In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and black pepper.
In another bowl, mix the buttermilk, egg, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat about 3 inches of vegetable oil in a deep pot or fryer to 350°F.
Insert wooden skewers into each hot dog, leaving enough stick for easy handling.
Dip each hot dog into the cornmeal batter, ensuring they are fully coated.
Carefully place the battered hot dogs into the hot oil, frying in batches to avoid overcrowding.
Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
Remove with a slotted spoon and drain on paper towels.
Serve warm with your favorite dipping sauces, such as mustard or ketchup.