To begin, pat the hot dogs dry with a paper towel to help the batter adhere. Insert wooden skewers lengthwise into each sausage, leaving enough at the end to hold easily. Lightly dust the sausages in plain flour and set them aside on a tray. This creates a tacky surface for the batter to grip.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, bicarbonate of soda, salt and smoked paprika. Whisk thoroughly to distribute everything evenly. This ensures a consistent texture in the batter.

In a separate bowl, beat the egg with the milk until smooth. Pour the wet mixture into the dry ingredients and stir gently until the batter is thick but pourable. Do not overmix, as this can lead to a tough coating.

Pour enough vegetable oil into a deep saucepan to reach a depth of about 5 to 6 cm. Heat the oil over medium to high heat until it reaches 175°C. Use a kitchen thermometer for accuracy. Proper oil temperature ensures a crisp, golden crust without greasiness.

Pour the batter into a tall drinking glass or jar. This makes it easier to fully coat each hot dog in one smooth dip, avoiding drips and uneven spots.

Holding the skewer, dip each flour dusted hot dog straight down into the batter. Twist slightly as you lift to allow excess batter to drip off, then immediately prepare to fry.

Carefully lower one or two battered sausages into the hot oil at a time. Avoid overcrowding the pot. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden and crisp.

Use tongs to remove the corn dogs and place them on a wire rack set over a baking tray. This keeps them crisp while draining. Avoid using paper towels directly, which may trap steam and soften the crust.

Continue dipping and frying the remaining sausages in batches, ensuring the oil temperature stays consistent between rounds. Reheat the oil as needed.

Serve the corn dogs warm with a selection of condiments such as yellow mustard, ketchup, or spicy mayo. They pair well with pickles, slaw, or baked beans for a fuller meal. For a nostalgic touch, wrap in wax paper like at the state fair.