Beer-Battered Corn Dogs

Beer-Battered Corn Dogs


6 (8-inch) wooden skewers

6 hot dogs

2 cups self-rising white cornmeal mix

½ cup (about 2 oz.) all-purpose flour

1 ½ teaspoons kosher salt

1 teaspoon granulated sugar

½ teaspoon black pepper

2 large eggs, lightly beaten

½ cup whole milk

½ cup Coors Light Beer


  1. Pour oil to a depth of 3 inches in a large heavy Dutch oven (at least 9 inches in diameter), and heat over medium-high to 350°F.
  2. Meanwhile, insert 1 wooden skewer into 1 end of each hot dog, stopping before skewer breaks though opposite end. Pat hot dogs dry with paper towels.
  3. Whisk together cornmeal, flour, salt, sugar, and pepper in a large bowl. Make a well in the center, and add eggs, milk, and Coors Light; whisk until smooth. (Batter will be thick.)
  4. Working with 1 hot dog at a time, dip into batter, spooning over all sides as necessary to completely cover. Quickly lower corn dog into oil, and fry until golden brown, about 2 minutes per side. Transfer to a wire rack lined with paper towels to drain. Let cool 5 minutes before serving. Discard any excess batter.