These crispy corn dogs will rival just about any festival or fair's version. The key here is to work with one hot dog at a time for the perfect golden batter crust.
Canola oil or peanut oil, for frying
6 (8-inch) wooden skewers
6 hot dogs
2 cups self-rising white cornmeal mix
1/2 cup (about 2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1/2 cup whole milk
1/2 cup pale beer (such as Budweiser)
How to Make It
Pour oil to a depth of 3 inches in a large heavy Dutch oven (at least 9 inches in diameter), and heat over medium-high to 350°F.
Meanwhile, insert 1 wooden skewer into 1 end of each hot dog, stopping before skewer breaks though opposite end. Pat hot dogs dry with paper towels.
Whisk together cornmeal, flour, salt, sugar, and pepper in a large bowl. Make a well in the center, and add eggs, milk, and beer; whisk until smooth. (Batter will be thick.)
Working with 1 hot dog at a time, dip into batter, spooning over all sides as necessary to completely cover. Quickly lower corn dog into oil, and fry until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let cool 5 minutes before serving. Discard any excess batter.