Korean-style corn dog with citrus mayo

Total time78 mins

75 minspreparation time

3 minscooking time

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

10 portion(s)

For the fish:

1.7 kg

skinless cod

200 ml

Kikkoman Sauce for Poke Bowl

shashlik skewers

For the sauce:

150 ml

Kikkoman Sauce for Poke Bowl

500 g

mayonnaise

1 ½ g

grated lemon zest

100 g

finely chopped red onion

2 g

chopped chives

1 ½ g

chilli powder

For the batter:

200 g

wheat flour, type 405

100 g

polenta

12 ½ g

sugar

3 ¾ g

baking powder

25 g

salt

375 ml

whole milk

250 g

cornflakes

200 g

rice flakes

2 litre

oil for frying

For the garnish:

1 g

chopped chives

10 g

black sesame seeds

lemon wedges

Allergens:

Gluten, soy, lactose, fish, egg, sesame seeds

Total weight per portion:

290 g

Weight per ingredient:

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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