Heat 2 inches of oil in a deep frying skillet over medium heat until it reaches 265°F.
In a small bowl, combine buttermilk, egg, and honey.
In a separate large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Stir wet ingredients into the dry until combined, then dip 5 to 6 hot dog pieces in the batter.
Allow excess batter to drip off each hot dog, then fry for 3 to 4 minutes or until light and golden, flipping halfway through.
Repeat cooking process with remaining hot dogs and let them cool on a cooling rack or a plate lined with paper towels to drain excess oil.
Serve with ketchup and mustard, if desired.
Notes
- Ensure oil reaches correct temperature for optimal frying.
- Use a fork or skewer to dip hot dog pieces into batter for easier handling.
- Serve immediately for best taste and texture.