Whether you're a longtime fan of Long John Silver's hush puppies or you're just looking for a delicious and easy-to-make appetizer, this article has the perfect recipe for you. These copycat hush puppies are crispy on the outside, fluffy on the inside, and packed with flavor. Best of all, they can be made in just a few minutes with ingredients you probably already have on hand. So gather your ingredients and get ready to enjoy the best hush puppies you've ever tasted!
Check out the recipes below so you can choose the best recipe for yourself!
COPYCAT LONG JOHN SILVER'S HUSH PUPPIES
I made the fish. I made the fries. And I made the chicken planks. And now, I've made the hush puppies. They have the perfect texture and the perfect corn flavor.
Provided by Mike
Categories Side
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl whisk together the milk and egg.
- In a large bowl combine the remaining ingredients except for the oil.
- Whisk in the milk and egg mixture. You want the batter to be somewhat thick. If too thin add more cornmeal.
- Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
- Working on batches, drop batter into the hot oil. I used a 1/2 tablespoon measuring spoon. If you want smaller hush puppies use a teaspoon measuring spoon.
- Fry until golden brown, flipping after the bottom is brown.
- Remove to a paper towel-lined plate or cooling rack.
- Serve with your favorite dipping sauce (ketchup!).
Nutrition Facts : Calories 88 kcal, Carbohydrate 15 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Sodium 474 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LONG JOHN SILVER HUSH PUPPIES RECIPE - (3.9/5)
Provided by Golfwidow7
Number Of Ingredients 10
Steps:
- Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.
LONG JOHN SILVER'S BATTERED FISH (COPYCAT)
My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Whitefish
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- NOTE: IF USING SELF-RISING FLOUR -- REDUCE SEA SALT TO 1 1/2 TEASPOONS THEN OMIT BAKING POWDER AND BAKING SODA -- AND USE REGULAR WATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED, PULSE A CLEAN SPICE MILL OR COFFEE GRINDER WITH THE CORNSTARCH AND SEA SALT UNTIL FINELY GROUND, THEN ADD TO DRY BATTER.
- THAW fresh boneless white fish if frozen; CUT filets into 3-inch x 4 inch pieces; PREPARE a light sea salt/water bath to brine fish in for 20 minutes (brine should only be "as salty as the ocean").
- POUR enough canola oil in deep-fryer to completely immerse fish in; INSERT the deep-fryer basket; PREHEAT oil slowly in gradual increments to 360°F.
- MEASURE all DRY BATTER AND DREDGING ingredients into a large bowl; WHISK mixture well until thoroughly blended; REMOVE 2 cups of mixture and transfer to another large bowl for the BATTER.
- INTO the large bowl containing the 2 cups reserved DRY BATTER, whisk in the LIQUID BATTER ingredients, without over-mixing.
- REMOVE fish from sea salt bath; BLOT fish lightly; COAT the fish very lightly on all sides with the reserved dry dredging, being careful not to tear or break fish (use a flat metal spatula to turn fish if necessary).
- DIP dredged fish in prepared batter to coat fish evenly, using a flat spatula to lift; ALLOW excess batter to drain; DROP battered fish slowly and carefully into the preheated fryer (MAKE SURE FISH DOESN'T SINK AND STICK TO BOTTOM OF FRYER BASKET; IF THIS HAPPENS, LIFT BASKET AND CAREFULLY LOOSEN FISH WITH A FLAT STAINLESS STEEL SPATULA).
- DEEP-FRY fish in preheated 360°F canola oil without overcrowding until breading is golden, and fish is tender-flaky; PLACE cooked fish on absorbent paper to drain (keep filets warmed if necessary, in a preheated 170 F oven); REPEAT frying process with remaining fish.
- ALLOW hot fried fish to cool slightly before serving; SERVE with fresh lemon slices and desired condiments -- tartar sauce, cocktail sauce, cream horseradish, hot sauce, malt vinegar.
- SERVE and enjoy!
LONG JOHN SILVER'S HUSH PUPPIES
Steps:
- Combine dry ingredients.
- Add egg and milk.
- Stir well. Should be the consistency of bread batter. If too thin add more corn meal or flour.
- Drop by teaspoonful into hot grease.
- Cook until brown.
- Remove from grease with a slotted metal spoon and drain on a paper towel
- Enjoy
LONG JOHN SILVERS HUSH PUPPIES
Make and share this Long John Silvers Hush Puppies recipe from Food.com.
Provided by Sherrie930
Categories Breads
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Add egg and milk.
- Stir well.
- Should be the consistency of bread batter.
- If too thin add more corn meal or flour.
- Drop by teaspoonful into hot grease.
- Cook until brown.
Tips:
- Use fresh ingredients: Fresh cornmeal, buttermilk, and onion will give your hush puppies the best flavor.
- Don't overmix the batter: Overmixing will make the hush puppies tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes will allow the cornmeal to absorb the liquid and make the hush puppies more tender.
- Fry the hush puppies in hot oil: The oil should be at least 350 degrees Fahrenheit. If the oil is not hot enough, the hush puppies will absorb too much oil and be greasy.
- Drain the hush puppies on paper towels: This will help to remove any excess oil.
- Serve the hush puppies hot: Hush puppies are best served hot, right out of the fryer.
Conclusion:
These hush puppies are a delicious and easy-to-make side dish that are perfect for any occasion. They are crispy on the outside and soft and fluffy on the inside. Serve them with your favorite dipping sauce, such as tartar sauce, ranch dressing, or honey mustard.
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