Classic Corn Dogs

Mix the cornmeal, plain flour, sugar, baking powder and ½ tsp salt in a bowl, then whisk in the milk to make a thick batter. Pat the sausages dry with kitchen paper, then thread lengthways onto skewers. Roll the sausages in 2 tbsp of seasoned flour to coat.
Heat a deep pan of oil to sizzling temperature. Dip the hot dogs into the batter to thickly coat (the best way is to add the batter to a pint glass first, then dunking the sausages in) then transfer to the pan and fry for 2 mins before turning and frying for a minute more. When golden all over and puffed, remove, drain on kitchen paper and serve with sauces and pickles.

10 mins

4 serving

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