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Recipe Detail Page
Salmon Corn Dogs with Saffron Aioli
Summer 2017
This fun appetizer is the love child of a corn dog and battered fish, with a garlicky saffron mayo for dipping. The skewers do not need to be soaked as they are being deep-fried. To get the perfect thickness of salmon, ask your fishmonger for a piece closer to the tail end. When the oil has cooled down, fine-strain it into airtight containers and store in a cool, dark place for another frying session. This recipe doubles easily for a crowd.
Makes 8 salmon corn dogs
SAFFRON AÏOLI
Large pinch saffron
2 tbsp (30 mL) hot water
1 very fresh large egg yolk
1 clove garlic, grated on rasp
½ cup (125 mL) vegetable oil
¼ cup (60 mL) extra virgin olive oil
4 tsp (20 mL) fresh lemon juice
Pinch cayenne pepper
Salt to taste
CORN DOGS
¾ lb (375 g) salmon fillet, 1 inch (2.5 cm) thick, skin removed
8 bamboo skewers, each 6 inches (15 cm) long
8 cups (2 L) vegetable oil
½ cup (125 mL) all-purpose flour
½ cup (125 mL) cornmeal
1½ tsp (7 mL) sugar
¾ tsp (4 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt, plus more for seasoning fish
1 large egg
¾ cup (175 mL) buttermilk
¼ cup (60 mL) cornstarch
Cold water, as needed
1. For the saffron aïoli, soak saffron in hot water in ramekin for 20 minutes. Set aside.
2. Anchor a medium mixing bowl to counter with a wet dishtowel. Whisk together egg yolk and garlic. Combine oils in measuring pitcher. Vigorously whisk in oils drop by drop until emulsification starts. Then increase flow to slow drizzle, whisking constantly. When halfway through oils, whisk in saffron mixture. Slowly whisk in remaining oils. Whisk in lemon juice, cayenne and salt. The texture will be looser than mayo, which is ideal for dipping. (Saffron aïoli will keep, covered and refrigerated, up to 5 days.)
3. With a sharp knife, cut salmon in half along backbone groove. Working in the opposite direction, slice each half into 4 even pieces. Skewer salmon three-quarters of the way. Cover and refrigerate until ready to use.
4. In a large, heavy-duty pot with candy thermometer attached, heat oil to 375°F (190°C).
5. While oil is heating, whisk flour, cornmeal, sugar, baking power, baking soda and salt in a mixing bowl. In a separate bowl, whisk egg and buttermilk. Lightly whisk wet into dry until smooth.
6. Season salmon with salt. Dredge in cornstarch. Stir batter. It should be thick but pourable. If it seems too thick, whisk in cold water 1 tbsp (15 mL) at a time. Tilting bowl, turn fish in batter until coated. Fry in batches of 4, turning and submerging with tongs, until golden brown and cooked through, about 3 minutes. Drain on paper towel for 2 minutes and serve with saffron aïoli for dipping.
Makes 8 salmon corn dogs
