Preheat hot oil fryer to 375 F with oil deep enough to fully submerge corn dog.
Mix all ingredients together in a tall container.
Chill batter until very cold. Place mixing container in ice water or in the freezer to quickly chill. This helps keep the batter from coming off the hot dog in the oil.
Thoroughly dry the hot dogs using paper towels. When dry, skewer them.
Dip skewered hot dog into chilled batter. If not deep enough to fully submerge, tip container on one side and roll hot dog in batter to fully coat.
Allow excess batter to drip off the hot dog before placing in oil. Spin the hotdog around to keep batter on the corndog long enough to get it in the oil.
Fry in hot oil until golden brown and crispy. Approximately 3 minutes, but time will vary as you fry more dogs and the oil cools.
Let drain on a cooling rack then serve!
