Long John Silver’s Copycat Fish & Hushpuppies w/Tartar sauce
Get ready to recreate the crispy, golden flavors of Long John Silver’s right at home! Chef Trips has a healthier twist on three favorites: perfectly crunchy fish batter, light and fluffy hushpuppies, and tangy tartar sauce.Each recipe keeps the iconic taste alive while offering homemade, customizable options. Whether you want to enjoy these classic seafood sides with fewer calories or make them from scratch with fresh ingredients, this set of recipes will make your kitchen feel like a seafood haven.
Ingredients
Tartar sauce
- 1 cup of Mayonnaise use low-fat, OR substitute with plain Greek yogurt
- ¼ cup of diced dill Pickles
- 2 tbsp of diced Onions
- 1 tbsp of fresh Dill
- 2 tbsp of Relish
- 1 tbsp of Lemon juice
- ¼ tsp of Black pepper
- ¼ tsp of Salt substistute with natural sea salt, or pink salt
Hushpuppies
- ¼ cup of Milk substitute with nut milk of choice
- 1 Egg
- 1 cup of Cornmeal
- ½ cup of Flour substistute with whole wheat flour
- 2 tbsp of Sugar substitute with stevia
- 1 tbsp of Baking powder
- ½ tsp of Salt substistute with natural sea salt, or pink salt
- ¼ tsp of Black pepper
- ¼ cup of chopped Onion
- ¼ cup of chopped Green bell pepper
- Canola Oil for frying
Fish
- Canola oil for frying
- ¾ pound of frozen Cod thawed
- ½ cup of Flour use whole wheat
- ¼ cup of Corn flour
- 2 tbsp of Cornstarch
- ½ tsp of Paprika
- ½ tsp of Garlic powder
- ½ tsp of Onion powder
- ½ tsp of Black pepper
- ¼ tsp of Baking powder
- ¼ tsp of Baking soda
- 1 cup of cold Club soda or Seltzer
- Kosher salt to taste
- 1 Lemon cut into wedges
Instructions
Tartar sauce
- Mix all of the ingredients together.
- Cover and chill.
- Best if refrigerated for at least an hour before use.
Hushpuppies
- In a bowl, mix the cornmeal, flour, sugar, baking powder, salt, and pepper.
- In another bowl, whisk together milk and egg.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped onion and bell pepper.
- Heat oil in a deep pan or fryer to 350°F.
- Drop spoonful’s of the batter into the hot oil, frying until golden brown and cooked through, about 3-4 minutes.
- Remove from oil and drain on paper towels.
Fish
- Heat oil in a deep pan or fryer to 350°F over medium-high heat. When the oil reaches 350°F, reduce the heat to medium-low.
- Pat the fish dry with a paper towel and cut the fish into four 3-ounce portions. Or, you can create a diamond shape by trimming off the sides. Set aside.
- In a medium-sized bowl, combine the flour, corn flour, cornstarch, paprika, garlic salt, onion powder, pepper, baking powder, and baking soda.
- Add the club soda to the dry batter mixture When the oil is preheated and ready to go. Stir until just combined, taking care not to overmix. It’s okay if there are a few clumps in the batter.
- Dip the fish into the batter, making sure it’s coated on all sides. Gently drop the battered fish into the oil and fry for 3 to 5 minutes, until the exterior is golden brown.
- Remove the fish to a paper towel-lined plate to remove excess grease. Season the fish with kosher salt to taste.
- Serve, with lemon wedges, immediately.
- ENJOY!