Fish Dog
- Level: Intermediate
- Yield: 8 hot dogs (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1540
- Total Fat
- 121
- Saturated Fat
- 22
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 36
- Cholesterol
- 85
- Sodium
- 1560
- Total: 50 min (includes resting time)
- Active: 35 min
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
Kosher salt and freshly ground black pepper
Directions
- 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.