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!
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R258.06
for 4 servings · R64.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Self-raising Flour needs 200 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Non-alcoholic Beer needs 1 bottleDevil's Peak Hero Non Alcoholic Beer Bottles 6 x 330 ml R94.99 · whole pack (size can't be divided)R94.99
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- That Mayo (Garlic)
- Schoon Hotdog Rolls
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beer-battered Fish Dog?
The preparation time for Beer-battered Fish Dog with roasted sweet potato wedges is between 20 and 35 minutes.
What is the total time required to make Beer-battered Fish Dog with roasted sweet potato wedges?
The total time required to make Beer-battered Fish Dog with roasted sweet potato wedges is between 25 and 40 minutes.
How many servings does Beer-battered Fish Dog provide?
4 servings
What are the main ingredients in Beer-battered Fish Dog?
Basa Fillet, Dill, Gherkins, NOMU Seafood Rub, Non-alcoholic Beer, Salad Leaves, Schoon Hotdog Roll, Self-raising Flour, Sweet Potato, That Mayo (Garlic), Tomato
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?
TARTAR SAUCE: In a small bowl, combine the mayo, ½ the chopped dill, the diced gherkin, a splash of water, and seasoning. Set aside. 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. 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. 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. 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!
What should be prepared from my kitchen to make Beer-battered Fish Dog?
Basa Fillet, Dill, Gherkins, NOMU Seafood Rub, Non-alcoholic Beer, Salad Leaves, Schoon Hotdog Roll, Self-raising Flour, Sweet Potato, That Mayo (Garlic), Tomato
How many calories does Beer-battered Fish Dog have?
872 calories
How much fat content does Beer-battered Fish Dog have?
grams