Yes Sir!!!
Halibut Corn Dogs
Serves:
4 servings
Ingredients
Halibut Corn Dogs:
Salt
1 lb Halibut Fillet
1 cup yellow cornmeal
1 cup all-purpose flour plus 4 tablespoons
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne
1 cups buttermilk
1 ear of corn cut from cob and creamed
1/3 cup grated onion
1 roasted jalapeno (roast under broiler remove place in plastic bag to steam, peel deseed and finely dice)
1 tablespoon honey
Peanut or vegetable oil, for frying
Aioli:
Zest from 2 lemons
1/8 cup fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced garlic
1 cups mayonnaise
Garnishes:
Paprika
Chopped fresh chives
Chopped fresh cilantro
Directions
For the halibut corn dogs: Allow the fish to warm up to room temp, if it is COLD the crust will get done before the fish. Slice into strips about one inch wide and 3 inches long. ). Skewer the halibut strips, using the 4 tablespoons of flour, season and coat halibut with flour and spices and allow to sit for 10 minutes.
Combine the cornmeal, flour, 1-teaspoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, jalapeno, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container. Use a drinking glass or other deep vessel to make battering easier.
Preheat the oil in a deep-fryer to 365 degrees F.
Dip each skewer into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 3 to 4 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off.
If they are browning before done,, finish cooking fish in the oven.
Keep warm in preheated oven at 250 until all are cooked and ready to serve.
For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle.
Drizzle the lemon aioli onto the halibut corndogs, and garnish with paprika, chopped chives and cilantro.
Enjoy!
