Place polenta, 150g (1 cup) flour, bicarbonate of soda, baking powder, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 35g (¼ cup) flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.
Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 35g (¼ cup) flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.
Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.