Battered Hot Dog on a Stick
A classic Kiwi fish-and-chip-shop treat: sausage on a stick, dipped in batter and deep fried until golden, served with tomato sauce.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- medium
New Zealand’s dairies, as corner shops are known there, and fish-and-chip shops have sold battered sausages on a stick for decades, closer in spirit to a corn dog than a European-style hot dog. It is usually eaten straight from the paper it is wrapped in.
A thick, cold batter made with self-raising flour and a little cornflour is what gives the coating its crisp, slightly puffed texture once it hits hot oil, and tomato sauce, what New Zealanders call ketchup, is really the only topping anyone uses for dunking.
Battered Hot Dog on a Stick is one of the best hot dogs from around the world.
method
Pat the sausages dry and skewer each one on a wooden stick.
Whisk the self-raising flour, cornflour and salt together, then whisk in the cold milk or water gradually to make a thick, smooth batter that coats the back of a spoon.
Heat the oil to 180°C, or 355°F, in a deep, heavy pot.
Dip each skewered sausage in the batter, turning to coat evenly, and let the excess drip off.
Lower into the hot oil and fry, turning once, for 3 to 4 minutes until deep golden and crisp.
Drain on a rack and serve hot with tomato sauce for dunking.
chef's tips
- Dust the sausage lightly with flour before dipping in batter if it is not sticking well.
- Keep the batter cold; it clings better and fries up crisper.
- This is a dairy and fish-and-chip-shop classic in New Zealand, usually eaten on the stick, straight from the paper.