The Hairy Bikers' corn dogs recipe

Put cornmeal in a large bowl and stir in 75g self-raising flour, sugar, baking powder, chilli powder and salt.
Make a well in the centre and add beaten egg and buttermilk.
Beat well with a wooden spoon until smooth and thick.
Stir in the milk until the batter has a smooth, dropping consistency.
Pour into a large, shallow rectangle dish.
Poke a wooden skewer inside the length of each frankfurter almost all the way through to the end.
Using sharp scissors, carefully snip off the skewer 6cm from the bottom of the frankfurter.
Put the frankfurters on a plate and lightly coat with 1 tablespoon of self-raising flour.
Heat 2cm of oil in a large non-stick frying pan over a medium-high heat.
Do not allow the oil to overheat.
Do not leave hot oil unattended.
Take one frankfurter at a time and holding the skewer end, roll in the cornmeal batter until thickly and evenly coated.
Keep twisting the skewer as you lift the frankfurter from the batter to help keep the coating smooth.
Taking great care, gently lower into the hot oil.
Fry for 6-8 seconds then turn in the oil with metal tongs and cook for a further 2 minutes, turning after about a minute.
As soon as one corn dog is frying, prepare a second in exactly the same way.
You should be able to cook 3-4 corn dogs at the same time in a wide-based pan.
The corn dogs are ready when the batter is puffed up, deep golden brown and crisp.
Lift out and drain on kitchen paper before serving with mustard or ketchup.