May 01, 2013


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!

fish dog fish sandwich on a hot dog bun
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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.

fish dog fish sandwich on a hot dog bun

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).  

breaded and cooked fish strips

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!

closeup view of cooked, bread fish on plate

fish dog fish sandwich on a hot dog bun, top view



1 lb. haddock or cod
1/3 cup flour
1/3 cup corn flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 – 2 tbsp. olive oil
5 – 6 hot dog buns
2 tbsp. butter, room temperature

Tartar  Sauce:
1/8 rounded cup mayonnaise
1/8 rounded cup miracle whip
3 rounded tbsp. relish
1 tsp. prepared horseradish (optional), more or less depending on heat level desired
pinch each of salt and pepper

shredded lettuce
diced tomato
or anything else your heart desires


Combine all tartar sauce ingredients in a small bowl. Refrigerate.

Preheat a large skillet on medium to medium high heat. Spread butter on sides of hot dog buns. Place in skillet and cook both sides until golden brown. Set aside.

Combine flour, corn flour, salt, pepper, garlic powder, and onion powder in a shallow container. Cut fish into one inch thick strips. Dredge fish in flour mixture and shake off excess. Place on a platter.

Wipe skillet clean. Heat to medium to medium high.  Add enough oil to generously coat the surface. Allow oil to heat up. Add fish, cooking until the bottom is crusted and golden brown. Turn over and cook the second side until fish is opaque throughout and golden brown on bottom. Add more oil if fish begins to stick to pan. Remove from skillet and place on a cooling rack.  

Assemble: Spread some tartar sauce on bottom of bun. Add fish, lettuce, tomato, and top with more tartar sauce.

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