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In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and paprika.
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In another bowl, whisk the egg, milk, and honey until smooth.
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Slowly pour the wet ingredients into the dry mixture, whisking until just combined.
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The batter should be thick but pourable—similar to pancake batter. If it’s too thick, add a tablespoon of milk at a time until it reaches the right consistency.
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Pour the batter into a tall glass or mason jar. This makes dipping the hot dogs much easier and ensures even coating.
Step 3: Heat the Oil
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In a large, deep pot or deep fryer, heat the vegetable oil to 350°F (175°C).
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Use a kitchen thermometer for accuracy. Oil that’s too hot will burn the coating before cooking the inside, while oil that’s too cool will make greasy, soggy corn dogs.
Step 4: Dip and Fry
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Remove the skewered hot dogs from the refrigerator.
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Dip one hot dog into the tall glass of batter, twisting slightly to coat it evenly. Let any excess batter drip off.
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Carefully place the coated hot dog into the hot oil.
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Fry 2–3 corn dogs at a time to avoid overcrowding.
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Fry until golden brown and crispy, about 3–5 minutes.
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Use tongs to remove them and place them on a paper towel-lined plate or wire rack.
