What are the main ingredients in Beer-battered Fish Dog?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Beer-battered Fish Dog?

Calories: 872, Carbs: 128 grams, Fat: grams, Protein: 50.1 grams, Sugar: 28 grams, Salt: 1081 grams

How do I prepare Beer-battered Fish Dog?

SWEET POTATO WEDGES: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TARTAR SAUCE: In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside. TOASTED BUNS: Butter the cut-side of the halved rolls or drizzle with oil. Place a pan over a medium heat. When hot, place the rolls, cut-side down, in the pan and toast for 1-2 minutes until browned. DELISH FISH DINNER!: Lay down the bottom half of the roll. Smear on ½ the creamy tartar sauce. Top with the rinsed salad leaves, the sliced tomato and the crispy fried basa. Sprinkle over the remaining dill. Side with the roasted sweet potato wedges and the remaining tartar sauce for dunking. Well done, Chef! BEER-BATTERED BASA: In a bowl, combine ¾ of the flour, seasoning, and the rub. Gradually mix in 100ml of the beer (you won’t be needing the rest of the beer), until a smooth batter. Add an extra splash of beer if the batter looks too thick. In a separate shallow bowl, place the remaining flour (seasoned lightly). Place a pot over a medium-high heat. Fill with enough oil to deep-fry the basa. Pat the basa dry with paper towel. When the oil is hot, lightly coat the basa in the flour and then dip the basa into the beer batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and drain on paper towel. Season to taste.

What should be prepared from my kitchen to make Beer-battered Fish Dog?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Beer-battered Fish Dog

A classic American dish and a classic British dish join forces! Meet the Fish Dog! Half hot dog, half fish & chips! Basa fillet is dipped in a non-alcoholic beer batter and fried to flaky perfection before being served on a fluffy hot dog roll with a creamy homemade tartar sauce. Served with crisp sweet potato wedges, this dish isn’t too good to be true, it’s right here!

Beer-battered Fish Dog

with roasted sweet potato wedges

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Fresh Dill
Gherkins
NOMU Seafood Rub
Non-alcoholic Beer
Salad Leaves
Schoon Hotdog Roll
Schoon Hotdog Rolls
Self-raising Flour
Sweet Potato
That Mayo (Garlic)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TARTAR SAUCE
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside.
BEER-BATTERED BASA
In a bowl, combine ¾ of the flour, seasoning, and the rub. Gradually mix in 50ml of the beer (you won’t be needing the rest of the beer), until a smooth batter. Add an extra splash of beer if the batter looks too thick. In a separate shallow bowl, place the remaining flour (seasoned lightly). Place a pot over a medium-high heat. Fill with enough oil to deep-fry the basa. Pat the basa dry with paper towel. When the oil is hot, lightly coat the basa in the flour and then dip the basa into the beer batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and drain on paper towel. Season to taste.
TOASTED BUNS
Butter the cut-side of the halved roll or drizzle with oil. Place a pan over a medium heat. When hot, place the roll, cut-side down, in the pan and toast for 1-2 minutes until browned.
DELISH FISH DINNER!
Lay down the bottom half of the roll. Smear on ½ the creamy tartar sauce. Top with the rinsed salad leaves, the sliced tomato and the crispy fried basa. Sprinkle over the remaining dill. Side with the roasted sweet potato wedges and the remaining tartar sauce for dunking. Well done, Chef!

Sweet Potato - 250g
That Mayo (Garlic) - 25ml
Fresh Dill - 3g
Gherkins - 25g
Self-raising Flour - 50ml
NOMU Seafood Rub - 5ml
Non-alcoholic Beer - 1 bottle
Basa Fillet - 1
Schoon Hotdog Roll - 1
Salad Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TARTAR SAUCE
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside.
BEER-BATTERED BASA
In a bowl, combine ¾ of the flour, seasoning, and the rub. Gradually mix in 100ml of the beer (you won’t be needing the rest of the beer), until a smooth batter. Add an extra splash of beer if the batter looks too thick. In a separate shallow bowl, place the remaining flour (seasoned lightly). Place a pot over a medium-high heat. Fill with enough oil to deep-fry the basa. Pat the basa dry with paper towel. When the oil is hot, lightly coat the basa in the flour and then dip the basa into the beer batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and drain on paper towel. Season to taste.
TOASTED BUNS
Butter the cut-side of the halved rolls or drizzle with oil. Place a pan over a medium heat. When hot, place the rolls, cut-side down, in the pan and toast for 1-2 minutes until browned.
DELISH FISH DINNER!
Lay down the bottom half of the roll. Smear on ½ the creamy tartar sauce. Top with the rinsed salad leaves, the sliced tomato and the crispy fried basa. Sprinkle over the remaining dill. Side with the roasted sweet potato wedges and the remaining tartar sauce for dunking. Well done, Chef!

Sweet Potato - 500g
That Mayo (Garlic) - 50ml
Fresh Dill - 5g
Gherkins - 50g
Self-raising Flour - 100ml
NOMU Seafood Rub - 10ml
Non-alcoholic Beer - 1 bottle
Basa Fillets - 2
Schoon Hotdog Rolls - 2
Salad Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TARTAR SAUCE
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside.
BEER-BATTERED BASA
In a bowl, combine ¾ of the flour, seasoning, and the rub. Gradually mix in 150ml of the beer (you won’t be needing the rest of the beer), until a smooth batter. Add an extra splash of beer if the batter looks too thick. In a separate shallow bowl, place the remaining flour (seasoned lightly). Place a pot over a medium-high heat. Fill with enough oil to deep-fry the basa. Pat the basa dry with paper towel. When the oil is hot, lightly coat the basa in the flour and then dip the basa into the beer batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and drain on paper towel. Season to taste. You may need to do this step in batches.
TOASTED BUNS
Butter the cut-side of the halved rolls or drizzle with oil. Place a pan over a medium heat. When hot, place the rolls, cut-side down, in the pan and toast for 1-2 minutes until browned.
DELISH FISH DINNER!
Lay down the bottom half of the roll. Smear on ½ the creamy tartar sauce. Top with the rinsed salad leaves, the sliced tomato and the crispy fried basa. Sprinkle over the remaining dill. Side with the roasted sweet potato wedges and the remaining tartar sauce for dunking. Well done, Chef!

Sweet Potato - 750g
That Mayo (Garlic) - 75ml
Fresh Dill - 8g
Gherkins - 75g
Self-raising Flour - 150ml
NOMU Seafood Rub - 15ml
Non-alcoholic Beer - 1 bottle
Basa Fillets - 3
Schoon Hotdog Rolls - 3
Salad Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TARTAR SAUCE
In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside.
BEER-BATTERED BASA
In a bowl, combine ¾ of the flour, seasoning, and the rub. Gradually mix in 200ml of the beer (you won’t be needing the rest of the beer), until a smooth batter. Add an extra splash of beer if the batter looks too thick. In a separate shallow bowl, place the remaining flour (seasoned lightly). Place a pot over a medium-high heat. Fill with enough oil to deep-fry the basa. Pat the basa dry with paper towel. When the oil is hot, lightly coat the basa in the flour and then dip the basa into the beer batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry for 3-5 minutes until the batter is golden and crispy. On completion, remove and drain on paper towel. Season to taste. You may need to do this step in batches.
TOASTED BUNS
Butter the cut-side of the halved rolls or drizzle with oil. Place a pan over a medium heat. When hot, place the rolls, cut-side down, in the pan and toast for 1-2 minutes until browned.
DELISH FISH DINNER!
Lay down the bottom half of the roll. Smear on ½ the creamy tartar sauce. Top with the rinsed salad leaves, the sliced tomato and the crispy fried basa. Sprinkle over the remaining dill. Side with the roasted sweet potato wedges and the remaining tartar sauce for dunking. Well done, Chef!