Introduction
Long John Silver’s Hush Puppies are a beloved Southern classic that brings a crispy, golden exterior and a soft, flavorful interior. These delectable deep-fried balls of cornmeal batter are a perfect side dish or snack that pairs well with a variety of seafood dishes. Whether you’re a fan of traditional Southern cuisine or simply looking to try something new, Long John Silver’s Hush Puppies are sure to satisfy your taste buds.
Originating in the American South, hush puppies have a rich history that dates back to the early 19th century. Legend has it that the name “hush puppies” comes from the practice of fishermen using fried cornmeal balls to quiet their barking dogs by tossing them the delicious morsels—hence the command to “hush, puppies!”
With a simple list of ingredients and easy-to-follow steps, you can recreate the magic of Long John Silver’s Hush Puppies in your own kitchen. Whether you’re hosting a backyard barbecue, a family gathering, or simply craving a taste of the South, these hush puppies are sure to be a hit.
So, roll up your sleeves, gather your ingredients, and get ready to fry up a batch of these irresistible hush puppies that will have your guests coming back for more.
Ingredients
To make Long John Silver’s Hush Puppies, you will need the following ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1/4 cup water
– 1 egg, beaten
– 1/4 cup finely chopped onion
– Vegetable oil for frying
These simple ingredients come together to create the perfect balance of flavors and textures in each bite of these delicious hush puppies.
Steps
Follow these step-by-step instructions to make Long John Silver’s Hush Puppies:
1. Mix Dry Ingredients
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure all the ingredients are evenly distributed.
Once the dry ingredients are combined, create a well in the center of the mixture.
2. Add Wet Ingredients
In a separate bowl, whisk together the milk, water, beaten egg, and finely chopped onion.
Pour the wet ingredients into the well of the dry ingredients.
3. Combine the Batter
Gently stir the wet and dry ingredients together until just combined. Be careful not to overmix, as this can make the hush puppies tough.
The batter should be thick and slightly lumpy.
4. Heat the Oil
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 375°F (190°C).
Use a thermometer to ensure the oil reaches the correct temperature for frying.
5. Fry the Hush Puppies
Using a spoon or cookie scoop, carefully drop spoonfuls of the batter into the hot oil.
Fry the hush puppies in batches, making sure not to overcrowd the pot.
6. Cook Until Golden Brown
Fry the hush puppies for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Remove the hush puppies from the oil and place them on a paper towel-lined plate to drain any excess oil.
Variations
While Long John Silver’s Hush Puppies are delicious as is, there are several variations you can try to customize this classic recipe:
Cheese Hush Puppies
Add shredded cheddar cheese to the batter for a cheesy twist on the traditional hush puppy.
For an extra kick of flavor, try mixing in some diced jalapeños or green chilies.
Sweet Corn Hush Puppies
Add fresh or canned sweet corn kernels to the batter for a burst of sweetness in every bite.
You can also try adding a touch of honey to the batter for a sweeter hush puppy.
Spicy Cajun Hush Puppies
Add Cajun seasoning or hot sauce to the batter for a spicy kick that will keep you coming back for more.
For a taste of the bayou, mix in some finely chopped bell peppers and celery.
Tips
Follow these tips to ensure your Long John Silver’s Hush Puppies turn out perfectly every time:
Use Fresh Ingredients
For the best flavor and texture, use fresh, high-quality ingredients when making your hush puppies.
Don’t Overmix the Batter
Be careful not to overmix the batter, as this can result in tough hush puppies. Mix the ingredients until just combined.
Monitor Oil Temperature
Keep an eye on the oil temperature while frying to ensure the hush puppies cook evenly and develop a crispy exterior.
Drain Excess Oil
After frying, place the hush puppies on a paper towel-lined plate to drain any excess oil before serving.
Conclusion
Long John Silver’s Hush Puppies are a delicious and easy-to-make side dish that is perfect for any occasion. With a simple list of ingredients and straightforward cooking instructions, you can enjoy the crispy, golden goodness of these Southern classics in your own home.
Whether you’re serving them alongside fried fish, shrimp, or simply enjoying them on their own, Long John Silver’s Hush Puppies are sure to be a hit with family and friends alike.
FAQs
Q: Can I make hush puppies ahead of time?
A: Yes, you can make the hush puppy batter ahead of time and store it in the refrigerator until you’re ready to fry them. Just be sure to mix the batter well before frying.
Q: Can I bake hush puppies instead of frying them?
A: While traditional hush puppies are deep-fried for a crispy exterior, you can try baking them in the oven for a healthier alternative. Keep in mind that the texture may be slightly different than fried hush puppies.
Q: Are hush puppies gluten-free?
A: Traditional hush puppies are not gluten-free due to the use of wheat flour in the batter. However, you can try using gluten-free flour or cornmeal for a gluten-free version of this classic dish.
Long John Silver’s Hush Puppies
Crispy, golden hush puppies with a soft, flavorful interior, these deep-fried balls of cornmeal batter are a beloved Southern classic that pairs perfectly with seafood dishes or as a snack. Easy to make and delicious to enjoy!
Ingredients
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup milk
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1/4 cup water
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1 egg, beaten
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1/4 cup finely chopped onion
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Vegetable oil for frying
Directions
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In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Create a well in the center of the mixture.
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In a separate bowl, whisk together milk, water, beaten egg, and chopped onion. Pour the wet ingredients into the well of the dry ingredients.
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Gently stir the wet and dry ingredients until just combined. The batter should be thick and slightly lumpy.
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Heat vegetable oil to 375°F (190°C) in a deep fryer or pot.
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Carefully drop spoonfuls of batter into the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes.
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Remove hush puppies from oil and drain on a paper towel-lined plate.
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Serve hot and enjoy!
