Here's the recipe: GF corn dogs and bonus fish sticks

[Guest guest]

Here

is the corn dog recipe.  This is Ken’s recipe; he is the deep fryer of

the family.  You can also tell because the instructions are so short (the

original recipe reads: mix all, dip, and fry).  With two growing boys, we

generally double this.  Also, you can freeze the batter to use later.  I am

also including my fish stick recipe.  This is another along the lines of better

homemade than processed (not that the frozen ones aren’t convenient in a

pinch or when traveling).

Pam

Ken’s Corn Dogs

6 hot dogs

½ cup corn meal

½ cup GF flour mix

1 teaspoon dry mustard

½ teaspoon salt

1 tablespoon sugar

1 teaspoon baking powder

1 egg

½ cup milk (or milk

substitute)

1 tablespoon melted butter

Mix all ingredients.  If

possible let the batter sit for ½ hour; alternatively or if batter is too thin

and does not stick to hot dogs, add ½ teaspoon xanthan gum.  Dip hot dogs in

batter.  Fry in oil at 375. 

Fish Sticks

This recipe was modified

from a recipe in Molly Katzen’s recipe book for kids.

2 pounds codfish, snapper

or similar fillets

3 eggs, slightly beaten

1 1/3 cup crushed (or

ground in food processor) Rice Checks-type cereal (we like Rice Crunch

‘Ems)

2/3 cup cornmeal

Salt and pepper to taste

1 stick butter, melted

For Tartar Sauce, combine:

1 cup mayonnaise

Juice of 2 lemons

¼ cup pickle relish (we

use Bubbie’s)

Mix cornmeal and cereal;

season with salt and pepper.  Wash fillets, pat dry with paper towel, and cut

into long pieces.  Dip in eggs and then roll in bread crumbs until coated.  Lay

out on baking sheet (for easy clean-up, line the baking sheet with parchment

paper), then pour melted butter over each stick.  Bake 15 minutes at 400

degrees until golden brown.

Serve with tartar sauce. 

These do well frozen and reheated in a toaster oven.  Just layer them in

parchment paper and take out as many as you need each time.

Pam--Do you have a recipe you wouldn't mind sharing? Thanks!

Marci

On Dec 1, 2008, at 11:17 AM, Pam Newbury wrote:

We make corn dogs at home all the time. The kids love them

and they don’t have all the food additives you find in the processed ones

and are made with quality hot dogs. Plus, freshly made ones are much

nicer than frozen.

Pam

[Guest guest]

Not learned from any carnival experience but... add oil and let it heat up between batches of whatever it is you're deep frying; you'll get a crispier, less oily crust.

In a message dated 12/3/08 9:30:50 AM, ericivers@... writes:

A trick I learned from some friends who had owned and operated a carnival is that you should make sure that the corn dogs don't touch the bottom or sides of the fryer when you first put them in the hot oil.  If they do touch, the outer shell doesn't form, and the oil tends to soak the batter.

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[Guest guest]

A trick I learned from some friends who had owned and operated a carnival is that you should make sure that the corn dogs don't touch the bottom or sides of the fryer when you first put them in the hot oil. If they do touch, the outer shell doesn't form, and the oil tends to soak the batter.