In a fry pan, heat the oil over a medium flame and keep in mind to add enough oil so that the corn dog is submerged properly.
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Drain on paper towels. Repeat for remaining corn dogs. Serve warm, accompanied by ketchup and mustard. Recipe from On a Stick! by Matt Armendariz/Quirk Books, 2011.
Rather than let traditional corn dog breading do the talking, the chain specializes in generously applied drizzles of various sauces and elaborate toppings like Flamin’ Hot Cheetos powder, crispy rice ...