Beer Battered Hot Dog Bites Recipe
Homemade, beer-battered bites | Served with honey mustard.
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Ingredients
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Hot Dog Bites
Beer Batter
Honey Mustard Dipping Sauce
Optional Garnish
Method
Hot Dog Bites
Prepare hot dogs
Pat hot dogs dry with paper towels. Trim ends if desired and slice each hot dog into 1-inch bite-sized pieces (about 6 pieces per hot dog). Toss the pieces lightly with the coarse salt and set aside on a plate.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approximately 3–4 cups depending on vessel). Attach a thermometer and heat oil to 350°F (175°C). Maintain this temperature while frying.
Beer Batter
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, granulated sugar, kosher salt, and black pepper until evenly combined.
Combine wet and dry
In a separate small bowl beat the egg lightly. Add the cold beer to the egg and stir to combine. Pour the wet mixture into the dry ingredients and whisk just until a smooth batter forms. Do not overmix — a few small lumps are fine. The batter should be thick enough to coat but still fluid; if too thick add up to 2 tablespoons more beer, if too thin add 1 tablespoon flour.
Chill batter briefly
Place the batter in the refrigerator for 10 minutes to let the bubbles settle and improve texture. Keep batter cold until ready to fry to maximize crispness.
Frying
Working in batches of about 12–16 pieces (do not overcrowd), heat oil to 350°F (175°C). Pat hot dog pieces dry again if they have released moisture. Using a fork or skewer, dip each hot dog piece into the batter, letting excess drip off for 1–2 seconds, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes, turning once for even color.
Use a slotted spoon to transfer fried bites to a paper towel–lined tray to drain. Lightly season immediately with a pinch of coarse salt. Repeat with remaining hot dog pieces, allowing oil to return to 350°F between batches.
Keep finished bites warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while you finish frying all batches (optional).
Honey Mustard Dipping Sauce
While the batter chills or while bites fry, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning — add more honey for sweetness or more mustard for tang. Transfer to a serving bowl and sprinkle with chopped chives if using.