Ingredients
- Corn Dog Batter:
- 3 cups 3 cups Pancake Ready Mix
- 1 1/2 cups 1 1/2 cups cornmeal
- 2 Tbsp. 2 Tbsp. sugar
- 1 Tbsp. 1 Tbsp. Kosher salt
- 2 1/2 cups 2 1/2 cups + 2 Tbsp. water
- Dijon Tartar Sauce:
- 1 cup 1 cup Tartar Sauce, prepared
- 1 Tbsp. 1 Tbsp. Dijon mustard
- Alaska Halibut:
- 16 16 Alaska Halibut fillets, cut into 2 oz. portions, patted dry
- 4 tsp. 4 tsp. Old Bay seasoning
- 16 16 skewers, 6-inch ea.
- Assembly:
- Oil, for frying, as needed
- 16 16 small leaves of lettuce, washed and dried
Servings:
Units:
Instructions
- Corn Dog Batter:
- Combine all ingredients except the 2 Tbsp. of water and mix well. Make sure there are no lumps in batter. Batter should be the consistency
- of a thick pancake batter. Use the 2 Tbsp. of water to make the adjustment if needed. Refrigerate. May be made one hour before service.
- Dijon Tartar Sauce:
- Blend the tartar sauce and Dijon mustard. Refrigerate until needed.
- DIRECTIONS PER SERVING
- Assembly:
- Preheat deep fryer to 350F. Season two of the 2 oz. halibut pieces with 1/4 tsp. Old Bay seasoning. Skewer the fish and dip in prepared
- Corn Dog Batter, being careful not to let the fish fall off the skewer. Carefully place in heated oil and fry until golden brown and fish
- is cooked through, about 4-5 minutes. Drain. Place on two lettuce leaves and serve with 2 Tbsp. Dijon Tartar Sauce on the side.
- ALTERNATIVE SERVING SUGGESTIONS
- Serve Corn Dog Halibut with prepared French fried potatoes and malt vinegar for a Fish Chips experience.
- Toast the inside of two mini hoagie rolls. Spread with Dijon Tartar Sauce and place Corn Dog Halibut in roll. Top with shredded lettuce.
Share this Recipe
