Halibut Corn Dogs

IngredientsSeafood, Vegetables
Day PartDinner, Lunch
Cuisine TypeAmerican
Halibut Corn Dogs

Source: Alaskan Seafood Marketing Institute

Getting kids to eat heart-healthy fish can be a hard sell.  But coating mild halibut with a cornmeal batter, deep-frying it and serving the fish on a stick may win over the fussiest young customer.


3 cups pancake mix
1 1/2 cups cornmeal
2 tbsp. sugar
1 tbsp. Kosher salt
2 1/2 cups + 2 tbsp. water
1 cup prepared tartar sauce
1 tbsp. Dijon mustard
Vegetable oil, for frying, as needed
16 Alaska halibut fillets, cut into 2-oz. portions, patted dry
4 tsp. Old Bay seasoning
16 skewers, 6-inch ea.
16 small lettuce leaves, washed and dried


  1. Prepare batter: In large bowl, combine pancake mix, cornmeal, sugar and salt. Whisk in 1 1/2 cups water and mix well. (Batter should be free of lumps and the consistency of a thick pancake batter; add the 2 tbsp. water if needed.) Refrigerate batter up to 1 hour or use immediately.
  2. In small bowl, blend tartar sauce and mustard; refrigerate until needed.
  3. Fill deep fryer with oil and heat to 350°F. Season two of the 2 oz. halibut pieces with 1/4 tsp. Old Bay seasoning. Skewer fish and dip in prepared corn dog batter, being careful not to let the fish fall off the skewer. 
  4. Carefully place skewers in heated oil. Fry until golden brown and fish is cooked through, about 4-5 min.; drain. 
  5. To serve, place fish on two lettuce leaves; side with 2 tbsp. Dijon tartar sauce.

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