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
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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
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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
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Extra chili sauce or cheddar cheese sauce for drizzling
Crispy fried onions
Directions
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Cut cod into thick strips (2–3 per fillet) and insert wooden skewers lengthwise into each piece. Set aside.
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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.
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Fill a deep pot or fryer with oil and heat to 350°F.
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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.
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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.
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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.
