Corn Dogs - cooking recipe

Ingredients

1 lb. hot dogs
vegetable oil
1 c. self-rising flour
2 Tbsp. corn meal
3 Tbsp. shortening
3/4 c. milk
1 egg, beaten
mustard

Preparation

Dry hot dog.
Heat oil.
Mix flour and corn meal.
Cut in shortening.
Add milk and eggs.
Stir to mix.
Dip hot dogs in batter.
Let excess batter drip off.
Fry in hot oil, turning until all sides are browned (about 6 minutes).
Drain on paper towels.
Stick wooden skewer in end of each.
Serve dipped in mustard.