Fish Dog

Name: Fish Dog
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

17 ingredients

10 steps

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

Directions

1

Heat the oil to 350 degrees F in a large 12- or 14-inch cast-iron skillet filled halfway up.
2

Mix the flour, paprika and garlic salt in a bowl.
3

Add the beer and whisk until the mixture reaches the consistency of a thin pancake batter.
4

Rest the batter in the fridge for 15 minutes.
5

Once rested, dunk the fish in the batter, let excess drip off and then gently slide the fish into the oil.
6

Fry until just golden brown, about 3 minutes.
7

Remove the fish to a wire rack set over a sheet tray and season with salt.
8

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.
9

In a bowl, combine the mayonnaise, relish, honey, mustard, chipotle and a little hit of the adobo sauce.
10

Season with salt and pepper, and then prepare to want to put this sauce on everything.