Directions

To Make

1. Begin by poking the skewer into the fish cake and set aside.
2. In a mixing bowl, add warm water (approximately 40°C) to instant yeast and sugar and let it sit for 10 mins until it turns foamy. Then, pour in flour and salt and mix until a thick batter is formed.
3. Next, transfer the batter to a tall cup or container. Place panko breadcrumbs into a small baking dish. Heat up oil in a frying pan until 180°C.
4. Dip skewered fish cake into the batter to completely cover the fish cake.
5. Then, coat the battered fish cake skewer with the panko breadcrumbs.
6. Fry corndog until both sides are brown, then drain, and cool on a wire rack.
7. Mix ingredients for the dipping sauce together and transfer to a pipping bag or small squeeze bottle. Squirt onto corndog in a zig zag pattern. Serve hot!