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Seafood Nacho Corn Dogs

Seafood Nacho Corn Dogs
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Seafood Nacho Corn Dogs are a crispy, cheesy, and flavorful snack that combines fresh seafood with a bold nacho-inspired batter and toppings. Perfect for parties, game days, or family treats, these corn dogs offer a unique twist on a classic comfort food with a delightful balance of textures and tastes.

Ingredients

Scale

Seafood Filling

  • 1 cup finely chopped seafood mix (crab, shrimp, or firm white fish)
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons diced jalapeños or green chiles
  • Salt and pepper, to taste
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon ground cumin (optional)

Batter

  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup buttermilk or milk
  • 1 large egg

Frying

  • Vegetable oil, for deep frying (enough to submerge corn dogs)

Toppings

  • Nacho cheese sauce
  • Sour cream
  • Chopped fresh tomatoes
  • Sliced olives
  • Fresh cilantro, chopped

Instructions

  1. Prepare the Seafood Mixture: Finely chop your choice of seafood and combine it in a bowl with shredded cheddar cheese and diced jalapeños or green chiles. Season the mixture with salt, pepper, and optional spices like paprika and cumin to enhance the nacho-inspired flavor.
  2. Form the Seafood Sausages: Shape the seafood mixture tightly around skewers or wooden sticks to form corn dog shapes. Make sure they are compact enough to stay on the stick during frying but tender inside.
  3. Make the Batter: In one bowl, mix cornmeal, flour, baking powder, and seasonings (paprika, chili powder, cumin). In a separate bowl, whisk together buttermilk or milk with eggs. Gradually combine the wet ingredients into the dry until you achieve a smooth, thick batter suitable for dipping.
  4. Coat and Fry: Heat vegetable oil in a deep fryer or heavy pan to 350°F (175°C). Dip each seafood-filled skewer fully into the batter, ensuring an even coating. Carefully lower into the hot oil and fry until golden brown and crispy, about 3 to 4 minutes.
  5. Drain and Add Toppings: Remove the corn dogs with a slotted spoon and drain on paper towels. While still warm, drizzle with nacho cheese sauce and sour cream. Sprinkle freshly chopped tomatoes, olives, and cilantro on top to finish.

Notes

  • Keep oil temperature steady at 350°F to ensure even frying and prevent excess oil absorption.
  • Pat seafood dry before mixing to avoid watery batter and soggy coating.
  • Mix batter only until combined to maintain a light, crispy texture.
  • Choose fresh, high-quality seafood and cheese for the best flavor results.
  • Allow corn dogs to rest briefly after frying for the coating to firm up and flavors to meld.

Nutrition

Keywords: seafood corn dogs, nacho corn dogs, seafood snack, crispy corn dogs, game day food, party appetizer

Find it online: https://marybaking.com/seafood-nacho-corn-dogs/