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Alaska Halibut Corn Dogs

Prep Time 15 minutes
Yield 8 servings
Alaska Halibut Corn Dogs


  • Corn Dog Batter:
  • 3 cups Pancake Ready Mix
  • 1 1/2 cups cornmeal
  • 2 TBSP sugar
  • 1 TBSP Kosher salt
  • 2 1/2 cups water
  • 2 TBSP water
  • Dijon Tartar Sauce:
  • 1 cup Tartar Sauce, prepared
  • 1 TBSP Dijon mustard
  • Alaska Halibut:
  • 16 pieces Halibut Fillet Portions 6oz Skinless, Boneless 417600
  • 4 tsp Old Bay seasoning
  • 16 skewers, 6-inch ea.          
  • Assembly:
  • as needed Oil, for frying
  • 16 small leaves lettuce, washed and dried


Corn Dog Batter:
Combine all ingredients except the 2 Tbsp. of water and mix well. Make sure there are no lumps in batter. Batter should be the consistency of a thick pancake batter. Use the 2 Tbsp. of water to make the adjustment if needed. Refrigerate. May be made one hour before service.

Cut into 2 oz portions, patted dry.

Dijon Tartar Sauce:
Blend the tartar sauce and Dijon mustard. Refrigerate until needed.


Preheat deep fryer to 350°F. Season two of the 2 oz. halibut pieces with ¼ tsp. Old Bay seasoning. Skewer the fish and dip in prepared Corn Dog Batter, being careful not to let the fish fall off the skewer. Carefully place in heated oil and fry until golden brown and fish is cooked through, about 4-5 minutes. Drain. Place on two lettuce leaves and serve with 2 Tbsp. Dijon Tartar Sauce on the side.


Serve Corn Dog Halibut with prepared French fried potatoes and malt vinegar for a Fish & Chips experience.

Toast the inside of two mini hoagie rolls. Spread with Dijon Tartar Sauce and place Corn Dog Halibut in roll. Top with shredded lettuce.



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