- 1 large egg
- 1 cup milk
- 2 tablespoons baking powder
- 3/4 cup yellow cornmeal
- 1 1/4 cups bleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon hot sauce
- 1/2 teaspoon Creole Seasoning, plus some for garnish
- 8 cups vegetable oil
- 1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
- 16 bamboo skewers, cut into 6-inch lengths
- Yellow mustard for dipping
In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.
In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.
Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, 5 to 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels. Sprinkle with Creole seasoning.
Serve the corn dogs with the mustard.