Pull out the deep fryers and get ready with your skewers! Chef Randy Feltis takes a classic corn dog for a spin in his lobster corn dog with remoulade sauce.
Lobster corn dog with remoulade sauce
Serves: 4 -8
Prep time: 20 minutes
Cook time: 6 minutes
Ingredients for the lobster corn dog:
- 8 small cooked lobster tails
- 1 cup fine cornmeal
- 1 cup milk
- 1 cup flour
- 4 teaspoon baking powder
- 1 tablespoon sugar
- 1 egg
- Salt and pepper
Ingredients for the remoulade sauce:
- 1 cup mayonnaise
- 2 tablespoons chopped capers
- 2 tablespoons chopped gherkins
- 1 tablespoon grain mustard
- 1 tablespoon horseradish
- 1 chopped anchovies
- Chopped dill and green onion for garnish
Method:
In a medium bowl, add all of the dry ingredients (cornmeal, salt, pepper, flour and baking powder) for your batter and mix. Whisk in the egg and milk, then let it rest for 10 minutes.
Skewer lobster tails and dust with cornstarch. Dip in batter and deep fry at 350F, for about 4 to 6 minutes, or until the the corn dog is golden.
In another medium bowl, add all the ingredients for your remoulade sauce, and season with salt and pepper.
Serve on the side with a corn dog and a slice of lemon.
Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf