Corn Dogs

Method

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1. Push a skewer three-quarters of the way into each hot dog. Pat them dry and dust lightly with the 3 tablespoons of flour — this gives the batter something to grip.

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2. Whisk the cornmeal, flour, sugar, baking powder, salt and mustard powder in a bowl.

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3. Beat the egg with the buttermilk and honey, pour into the dry ingredients and whisk just until smooth. Let it stand 10 minutes to hydrate.

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4. Pour the batter into a tall glass or jar — it should be deep enough to submerge a hot dog.

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5. Heat the oil to 180C in a deep pan. Use a thermometer; this is a small window.

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6. Dip a hot dog into the batter, twisting as you lift so the coating settles evenly, then lower it straight into the oil, holding the stick for the first few seconds so it does not sink.

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7. Fry 3 to 4 minutes, turning once, until deep golden and hollow-sounding when tapped.

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8. Drain on a rack, not paper, and fry the rest in batches of two. Serve hot with mustard.

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Chef’s Tips

• A tall jar, not a bowl. It is the only way to get an even coat.
• Dry sausages, dusted with flour. Wet ones shed their batter into the oil.
• 180C exactly — cooler and the coating soaks up oil, hotter and it browns before it sets.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Yellow mustard
• Fries
• Lemonade

Storage & Reheating

Best eaten within minutes. Reheat leftovers at 190C fan for 8 minutes; never the microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.