A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
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A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
Hot Dish is back! Season 2 kicks off with host Lauren Hooberman and comedian Amy Sumpter! As they discuss Amy's all-female comedy group, The Kates, and her all-female Beastie Boys tribute band, She's Crafty, Lauren whips up a crazy fried fish sandwich/hot dog called a Sea Dog! For more of Amy's work go to: amysumpter.com!
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Our theme music is Just for Fun courtesy of Ketsa
TODAY'S RECIPE: SEA DOG by Rick Martinez
INGREDIENTS
1 pound skinless, boneless cod fillet, cut crosswise into 8 strips
Kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup cornstarch
1 tablespoon Old Bay seasoning
2 teaspoons baking powder
1 teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon baking soda
¼ teaspoon cayenne pepper
12 ounces pale ale
3 tablespoons malt or cider vinegar
Vegetable oil (for frying; about 3 quarts)
8 New England–style split-top hot dog buns
4 tablespoons unsalted butter, room temperature
Tartar Sauce, shredded lettuce, and lemon wedges (for serving)
SPECIAL EQUIPMENT
A deep-fry thermometer
INSTRUCTIONS
Step 1
Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
Step 2
Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain.
Step 3
Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain.
Step 4
Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side.
Step 5
Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.
Hot Dish
A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
