Fish dogs with winter chutney


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Fish dogs

Winter relish

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
  • 2 tsp horseradish sauce
  • 2 tsp salt
  • 80ml of white wine vinegar
  • 2 tbsp of dark brown sugar
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
  • 1 egg
  • 1 tbsp of water
Dust the fish dogs with a little flour and then dip each one into the egg mixture, coat in breadcrumbs and reshape
  • 75g of breadcrumbs
  • 1 tsp plain flour, for dusting
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
  • 2 tbsp of vegetable oil
Serve in fresh or toasted hot dog buns with the winter relish
  • 6 hot dog buns
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