This dog loves to swim. There hasn’t been much good news lately about eating processed meats like hot dogs but that doesn’t mean you can’t still enjoy the classic crunch of a corn dog. Skip those nitrates and saturated fats and instead enjoy heart-healthy wild Alaska halibut.
Photo Credit: Alaska Seafood Marketing Institute
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Corn Dog Batter
3 cups Pancake Ready Mix
1 ½ cups Cornmeal
2 Tbsp. Sugar
1 Tbsp. Kosher salt
2 ½ cups + 2 Tbsp. Water
Dijon Tartar Sauce
1 cup Tartar Sauce, prepared
1 Tbsp. Dijon mustard
16 Alaska Halibut fillets, cut into 2 oz. portions, patted dry
4 tsp. Old Bay seasoning
16 Skewers, 6-inch
Oil, for frying as needed
16 small lettuce leaves, washed and dried
For the 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.
For the Dijon Tartar Sauce: Blend the tartar sauce and Dijon mustard. Refrigerate until needed.
To Finish: Preheat deep fryer to 350˚F. Season two of 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 2 Tbsp. Dijon Tartar Sauce on the side.