Crispy Cod Corndogs with Spicy Chili Cheese Sauce
Alaska Seafood Marketing Institute
4
30 minutes
20 minutes
Dinner
A fun, fiery twist on classic corndogs—juicy Pacific cod skewers coated in golden cornmeal batter and served with
Ingredients
For the Corndogs:
- 1 lb Pacific cod fillets, thawed and patted dry
- ½ cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp sugar
- ¾ cup milk
- 2 tbsp oil
- 2 eggs
- Oil for deep frying
- Long wooden skewers
For the Chili Cheese Sauce:
- 2 tbsp butter
- 1 ½ tsp flour
- 1 ¼ cups milk
- 1 cup shredded cheddar cheese
- 1 tsp smoked paprika
- ½ tsp Tabasco (or to taste)
- Salt, pepper, and a dash of lemon juice
- 2 tbsp chopped jarred jalapeños
- 2 tbsp brine from the jalapeño jar
Optional for Serving:
- Extra chili sauce or cheddar cheese sauce for drizzling
- Crispy fried onions
Directions
Prep the Cod
- Cut cod into thick strips (2–3 per fillet) and insert wooden skewers lengthwise into each piece. Set aside.
Make the Batter
- In a medium bowl, combine cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk together the milk, oil, and eggs. Stir wet mixture into dry until you have a thick, pourable batter.
Heat the Oil
- Fill a deep pot or fryer with oil and heat to 350°F.
Make the Chili Cheese Sauce
- Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in cold milk and bring to a boil. Lower heat and stir in cheese until melted. Add paprika, Tabasco, salt, pepper, lemon juice, chopped jalapeños, and jalapeño brine. Stir to combine, then keep warm.
Fry the Corndogs
- Dip each skewered fish piece into the batter, coating completely. Fry in hot oil for 2–3 minutes or until golden brown and crispy. Drain on paper towels.
Serve
- Serve hot with warm chili cheese sauce on the side or drizzled on top. Garnish with extra chili sauce, cheddar sauce, and crispy fried onions if desired.
