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.

Ingredients

  • 2 Large Redfish Fillets

  • 1/2 Cup Tony’s Seafood Marinade

  • 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

  • 1 Box Tony’s Crispy Creole Hush Puppy Mix

  • 2 Tablespoons Cornmeal

  • 2 Tablespoons Cornstarch

  • 4 Tablespoons Sugar

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • 1/2 Cup Green Onions

  • 1 Egg

  • 1 Cup Milk

  • 1 Cup All-Purpose Flour

  • Clear

Directions

Preparing the Redfish:

  1. Cut redfish fillets into 1/2″x1/2″x3″ pieces and place in a mixing bowl.
  2. Toss redfish with Tony’s Seafood Marinade and allow to marinate for 1 hour.

Making Spicy Ranch Tarter:

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

Making the Corn Dog Batter:

  1. In a mixing bowl, combine Tony’s Crispy Creole Hush Puppy Mix, cornmeal, cornstarch, sugar, Tony’s Original Creole Seasoning and green onions.
  2. In a separate bowl, whisk together egg and milk and then mix in dry ingredients.

Making the Redfish Corn Dogs:

  1. Preheat canola oil in deep fryer to 350°F.
  2. Skewer each marinated redfish piece with a corn dog stick and remove any excess marinade.
  3. Put corn dog batter in one bowl and all-purpose flour in another. Roll each skewer of redfish in the flour to coat.
  4. Then dip each skewer in the corn dog batter and slowly twist while removing it.
  5. Place each skewer in the fryer, holding each to allow it to fry for a few seconds before releasing it.
  6. Fry until corn dogs turn a darker brown color, about 5-6 minutes, and flip as needed.
  7. Remove corn dogs from fryer and place on a paper towel-lined pan.
  8. Serve with Spicy Ranch Tarter and enjoy!

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