“The secret ingredient is always love, but really, the secret ingredient is peanut oil,” she says.
The two follow the wisdom of Jace’s great-grandfather Neil Fletcher, who was one of the original founders of Fletcher’s and who is credited with inventing the corn dog in the 1940s.
“‘Corn dogs are simple, but they ain’t easy.’ That’s what my great-grandfather said, and it’s so true. You can really mess things up,” Jace says.
To maintain simplicity, the corn dog batter only has seven ingredients: wheat flour, corn flour, milk, eggs, salt, baking powder and baking soda. Once the basics were down, Vic and Jace got creative. The menu features an array of fried foods, from jalapeño- and cheddar-infused sausages to a frank enveloped in a dill pickle, along with fried corn, deluxe funnel cakes and deep-fried Oreos.
“This year has been a breakthrough. We’ve gone from a classic corn dog with a hot dog in the middle, to now we’re rolling it in bacon and we’re painting on the 24-karat gold, and we’re layering in the poblano peppers,” Jace says.
That mix of classic recipes with a modern spin comes through in the place’s ambiance too. The space is stylish with a distinct modern black-and-white theme. A “Step Right Up” sign hangs over the cash register, and pictures of classic Texas venues line the side wall. Caricatures of Vic and Jace, and renderings of corn dogs from local artists pop out. Reggae is playing and a couch sits next to a table set up with games such as Tic-Tac-Toe, Pick Up Stix and Jenga.
“We wanted the vibe to be very vintage fair and local, but personal, but also a little side of freak,” Jace says.
She points to a photo of white cowboy boots, and then to an antique-style painting of her in a Wild West costume.
“I’m known for my white cowboy boots. Also, we did when I was 18 the old-timey photo booths where you like hold the revolvers and guns and stuff. I found a local artist, and she replaced the revolver with a bouquet of corn dogs.”
Once the pandemic hit in full force, Vic and Jace had no intention of opening a second location until restrictions were lifted. They already had a catering van and survived because they were able to work birthday parties and pop-ups. But when business struggled in the original location, Vic and Jace kept an eye out.
“When this opportunity presented itself, we couldn’t pass it up,” Jace says.