Fish dogs are a step-up from regular hot dogs and are superb alongside the fuss-free winter relish. Andy McLeish's fun street food recipe is perfect for parties and, as they don't require plates, they save on washing up too!

For the winter relish, place the celery, green pepper and beetroot in a blender and pulse until you have a course relish-like consistency
Transfer to a bowl and mix in the remaining ingredients. Store in a jar for 24 hours to pickle
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
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
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
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
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
Serve in fresh or toasted hot dog buns with the winter relish
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Wine Matching

Find out why we suggest matching this Fish hot dogs recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine


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


  1. Food processor or blender

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Fish dogs are a fun cross between hot dogs and fishcakes, garnished here with a tangy, crunchy winter relish

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