanut

To Serve (optional)

• Kosher salt for finishing
• Honey, tartar sauce, or malt vinegar

Step-by-Step Instructions

Step 1: Preheat oil and set up your station

Pour 6 cups neutral oil into a 4- to 6-quart heavy pot or Dutch oven. Clip on a deep-fry thermometer and heat to 350°F over medium heat. Set a wire rack over a rimmed sheet pan for draining. Have a 1-tablespoon scoop (or #60 disher) or two spoons ready, plus a small bowl of water to dip the scoop so the batter releases cleanly.

Step 2: Whisk the dry ingredients

In a large bowl, whisk together the cornmeal, flour, cornstarch, baking powder, baking soda, kosher salt, sugar, onion powder, garlic powder, and pepper until thoroughly combined. This evenly distributes the leaveners and seasoning for consistent puff and flavor.

Step 3: Whisk the wet ingredients and onion

In a separate bowl or large measuring cup, whisk the cold buttermilk, cold seltzer, and egg until smooth. Stir in the very finely minced onion. Keeping the liquids cold helps create those fluffy, steam-pocketed interiors when the batter hits hot oil.

Step 4: Combine to make the batter

Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry pockets remain. The batter should be thick but scoopable—similar to soft muffin batter. Do not overmix; a few small lumps are fine.

Step 5: Rest the batter

Let the batter rest for 10 minutes. This brief rest hydrates the cornmeal and flour while the leaveners start forming bubbles, which improves tenderness and lift.

Step 6: Fry in small batches

Check that the oil is steady at 350°F (aim to keep it between 325–350°F). Dip your scoop or spoons in water, then portion 1-tablespoon mounds directly into the oil, releasing them gently away from you. Fry 2–3 minutes, turning occasionally, until deep golden brown and well puffed. The centers should be moist but cooked through, with tiny air pockets rather than wet batter.

Step 7: Season and serve hot

Transfer hush puppies to the rack to drain and immediately sprinkle with a pinch of salt. Fry remaining batter in batches, avoiding crowding so the oil stays hot. Serve right away with honey, tartar sauce, or malt vinegar.

Pro Tips

• Chop the onion very finely so the batter holds its shape; big pieces can cause cracking.
• Keep ingredients cold (buttermilk, seltzer, and egg). Cold batter hitting hot oil makes lighter hush puppies.
• Use a small scoop and wet it between drops for round, uniform spheres.
• Fry a tester first. If it’s too dense, stir in 1–2 tablespoons seltzer. If it spreads, fold in 1 tablespoon flour.
• Maintain oil temperature. Too cool equals greasy hush puppies; too hot browns the exterior before the center cooks.

Variations

• Jalapeño–Cheddar: Add 1 small jalapeño (seeded and minced) and 1/2 cup finely shredded sharp cheddar to the batter; reduce sugar to 2 teaspoons.
• Seafood Shack: Add 1 teaspoon Old Bay seasoning and fold in 1/2 cup finely chopped cooked shrimp or crab.
• Sweet Corn & Scallion: Stir in 1/2 cup chopped thawed corn kernels and 2 thinly sliced scallions; add 1 extra teaspoon sugar if desired.

Storage & Make-Ahead

For best texture, fry and serve immediately. You can hold cooked hush puppies on a rack in a 200°F oven for up to 30 minutes. Refrigerate leftovers in an airtight container for 2 days or freeze up to 2 months. Reheat on a rack at 375°F for 8–10 minutes (12–15 minutes from frozen) or in an air fryer at 360°F for 4–6 minutes. Batter can be mixed up to 2 hours ahead and kept chilled; re-stir gently before frying and add a splash of seltzer if it thickens.

Nutrition (per serving)

Approximate for 4 hush puppies: 250–280 calories; 12–14 g fat; 30–32 g carbohydrates; 4–6 g protein; 2–3 g fiber; 520–600 mg sodium. Values will vary with oil absorption and any added variations.