Pat the hot dogs dry and insert a skewer into each.

Whisk the cornmeal, flour, sugar, egg, and milk into a thick batter.

Pour the batter into a tall glass for easy dipping.

Heat the oil to 350 degrees F in a deep pot.

Dip each hot dog into the batter, then lower into the oil and fry until golden.

Drain on paper towels and serve with mustard and ketchup.