Directions
Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve
I love corn dogs /I remember when I was a child eating corn dogs at the State...
Ingredients
(4 cups) oil for frying
2 whole eggs
1 cup milk
1 cup Bisquick™ mix
1 cup cornmeal
8 Beef hot dogs, cut in half
16 wooden skewers
Steps
Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal. Mix well and set aside.
Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
Remove from the oil and drain the corn dogs on paper towels.
