Fish Dog

Total Time:
1 hr
Prep:
35 min
Inactive:
15 min
Cook:
10 min

Yield:
8 hot dogs (4 servings)
Level:
Intermediate

Ingredients
  • Peanut oil, for frying
  • 2/3 cup self-rising flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1/2 bottle (about 3/4 cup) IPA beer
  • 1 pound cod, cut into 8 hot dog bun-length strips
  • Salt
  • 8 hot dog buns (I like a potato bun), split
  • 4 slices yellow American cheese, cut in half
  • Chipotle Tartar Sauce, recipe follows
  • 1/2 red onion, diced
  • Chipotle Tartar Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons pickle relish
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 chipotle in adobo sauce, minced
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Heat the oil to 350 degrees F in a large 12- or 14-inch cast-iron skillet filled halfway up.

  • Mix the flour, paprika and garlic salt in a bowl. Add the beer and whisk until the mixture reaches the consistency of a thin pancake batter. Rest the batter in the fridge for 15 minutes.

  • Once rested, dunk the fish in the batter, let excess drip off and then gently slide the fish into the oil. Fry until just golden brown, about 3 minutes. Remove the fish to a wire rack set over a sheet tray and season with salt.

  • The sandwich build: Lay a piece of American cheese on each bun, set a piece fish on top, then dollop on an even layer of Chipotle Tartar Sauce and sprinkle with red onion.

Chipotle Tartar Sauce:
  • In a bowl, combine the mayonnaise, relish, honey, mustard, chipotle and a little hit of the adobo sauce. Season with salt and pepper, and then prepare to want to put this sauce on everything.


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