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Two Ways to Do | Hotdogs

Two Ways to Do | Hotdogs

Whether gourmet or home-made, now is the time for hotdogs with a twist.

1 Bubbledogs

Launched by husband and wife James Knappet and Sandia Chang (formerly of Copenhagen’s “World’s Best Restaurant” Noma), Bubbledogs on London’s Charlotte Street features a menu of 13 high-end hot dogs, eg: the BLT Dog - a hot dog wrapped in bacon with truffle mayonnaise, all served with champagne.

Head downstairs to the Kitchen Table, where Knappet will talk diners through the ever-evolving tasting menu as he cooks.

Essential because: Prices start at £6.
bubbledogs.co.uk


2 The Fish Dog

Perhaps inspired by McDonald’s Filet-O-Fish turning 50 this year, and certainly nodding to home-grown wild-and-woolly US institutions like the fried-fish shacks of Harlem and Baltimore, the latest foodie craze is the fish sandwich (the “fish dog”, anyone?).

Coated in breadcrumbs and dressed with mushy peas and tartare sauce, they’re best wolfed down in three or four bites. Catch one for a fiver from Mark Hix’s Fish Dog stand at Red Market near Old Street, London.

Essential because:
Sounds like a horror movie gone wrong. Tastes like… a really good fish sandwich.

Mark Hix's 'Fish Dog' Recipe (Serves 4)

Ingredients

400–450g thick White fish fillets, like cod, coley OR pollack

SEASONED Flour, for dusting

1 egg, beaten

40–50g fresh White breadcrumbs

Vegetable or corn oil, for frying

4 large soft hot dog buns or torpedo rolls, halved

For the mushy peas

250g frozen peas, defrosted

100ml vegetable stock

A few sprigs of mint, stalks removed

Salt and pepper

30g butter

For the Tartare sauce

2–3tbsPS homemade or good quality mayonnaise

10–12 small gherkins, roughly chopped

1tbsp capers, rinsed and chopped

A squeeze of lemon juice

 

Method

First make the mushy peas: put the peas, vegetable stock and mint leaves in a saucepan, season and simmer for 4–5 mins.

Blend in a food processor or liquidiser with the butter until smooth. Check seasoning. Keep warm.

Mix all of the tartare sauce ingredients together. Cut the fish into long fingers the length of the rolls.

Have three bowls ready: put the seasoned flour into one, the egg in another and the breadcrumbs into the third. Lightly coat the fish in the flour, shaking off any excess, then dip in the egg and finally coat with the breadcrumbs.

Heat the oil in a frying pan and cook the fish for 2–3 mins on each side until crisp and golden.

Remove and drain on some kitchen paper. Spoon the mushy peas into the bun, lay the fish on top.

Combine tartare sauce ingredients and spoon over fish (or serve separately). Place the top on the bun and serve immediately.