Step 1

Using skewers or long chopsticks, thread the hot dogs. Make sure to leave enough of the handle to keep ahold of while frying. Set aside.

Step 2

In a large bowl, whisk together the cornmeal, four, sugar, baking powder, salt and pepper.

Step 3

In another bowl, whisk together the milk and egg.

Step 4

Add the wet ingredients to the dry ingredients and stir to combine. The batter should be fairly thick, but if it’s too thick, add in a little extra milk, a tablespoon at a time.

Step 5

Heat several inches of oil in a large saucepan over medium-high heat. The oil needs to be around 350ºF.

Step 6

Transfer the batter to a tall cup. It’s easiest to dip the hot dogs if the cup is deeper than the hot dog is long.

Step 7

Working with one hot dog at a time, dip the dog into the batter, twisting it to coat it with the batter. Lift the hot dog out and let any excess drip off (but make sure the hot dog is still completely coated).

Step 8

Place the dipped hot dog into the hot oil and start to twirl the hot dog by the stick. I’ll usually rest the stick on the side of the pan, but make sure that the hot dog is completely covered by hot oil. Once the coating has started to brown a bit, you can stop twisting the hot dog, but you’ll want to make sure the hot dog browns evenly on all sides.

Step 9

Once the hot dog is golden brown, remove it from the oil and place on a paper towel covered plate.

Step 10

Repeat with the remaining hot dogs.