8 skinless hot dogs
Flour
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup buttermilk
Fat for frying (part bacon, part lard)

Put wooden skewer in each hot dog. Roll in flour and shake off excess. Sift 1/2 cup flour and next 3 ingredients into bowl. Add egg and buttermilk and beat with whisk to form a smooth thick batter. Holding skewer, dip hot dog in batter, coating well. Drop into hot deep fat (375 degrees F to 400 degrees F) and fry until golden brown.

Drain on paper towels and serve at once with mustard.