Crispy Cod Corndogs with Spicy Chili Cheese Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Alaska Seafood Marketing Institute
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
A fun, fiery twist on classic corndogs—juicy Pacific cod skewers coated in golden cornmeal batter and served with
Ingredients
For the Corndogs:
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1 lb Pacific cod fillets, thawed and patted dry
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½ cup cornmeal
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1 cup all-purpose flour
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1 tsp baking powder
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1 tsp sugar
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¾ cup milk
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2 tbsp oil
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2 eggs
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Oil for deep frying
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Long wooden skewers
For the Chili Cheese Sauce:
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2 tbsp butter
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1 ½ tsp flour
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1 ¼ cups milk
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1 cup shredded cheddar cheese
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1 tsp smoked paprika
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½ tsp Tabasco (or to taste)
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Salt, pepper, and a dash of lemon juice
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2 tbsp chopped jarred jalapeños
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2 tbsp brine from the jalapeño jar
Optional for Serving:
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Extra chili sauce or cheddar cheese sauce for drizzling
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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.
