Fish dogs are a step-up from from regular hot dogs and are superb alongside the fuss-free winter relish. If your kids are a little more adventurous, you can take out some of the cod and replace with smoked haddock, using the same cooking method

Method
1.
For the winter relish, place the celery, green pepper and beetroot in a blender and pulse until you have a course relish-like consistency
2.
Transfer to a bowl and mix in the remaining ingredients. Store in a jar for 24 hours to pickle
3.
Add the milk to a pan and bring to the boil. Add the fish, remove from the heat and leave for 5 minutes. Remove the fish from the milk and flake into a bowl
4.
Add the mashed potato along with the chopped herbs and horseradish sauce. Season with salt and pepper. If the mix is too firm, add a little more milk
5.
Using your hands, shape the mix into evenly-sized long sausages - similar in dimension to Frankfurters. In a separate bowl, lightly beat the egg and water together
Room for a little one
Let your little helpers get involved here by getting them to shape the sausages from the mix
6.
Dust the fish dogs with a little flour and then dip each one into the egg mixture, coat in breadcrumbs and reshape
VideoVideo: Crumb meat or fish
7.
Place a large frying pan over a medium heat and add oil. Once hot, cook the fish dogs until golden brown on both sides. Drain on kitchen towel
8.
Serve in fresh or toasted hot dog buns with the winter relish
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Ingredients

Fish dogs

Winter relish

  • 2 celery sticks, washed
  • 1 green pepper, de-seeded and quartered
  • 2 tsp of salt
  • 2 beetroots, cooked
  • 2 tsp of horseradish sauce
  • 2 tbsp of dark brown sugar
  • 80ml of white wine vinegar

Equipment

  1. Food processor or blender

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Nutrition (per Portion)

Calories

416
21%

Sugars

12g
13%

Fat

13g
18%

Saturates

3g
15%

Salt

1796mg
30%
of an adult's guideline daily amount
Fish dogs are a fun cross between hot dogs and fishcakes, garnished here with a tangy, crunchy winter relish

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