1 lb. hot dogs
1 c. flour, self rising
2 tbsp. cornmeal
3 tbsp. Crisco
3/4 c. milk
1 egg, beaten
Mustard
Oil

Dry hot dogs. Heat oil. Mix flour and meal. Cut in Crisco, add egg and milk. Stir in mix. Dip hot dogs in batter. Let excess batter drip off. Fry in hot oil, about 5-6 minutes, turning until brown. Stick wooden skewers in each. Serve with mustard.