Double Corndog Plate Recipe

Prepare hot dogs

Pat the hot dogs dry with a paper towel. Insert a wooden skewer about two-thirds of the way into each hot dog so they are held firmly and there is a handle for dipping and frying. Chill skewered hot dogs briefly in the fridge (5–10 minutes) to help batter adhere.

Make batter

In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. In a separate small bowl beat the egg lightly with the milk and 1 teaspoon vegetable oil. Pour wet into dry and whisk until smooth and thick enough to coat the hot dog (batter should be like a thick pancake batter; adjust with up to 1 tablespoon more milk if too thick).

Heat oil

Pour about 2–3 inches of vegetable oil into a heavy pot or deep skillet (approximately 2–3 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and slowly browns when tested.

Dip and fry

To get an even coat, pat excess moisture from the skewered hot dog again, then hold vertically and dip fully into batter, letting excess drip off for 2–3 seconds. Carefully lower the battered hot dog into the hot oil. Fry two at a time (do not crowd) for 3–4 minutes, turning gently once, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed while you cook the second batch.

Prepare potatoes

Wash and scrub the potatoes. Cut each potato into even 1/3–1/2-inch thick fries. For crisper fries, soak cut potatoes in cold water for 20–30 minutes to remove excess starch, then drain and pat very dry with towels.

Cook fries

There are two options: (A) Fry method: Heat oil in a deep pot to 325°F/165°C and blanch potatoes in batches for 3–4 minutes until tender but not colored; remove and drain. Increase oil to 375°F/190°C and fry again 2–3 minutes until golden and crisp. Drain on paper towels and season immediately. (B) Oven method: Toss dried fries with 2 tablespoons oil, spread on a baking sheet in a single layer, roast at 425°F/220°C for 25–30 minutes, turning once, until golden and crisp; season immediately.

Season

While still hot, sprinkle the fries with the salt, pepper, and optional paprika. Toss gently to coat.

Plate the two corndogs alongside a generous portion of fries. Add the dill pickle spear to the plate. Serve with mustard and ketchup on the side for dipping.

Estimated plating suggestion: Arrange corndogs on the right, fries on the left, pickle spear across the top; provide small ramekins for mustard and ketchup.