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Korean-style corn dog with citrus mayo
Corn dog meets fish and chips with delicious cod and a fresh dip. Kikkoman Poke Sauce, with its rich, savoury flavour, is great not only for dips but also in batter.
Ingredients
For the fish:
For the sauce:
For the batter:
For the garnish:
2 corn dogs of approx. 115 g each (230 g in total without skewers) Sauce, approx. 60 g Garnish, approx. 2 g
Preparation
Step 1
Cut the fish into even cubes (approx. 4×4 cm). Marinate in a bowl with the Kikkoman Poke Sauce for 15 minutes. Thread approx. 85 g of fish (3-4 pieces) onto each skewer and chill until ready to use.
Step 2
For the dip, mix the Kikkoman Poke Sauce, mayonnaise, lemon zest, onion, chives and chilli powder and refrigerate.
Step 3
For the batter, mix the flour, polenta, sugar, baking powder and salt and then stir in the milk to form a smooth mixture.
Step 4
Roughly crush the cornflakes and rice flakes in a freezer bag with a rolling pin and place in a shallow bowl.
Step 5
Preheat the oil to 175 °C. Lightly pat the fish skewers dry, dip them in the batter, then coat them in the cornflake mixture. Fry in the hot oil for approx. 3 minutes until golden brown.
Step 6
Serve two corn dogs per plate, drizzle with a little sauce and garnish with the chives, sesame seeds and a lemon wedge.
Tip:
You can add various spices of your choice to the batter, such as paprika, cayenne pepper or yuzu, to taste.
Recipe-ID: F1036
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