Prep the hot dogs. Pat the hot dogs dry with paper towels so the batter sticks well. Cut each one into 4–5 bite-size pieces. Skewer each piece with a toothpick or mini skewer and set aside.

Make the batter. In a medium bowl, whisk 3/4 cup cornmeal, 3/4 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt.

Add wet ingredients. In a separate bowl, whisk 1 cup buttermilk, 1 egg, and 1 teaspoon yellow mustard (optional). Pour the wet mixture into the dry. Stir just until combined. The batter should be thick but dippable—like pancake batter. If it’s too thick, add a splash of buttermilk; too thin, add a tablespoon of flour.

Heat the oil. Fill a deep pot or heavy skillet with 1.5–2 inches of vegetable oil. Heat to 350–360°F (175–182°C). Use a thermometer for accuracy. Keep the oil temperature steady to avoid greasy or undercooked bites.

Set up a dipping station. Pour the batter into a tall glass or cup for easy dipping. This lets you coat each piece evenly without mess.

Batter the hot dogs. Working in small batches, dip each skewered hot dog piece into the batter, letting the excess drip off. Gently swirl the bottom against the cup’s edge to prevent long drips.

Fry in batches. Carefully lower the battered bites into hot oil, a few at a time. Fry 2–3 minutes, turning occasionally, until deep golden brown. Do not overcrowd the pot—this drops the oil temperature.

Drain and season. Transfer cooked bites to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle with a light pinch of salt while hot.

Repeat. Keep frying in batches, monitoring the oil temp and adjusting the heat as needed. Skim any floating batter bits to keep the oil clean.

Serve hot. Plate with ketchup, mustard, or your favorite dipping sauce. They’re best within minutes of frying when the exterior is crisp.

Oven-baked option. If you prefer baking, preheat to 400°F (205°C). Spray a mini muffin tin with oil. Cut hot dogs into bite-size pieces and place one in each well. Spoon batter over to cover. Bake 12–15 minutes until golden and set. Brush with melted butter for extra flavor.