Fried Pickle Dogs Recipe

Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal salt and pepper in a third dish.

Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour egg and cornmeal mixtures. Place in the hot oil. Fry until golden brown 3 to 5 minutes. Turn and cook the other side until golden about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.

Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water remove from heat and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon securing with a toothpick if desired.

Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy turning occasionally 5 to 7 minutes.

Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard buns hot dogs and pickles.