Fish Dog Recipes

FISH DOG

Fish Dog image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 8 hot dogs (4 servings)

Number Of Ingredients 18

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
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

Steps:

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.
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.

FISH FINGER HOT DOGS

Fish finger hot dogs image

A twist on a classic fish finger sandwich the whole family will love. Try Paul AInsworth's trick of lightly salting the cod to firm it up before cooking - it's a game-changer

Provided by Paul Ainsworth

Categories Dinner, Lunch

Time 45m

Number Of Ingredients 10

Ingredients

300-400g skinless and boneless pollock or cod, cut into 4 chunky fish fingers
25g plain flour
1 egg, beaten
100g panko breadcrumbs
sunflower oil, for frying
1 gherkin, finely chopped
4 tbsp mayonnaise
1 tbsp lemon juice and lemon wedges, to serve
4 brioche hot dog buns
½ iceberg lettuce, shredded

Steps:

If you have time, lightly season the fish with sea salt flakes up to an hour before coating them, then cover and chill to firm it up. Put the flour mixed with some salt and pepper in a shallow bowl, then the beaten egg and breadcrumbs in another two bowls. Working in batches, coat the fish in the seasoned flour first, then shake off any excess and dip in the egg, followed by the breadcrumbs, then put the coated fish fingers on a plate. Can be done a day ahead and kept chilled overnight.
Pour enough oil into a large frying pan so that it covers the base. Heat the oil over a medium-high heat, then fry the fish fingers in batches until golden on each side and cooked through (approx 3-4 mins each side). Drain on kitchen paper, season with sea salt, then transfer to a low oven to keep warm while you make the sauce.
Put the gherkins in a bowl and mix with the mayonnaise and lemon juice. Split the hot dog buns, toast the cut-side under the grill, then spread each roll with 1 tbsp of the mayonnaise mixture, add a handful of lettuce, then a hot fish finger on top. Serve with the lemon wedges for squeezing over.

Nutrition Facts : Calories 601 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.3 milligram of sodium

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