Halibut Corn Dogs
| Serves | 8 |
|---|---|
| Ingredients | Seafood, Vegetables |
| Day Part | Dinner, Lunch |
| Cuisine Type | American |
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.
Ingredients
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
Steps
- 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.
- In small bowl, blend tartar sauce and mustard; refrigerate until needed.
- 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.
- Carefully place skewers in heated oil. Fry until golden brown and fish is cooked through, about 4-5 min.; drain.
- To serve, place fish on two lettuce leaves; side with 2 tbsp. Dijon tartar sauce.