Fish cooked until golden brown served on a toasted hot dog bun. Serve with lettuce, tomato, and tartar sauce. You're going to want more than one!
I don’t know about you, but once in a while I would wake up to love notes from the men in my life. The last one was left by both my husband and son. I walked into the kitchen one morning to find it on the counter. My husband said that he couldn’t find the food storage container to return to a co-worker (translation—will you get it for me?). It was followed by an apology from my son for the mess he left in the sink (again, translation—will you clean it up?).
Those boys sure know how to make a gal feel wanted! I know what you’re thinking…I’m spoiled rotten. Yeah, right! Frankly, I would rather have found this scrumptious fish dog waiting for me on the counter.
The first time I had it was in Martha’s Vineyard while on vacation several years ago. We found it at The Net Result, a fish market and takeout restaurant. They were running a special on the fish dogs. At about $2.25, they were the cheapest find on the island…and so yummy! I had at least one every day we were there.
Since its discovery, I make the dogs on a regular basis. This recipe is my version. The ones on the Vineyard were deep fried, but I avoid frying for my everyday meals. My fish is lightly coated in a flour and corn flour mixture and pan seared till golden delicious. It can be served with various condiments and toppings: cabbage slaw, avocado, and pico de gallo to name a few. But I stick to the original—with lettuce, tomato, and tartar sauce (mine is kicked up a notch with horseradish).
If you like fish, try this recipe. Add it to your Cinco de Mayo spread: everyone makes fish taco, so change it up and make fish dogs. It might even become a regular in your home!