Beer-Battered Corn Dogs

• 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)

1. 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 350u0b0F.
2. 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.
3. 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.)
4. 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.

canola oil, wooden skewers, white cornmeal, flour, kosher salt, sugar, black pepper, eggs, milk, pale beer

Taken from www.myrecipes.com/recipe/beer-battered-corn-dogs (may not work)