Alaska Halibut Corn Dogs
- Preparation Time: 25 minutes
- Cook time: 4-5 minutes
- Yield: 8 servings
Corn Dog Batter:
- 3 cups Pancake Ready Mix
- 1 ½ cups Cornmeal
- 2 Tbsp Sugar
- 1 Tbsp Kosher Salt
- 2 1/2 cups + 2 Tbsp Water
Dijon Tartar Sauce:
- 1 cup Tartar Sauce, prepared
- 1 Tbsp Dijon Mustard
Alaska Halibut:
- 16 x 2 oz Alaska Halibut fillet portions, patted dry (2 lbs total)
- 4 tsp Old Bay Seasoning
- 16 skewers, 6-inch each
Assembly:
- Oil, for frying, as needed
- 16 small leaves of Lettuce, washed and dried
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.
Assembly:
Preheat deep fryer to 350°F. Season the 2 oz halibut pieces with ¼ 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 Dijon Tartar Sauce Be sure to add lemon slices too.
Alternative Serving Methods:
#1. Serve Halibut Corn Dogs with prepared French fried potatoes and malt vinegar for a Fish & Chips experience. #2. Toast the inside of two mini hoagie rolls. Spread with Dijon Tartar Sauce and place Corn Dog Halibut in roll. Top with shredded lettuce.
Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)