Corn dogs

Method

1. In a mixing bowl, mix the cornmeal with the flour, sugar, mustard powder, cayenne, baking powder, salt and pepper. Mix in the eggs and milk with a balloon whisk to form a thick batter. Pour the batter into a jug or jar deep enough to submerge a frankfurter, then set aside.
2. Heat the oil in a wide, deep pan until it reaches 180°C (a cube of bread dropped into the oil will turn brown in 40 seconds). Push a wooden skewer in the end of each frankfurter until it comes three-quarters of the way up. Pat the sausages dry with kitchen paper, dust them lightly in flour, shaking off the excess, then dip them one at a time in the batter, turning to coat evenly.
3. Carefully lower the coated sausages, two at a time, into the hot oil, then cook for 4-5 minutes until the coating is a deep golden brown. Remove with tongs and drain on kitchen paper, then repeat with the remaining sausages. Serve with American mustard and ketchup.