Alaska Halibut Corn Dogs

Preparation

1. Step 1 Make the Batter

   1. In a large bowl, whisk together the pancake mix, cornmeal, sugar, salt, and 2½ cups water until smooth and no lumps remain.
   2. The batter should be similar to a thick pancake batter. If needed, add up to 2 tablespoons additional water to reach the desired consistency.
   3. Cover and refrigerate until ready to use. The batter can be made up to 1 hour ahead.

2. Step 2 Make the Dijon Tartar Sauce

   1. In a small bowl, stir together the tartar sauce and Dijon mustard until combined.
   2. Refrigerate until ready to serve.

3. Step 3 Prepare the Halibut Corn Dogs

   1. Preheat oil in a deep fryer or heavy pot to 350°F.
   2. Pat the halibut portions dry and season each piece with ¼ teaspoon Old Bay seasoning.
   3. Insert a skewer into each piece of halibut.
   4. Dip each skewer into the batter, coating the fish completely.
   5. Carefully lower into the hot oil and fry until golden brown and the fish is cooked through, about 4–5 minutes.
   6. Transfer to a paper towel-lined plate to drain.

4. Step 4 Serve

   1. Place two lettuce leaves on each serving plate.
   2. Arrange the halibut corn dogs on top.
   3. Serve with Dijon Tartar Sauce and fresh lemon wedges.

5. Step 5 Alternative Serving Ideas: Fish & Chips Style

   Serve the halibut corn dogs with crispy French fries, malt vinegar, and Dijon Tartar Sauce.

6. Step 6 Alternative Serving Ideas: Mini Halibut Corn Dog Sandwiches

   1. Toast the insides of mini hoagie rolls.
   2. Spread with Dijon Tartar Sauce.
   3. Add a halibut corn dog and top with shredded lettuce.
   4. Serve warm.