Long John Silver's Hush Puppies Recipe
Crispy on the outside, tender inside—Long John Silver's hush puppies are exactly what you want with fried fish or a seafood feast!The secret to that signature crunch?A mix of cornmeal and flour in just the right ratio, so they fry up crisp but not too dense.A bit of onion and a pinch of sugar bring out the classic sweet-savory balance that makes these hush puppies stand out.They fry up beautifully golden, with a crisp shell that gives way to a soft, almost cake-like center.Eat them hot with a side of tartar sauce, or just pop them straight off the plate—they won't last long, guys!
Servings: 4
Ingredients
- 1 ½ cups All-Purpose Flour
- ½ cup Cornmeal
- 1 tsp Baking Powder
- 1 ½ tsp Salt
- 1 tsp Sugar
- ¼ tsp Onion Powder
- 1 ¼ cups Milk
- 1 Egg
Instructions
- Combine the dry ingredients in a large bowl.
- The mixture should be the flour, cornmeal, baking powder, salt, sugar, and onion powder.
- In a separate bowl, whisk together the milk and egg until well combined.
- This mixture will ensure your hush puppies are moist and have the right texture.
- Gradually add the milk and egg mixture to the dry ingredients.
- Mix until you achieve a batter consistency, similar to thick bread batter.
- Heat the vegetable oil in a deep fryer or large pot to 350°F.
- You want the hush puppies to fry evenly for a perfect golden-brown finish.
- Using a spoon or scoop, carefully drop spoonfuls of the batter into the hot oil.
- Fry in batches to avoid overcrowding and ensure even cooking.
- Fry each hush puppy for 3-4 minutes or until they turn a golden brown.
- Remove with a slotted spoon and drain on paper towels.