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Easy, homemade fish hotdogs
Put a twist on the classic summer hotdog.
SERVES
1
TO
2
Ingredients
- 455 grams skinless, boneless cod fillet, cut crosswise into 8 strips
- Salt and pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 355 milliliters soda water
- Vegetable oil (for frying; about 3 litres)
- 8 hot dog buns
Directions
- Pat dry the fish really well and season fish with salt and pepper.
- Whisk flour, cornstarch, paprika, garlic powder, baking soda, two teaspoons salt in bowl.
- Add soda and whisk just until no lumps.
- Pour the oil a large heavy pot or home deep fryer at least to seven centimeters depth.
- Heat over medium-high till temperature reaches 375, one at a time dip fish into batter, and shake excess batter off.
- Lower gently and carefully into oil and fry until golden brown and cooked about four minutes.
- Take out and pat exceed oil off with paper towels.
- Warm the hot dog buns thru and place fish inside and serve with pickles and favourite condiments.
