Pollock Corndogs, BBQ Salmon Caesar Salad and Cowboy Baked Beans by Alyn Williams

Prep Time: 
10 min
Cook Time: 
20 min


• 4 Alaska pollock fillets
• 200g table salt
• 200g caster sugar
• 2lt cold fresh water

Corndog batter:
• 150g fine cornmeal
• 150g plain flour
• 37g caster sugar
• 20g baking powder
• 3g table salt
• 200g milk
• 1 whole egg
• Pinch of salt
• Black pepper
• Oil for deep frying

Cowboy baked beans:
• 1 finely diced onion
• 3 cloves chopped garlic
• Sprig thyme
• 1 bay leaf
• 100g black treacle
• 100g HP sauce
• 50g sherry vinegar
• 50g chopped smoked bacon
• 200g soaked white beans
• 500ml vegetable stock

Barbeque salmon salad:
• 2 large pieces Alaska wild salmon
• Light olive oil
• 2 baby gem lettuces
• Shaved parmesan
• Sour dough bread for croutons
• Butter & oil

Caesar dressing:
• 1 small jar mayonnaise
• 5 chopped anchovy fillets
• 1 teaspoon sherry vinegar
• ½ clove finely chopped garlic
• ¼ finely chopped sweet onion
• 20g finely grated parmesan


1. Make the corndog batter in advance. Mix all the dry ingredients together followed by the beaten egg and then the milk. Cover in a bowl covered in cling film for 1 hour before use
2. Boil the water, salt and sugar to dissolve for the brine. Refrigerate when cool
3. Soak the pollock fillets in the cold brine for 10 minutes, then wash off with fresh water and pat dry
4. When ready, lightly flour the pollock fillets and dredge through the batter, deep fry at 170°c until golden brown
5. For the cowboy beans, cover the pre-soaked beans with cold water and bring up to the boil, simmer for 5 minutes, then drain and rinse with cold water.
6. In a fresh pan cover the beans with the vegetable stock and cook at a gentle simmer for approx. 40 minutes until tender but not too soft
7. Fry the onions and garlic until golden brown, add the bacon & continue cooking until it is golden brown too
8. Add the treacle, vinegar and HP sauce
9. Bring to the boil and add the beans, stir to coat with the sauce and simmer for 20 minutes
10. Its best to make the beans a day in advance to allow the flavours to develop
11. For the Caesar dressing, stir all of the ingredients together, leave for 1 hour before using
12. Tear the sourdough bread and cook in hot oil & butter until crispy and golden brown, season with salt, drain and keep on kitchen towel
13. Lightly oil & season then grill the salmon on the barbeque for 3-5 minutes on each side
14. Tear the baby gem leaves, break up the salmon and mix with the croutons, toss with the Caesar dressing and then finish with the shaved parmesan