Fish Dog

Ingredients

• 1  chipotle in adobo sauce minced
• 4 slices processed cheese food yellow cut in half
• 1 pound cod cut into 8 hot dog bun-length strips
• 1 teaspoon dijon mustard 
• 1 teaspoon garlic salt 
• 1 teaspoon honey 
• 8  hot dog buns split (I like a potato bun)
• 0.8 cup ipa beer 
• 4 servings kosher salt and pepper black freshly ground
• 1 cup mayonnaise 
• 1 teaspoon paprika 
• 4 servings vegetable oil; peanut oil preferred for frying
• 2 tablespoons relish 
• 0.5  onion diced red
• 4 servings salt 
• 0.7 cup self-rising flour 

Equipment

• bowl
• frying pan
• whisk
• wire rack

Directions

1. Watch how to make this recipe.
2. Heat the oil to 350 degrees F in a large 12- or 14-inch cast-iron skillet filled halfway up.
3. Mix the flour, paprika and garlic salt in a bowl.
4. Add the beer and whisk until the mixture reaches the consistency of a thin pancake batter. Rest the batter in the fridge for 15 minutes.
5. Once rested, dunk the fish in the batter, let excess drip off and then gently slide the fish into the oil. Fry until just golden brown, about 3 minutes.
6. Remove the fish to a wire rack set over a sheet tray and season with salt.
7. Lay a piece of American cheese on each bun, set a piece fish on top, then dollop on an even layer of Chipotle Tartar Sauce and sprinkle with red onion.
8. In a bowl, combine the mayonnaise, relish, honey, mustard, chipotle and a little hit of the adobo sauce. Season with salt and pepper, and then prepare to want to put this sauce on everything.