Corn Dogs

1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers

Bring 3 cups of water to boiling in a large saucepan.
Add hot dogs and bring back to boiling.
Remove from heat; cover 20 minutes.
Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees.
Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork.
Add shortening and cut in with fork until the size of small peas.
Combine milk and egg in a 1 cup measure.
Stir into flour− cornmeal mixture.
Pour mixture into a tall glass.
Remove hot dogs from water and dry with paper towels.
Insert skewer into the hot dog, and be sure to leave about 1 inch for handle.
Dip hot dog into batter; let excess batter drip into glass.
Drop into hot fat fry 2 minutes, or until golden brown.