Corn Dogs

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups buttermilk well-shaken
• 0.1 teaspoon ground pepper 
• 1.5 cups cornmeal 
• 2 large eggs 
• 0.5 cup flour all-purpose divided
• 8  hot dogs 
• 8 servings mustard 
• 1 teaspoon sugar 
• 8 cups vegetable oil divided

Equipment

• bowl
• paper towels
• whisk
• pot
• grill
• grill pan

Directions

1. Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total.
2. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
3. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
4. Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl.
5. Add eggs 1 at a time, whisking well after each addition.
6. Whisk in buttermilk.
7. Transfer some of batter to a tall glass, filling it almost to the top.
8. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes.
9. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.