Secrets to Corn Dog Batter

What is the secret to keeping the corn dog batter from slipping of the dog before it is put into the deep fryer.

Also keeping your oil clean.

Thanks so much to everyone helping me out.

See if this helps:

http://hillbillyhousewife.com/corndogs.htm

Great link....Thanks! Corn dogs tonight!

That's one type of dog you can't get in N.J....a really well made,world class, home-made corn dog in a restaurant. If anyone knows otherwise, let me know.

The Bear

scorebear, I've always wanted to try a corn dog, but you're right in NJ I never see them anywhere

a good one is awesome!!!---and a bad one really sucks!--there are plenty of bad ones out there--so if you can find one that is fresh dipped--go for it!!

Ive thought about buying the frozen kind just to try it. I'm guessing those are the "bad kind" though. Or is there a frozen brand that's decent?

Nightshift--oil just has to be filtered every day no matter what---other then that---just not being sloppy is about all you can do.--and dipp out any batter bits regularly so they dont burn and fowl yopur oil to bad---also--cook hot!! Cool oil soaks into food and makes it greasy and lets batters ooze and spill out into your oil---hot oils seals the batter fast and wont absorb into the batter either so they wont taste greasy. Peanut oil is high--but take very high heat and last longer cause it doesnt foul as quickly or soak into your food. Makes for the BEST fish too--crispy and n ot overcokked!