Olive Magazine
Hot Dogs Recipe with Cod

Cod dogs with tomato and dill relish and harissa lime mayo

Published: January 17, 2019 at 5:58 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This is a clever, economical twist on the lobster roll but with loads more flavour and a spiced crunchy coating to make it even more satisfying than the original. The fiery mayo and refreshing salsa add the perfect finish

Nutrition:
NutrientUnit
kcal778
fat39.5g
saturates4.3g
carbs64g
sugars4.5g
fibre4.1g
protein39.6g
salt1.8g
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Ingredients

  • 2 medium eggs, beaten
  • 100g plain flour, well seasoned
  • 2 tsp paprika (not smoked)
  • 1 tbsp English mustard powder
  • 1 tbsp garlic granules
  • 1 tsp cayenne pepper
  • 1 tsp ground turmeric
  • 500g cod loin, cut into 2-3cm chunks
  • for deep-frying vegetable oil
  • 4 hot dog buns

HARISSA-LIME MAYO

  • 3 tbsp mayonnaise
  • 1 lime, zested, 1⁄2 juiced
  • 1 tbsp rose harissa

RELISH

  • ¼ onion, finely diced
  • 1 tomato, finely chopped
  • 1⁄4 a small bunch dill, chopped
  • a drizzle olive oil
  • ½ tsp caster sugar

Method

  • STEP 1
    In a small bowl, mix the mayo with the lime zest and juice, harissa and some seasoning.
  • STEP 2
    To make the relish, combine the onion, tomato and dill on a chopping board by running your knife through them until they blend together. Put into a bowl, add a drizzle of olive oil, then the sugar and season well.
  • STEP 3
    Pour the beaten eggs into a small, shallow bowl, and the flour mixed with all the spices into another. Coat each piece of fish in the flour, shaking off any excess, then dip into the egg mixture and then back into the flour again, ensuring each piece is well coated. Repeat with the remaining pieces.
  • STEP 4
    Fill a deep pan no more than 1/3 full with vegetable oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the fish pieces, in batches, for 2 minutes until the batter is really crisp and deep golden, then drain on kitchen paper.
  • STEP 5
    To serve, fill each bun with pieces of fish, drizzle over some harissa-lime mayo and top with relish.

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