Seafood corndog is the kind of dish that sounds like a stunt and reads, in the hands of a chef who has run Oakley's Bistro in Indianapolis for over twenty years, as a quiet flex on batter chemistry.
Steven Oakley brought one to Bobby's kitchen in 2017. The technical problem is sequencing: the seafood (shrimp, scallop, or whitefish, depending) needs to set just enough on a skewer to hold the dunk, the cornmeal batter needs to be cold and rested so it adheres in a thick coat, and the fry temperature has to hold 375°F so the crust browns before the seafood overcooks. Drop a degree and you get a corndog with rubber inside.
Bobby holds 350°F by habit. That habit, in 2017, cost him.