Easy, homemade fish hotdogs

By Rodney Bowers
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Put a twist on the classic summer hotdog. 

SERVES
1
 TO
2
TOTAL TIME

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

  1. Pat dry the fish really well and season fish with salt and pepper. 
  2. Whisk flour, cornstarch, paprika, garlic powder, baking soda, two teaspoons salt in bowl.
  3. Add soda and whisk just until no lumps.
  4. Pour the oil a large heavy pot or home deep fryer at least to seven centimeters depth.
  5. Heat over medium-high till temperature reaches 375, one at a time dip fish into batter, and shake excess batter off.
  6. Lower gently and carefully into oil and fry until golden brown and cooked about four minutes.
  7. Take out and pat exceed oil off with paper towels.
  8. Warm the hot dog buns thru and place fish inside and serve with pickles and favourite condiments.

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