Instructions

1. Place ¼ cup cornstarch in pie plate and set aside.  Pat dry hot dogs with paper towel.  Insert one chopstick into one end of hot dog.  Roll hot dog in cornstarch to completely cover dog.  Dust off excess cornstarch. Set aside.
2. Meanwhile, in medium saucepan heat canola oil over medium high heat until temperature reaches 360 degrees.
3. Line a baking sheet with paper towel and wire cooling rack, set aside until dogs are fried.
4. In large mixing bowl add flour, cornmeal, sugar, baking powder, dry mustard and salt. Stir to combine. 
5. In separate bowl combine milk, egg and shortening; add liquid ingredients to dry ingredients stirring until batter is medium consistency.  If too batter is too thick hot dogs will brown too fast and will not bake coating, if too thin, batter will not stay on the dog while deep fat frying.  
6. Dip dogs into batter, then fry in saucepan turning dog to evenly brown, being careful not to burn your self or the end of the hot dog. 
7. Remove and place on baking rack to drain.  Serve immediately with spicy mustard or topping of choice.