Copycat Long John Silver’s Hush Puppies

Making copycat Long John Silver’s hush puppies was the crowning moment in my efforts to duplicate my childhood memories of eating at the fast food restaurant. 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. What fantastic hush puppies they are! Get out the ketchup because it’s time for some hush puppy dunkin’!
Copycat Long John Silver's Hush PuppiesPeople often tell that the origin of the name ‘hush puppies’ can be traced back to hunters and fishermen who would toss the fried cornmeal to their dogs to stop them from barking. I recommend the article The Real History of Hushpuppies by Robert Moss over on Serious Eats.

This copycat of Long John Silver’s hush puppies is flat-out fantastic.

Copycat Long John Silver's Hush Puppies

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Mike

Ingredients

  • 1/4 cup whole milk
  • 1 egg
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • Canola oil for frying

Instructions

  • 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!).

Copycat Long John Silver’s Chicken Planks

When I was a kid Long John Silver’s was my favorite place on earth. That’s why I was dying to make this copycat of Long John Silver’s chicken planks. I always got the Fish N’ More meal (with extra crispies… the little pieces of fried batter left floating around in the deep fryer basket).

The ‘More’ of the meal was a few hush puppies, sides, and oh yes, chicken planks. Fried in the same great crunchy batter as the fish planks, chicken planks were just as addicting as the fish. And oddly (for me as a kid), just as good with malt vinegar sprinkled on them.
Copycat Long John Silver's Chicken PlanksI don’t get my deep fryer out that often but when I do, a copycat of at least one thing from Long John Silver’s, such as these chicken planks, is on my menu. Everything is easy to make, takes almost no time at all, and always gives me an excuse to get out the malt vinegar. Like hush puppies. Yes, I put malt vinegar on my hush puppies.

Copycat Long John Silver's Chicken Planks

Note: You can use this same batter to make copycat Long John Silver's fish. Just substitute cod for the chicken.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Mike

Ingredients

For the chicken

  • 1 pound chicken tenderloins
  • Canola oil for frying

For the batter

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water

Instructions

For the batter

  • Combine all but the water in a large bowl.
  • Whisk in the water until the batter is smooth. If too runny add a bit more flour.

For the chicken

  • Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
  • Working in batches, dip chicken pieces into the batter and turn to coat completely.
  • Slowly lower the chicken into the hot oil and fry until golden brown, 3 minutes per side.
  • Remove to a rack to cool slightly before serving.

Copycat Long John Silver’s Fish-and-Chips

As a kid, my hands-down favorite fast food place was Long John Silver’s. And although I loved the fish and fries, I have to admit my favorite things were the little crunchies. You know, the little pieces of fried batter that would end up in your food basket. I loved them. I would even ask for ‘extra crunchies’ when I ordered.
Copycat Long John Silver's Fish-and-ChipsWell, now I can make my own copycat Long John’s Silver’s fish and chips. And if I want extra crunchies I just add a few drops of batter to the oil and in seconds… extra crunchies! And don’t forget the hush puppies! No Long John Silver’s copycat meal is complete without them.

For something a bit different, dip your fries in my malt vinegar aioli instead of good-ole ketchup.

Copycat Long John Silver's Fish-and-Chips

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the batter

  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup water

For the fish

For the fries

  • 6 Russet potatoes sliced into thin strips
  • Kosher salt

Instructions

For the batter

  • Combine all ingredients. Whisk until smooth and there are no lumps.

For the fish

  • Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
  • Pat fish dry and coat well in the batter.
  • Working in batches, slowly lower the fish into the oil and fry on both sides until golden brown.
  • Remove to a paper towel-lined plate
  • Service with tartar sauce and malt vinegar.

For the fries

  • Reduce oil temperature to 325 F.
  • Fry potatoes until starting to turn golden brown. Remove to a paper towel-lined plate and pat dry.
  • Increase oil temperature to 375 F and add the fries back in. Fry until golden brown and crispy. Remove to paper towel-lined plate to drain, sprinkle with salt, then serve immediately.