Easy Fish Dog

These Easy Fish Dogs are simple yet satisfying. Haddock is lightly battered and cooked until golden brown. Serve on a hot dog bun with lettuce, tomato, and tartar sauce. You can use haddock, cod, or your favorite white fish.

I don’t know about you, but once in a while, I would wake up to love notes from the men in my life. The last one was left by both my husband and son. I walked into the kitchen one morning to find it on the counter. My husband said that he couldn’t find the food storage container to return to a co-worker (translation—will you get it for me?). It was followed by an apology from my son for the mess he left in the sink (again, translation—will you clean it up?).

Those boys sure know how to make a gal feel wanted! I know what you’re thinking… I’m spoiled rotten. Yeah, right! Frankly, I would rather have found this scrumptious fish dog waiting for me on the counter.

I first had it in Martha’s Vineyard while on vacation several years ago. We found it at The Net Result, a fish market and takeout restaurant. They were running a special on the fish dogs. At about $2.25, they were the cheapest find on the island…and so yummy! I had at least one every day we were there.

Since its discovery, I have made these fish tacos regularly. This recipe is my version. The ones on the Vineyard were deep-fried, but I avoid frying for my everyday meals. My fish is lightly coated in a flour and corn flour mixture and pan-seared till golden and delicious. It can be served with various condiments and toppings: cabbage slaw, avocado, and pico de gallo, to name a few. But I stick to the original—with lettuce, tomato, and tartar sauce (mine is kicked up a notch with horseradish).

If you like fish, try this recipe. Add it to your Cinco de Mayo spread: everyone makes fish tacos, so change it up and make fish dogs. It might even become a regular in your home!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 12-inch frying pan for cooking chicken. This 5-Ply Copper Core stainless steel skillet has rapid heating, heat retention, and cooking stability.
• Fish turner is used to flip and transfer the fish.
• Cooling rack to transfer the cooked fish onto.
• Use any shallow bowl for breading, but these breading trays are great for breading jobs.

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Easy Fish Dog

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 20 minutesCook time: 18 minutesTotal time: 38 minutesServings:6 Servings

Description

These Easy Fish Dogs are simple yet satisfying. Haddock is lightly battered and cooked until golden brown. Serve on a hot dog bun with lettuce, tomato, and tartar sauce. You can use haddock, cod, or your favorite white fish.

Ingredients

• 1 lb. haddock or cod
• 1/3 cup flour
• 1/3 cup corn flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 – 2 tbsp. olive oil
• 5 – 6 hot dog buns
• 2 tbsp. butter, room temperature

Tartar  Sauce:

• 1/8 rounded cup mayonnaise
• 1/8 rounded cup miracle whip
• 3 rounded tbsp. relish
• 1 tsp. prepared horseradish (optional), more or less depending on heat level desired 
• a pinch each of salt and black pepper

Toppings:

• shredded lettuce
• diced tomato
• or anything else your heart desires

Instructions

1. Combine all tartar sauce ingredients in a small bowl. Refrigerate.
2. Preheat a large skillet over medium to medium-high heat. Spread butter on the sides of hot dog buns. Place them in the skillet and cook both sides until golden brown. Set aside.
3. Combine flour, corn flour, salt, pepper, garlic powder, and onion powder in a shallow container. Cut the fish into one-inch thick strips. Dredge the fish in the flour mixture and shake off the excess. Place on a platter.
4. Wipe the skillet clean. Heat to medium to medium-high. Add enough oil to generously coat the surface. Allow the oil to heat up. Add the fish, cooking until the bottom is crusted and golden brown. Turn it over and cook the second side until the fish is opaque throughout and golden brown on the bottom. The total cooking time is about 3-4 minutes per side. Add more oil if the fish begins to stick to the pan. Remove from the skillet and place on a cooling rack. 
5. Assemble: Spread some tartar sauce on the bottom of the bun. Add fish, lettuce, tomato, and top it with more tartar sauce.
6. Makes 6 servings.

Keywords:Fish Dogs, Haddock, Cod, White Fish, Fish Taco

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