In a medium bowl, combine cornmeal, flour, baking powder, beer, eggs, and seasoning.

Heat oil in a saucepan over medium-high heat. When hot, place each hot dog on a skewer to dip into the batter, fully coating. Drop hot dog in oil (you should be able to fry about four to five hot dogs at a time). Fry until lightly golden all over, about two minutes.

Remove hot dogs from oil using a slotted spoon or tongs, and transfer to a paper-towel-lined plate. Serve alongside a variety of mustards.