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Redfish Corn Dogs with Spicy Ranch Tartar

Prep Time

80 minutes

Cook Time

5 minutes

Servings

2-4 people

Remember how much you loved those corn dogs you would get at the fair when you were a kid? Get ready for the adult version! These Redfish Corn Dogs with Spicy Ranch Tartar by Chef Ryan André are creamy and spicy Creole version of your favorite fair treat, perfect for a party or picnic.

Redfish Corn Dogs with Spicy Ranch Tartar

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Ingredients

  • 2 Large Fillets Redfish

  • 1/2 Cup Tony’s Seafood Marinade

  • 1 Box Tony’s Crispy Creole Hush Puppy Mix

  • 2 Tablespoons Cornmeal

  • 2 Tablespoons Cornstarch

  • 4 Tablespoons Sugar

  • 1 Teaspoons Tony’s Original Creole Seasoning

  • 1/2 Cup Green Onions

  • 1 Egg

  • 1 Cup Milk

  • 1 Cup All-Purpose Flour

  • 1 1/4 Cups Tony’s Creole-Style Ranch Salad Dressing

  • 3/4 Cup Mayo

  • 1/2 Cup Sour Cream

  • 6 Tablespoons Sweet Relish

  • 2 Teaspoons Tony’s BOLD Seasoning

  • 3 Tablespoons Lemon Juice

  • 2 Tablespoons Sugar
  • Clear

Directions

Making the Redfish:

  1. Preheat canola oil in deep fryer to 350°F.
  2. Cut redfish fillets into 1/2″ x 1/2″ x 3″ pieces and place in a mixing bowl.
  3. Toss redfish with Tony’s Seafood Marinade and allow to marinate for 1 hour before using.
  4. Skewer each redfish piece with corn dog stick and remove any excess marinade.
  5. Place sticks on sheet pan and set aside while you make the corn dog batter.
  6. Mix Tony’s Crispy Creole Hush Puppy Mix, cornmeal, cornstarch, sugar, Tony’s Original Creole Seasoning and green onions in a mixing bowl.
  7. In a separate bowl, whisk egg and milk together and mix into dry ingredients.
  8. Pour mixture into narrow deep container so you can dip sticks to coat.
  9. Place all-purpose flour in shallow dish and roll each stick with redfish to coat and allow batter to stick.
  10. Continue to coat each piece until you have coated all pieces.
  11. Dip each corn dog in batter and slowly twist while removing from container.
  12. Place in fryer, holding each one to allow to fry for a few seconds before releasing.
  13. Fry until dogs have reached a darker brown color making sure to flip as needed.
  14. This process will take approximately 5-6 minutes.
  15. Remove dogs from fryer and place on a pan lined with paper towels.
  16. Continue until all dogs have been cooked.
  17. You can keep them warm in an oven on low temperature while you get remaining dogs fried.
  18. Serve with Spicy Ranch Tarter and enjoy!

Making Spicy Ranch Tarter:

  1. Mix Tony’s Creole-Style Ranch Salad Dressing, mayo, sour cream, sweet relish, Tony’s BOLD Seasoning, lemon juice and sugar together until incorporated.
  2. Store in fridge until needed.

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