In a large bowl, mix all the dry ingredients well. Add the egg and beer and mix until there are no lumps in the batter.

Place in the fridge, covered, until ready to use.

Heat a six-quart pot with cooking oil, until it reaches 340 degrees Fahrenheit (170 degrees Celsius).

Skewer each cocktail dog on a skewer that’s long enough to allow you to drop it into hot oil.

Roll a cocktail dog in the prepared beer batter and allow the excess batter to drip off. Sprinkle with desired topping. (You won’t be

able to roll it, since the batter will come off, so I find it easiest to keep the topping in a cup and sprinkle it over the battered dog.)

Carefully place the battered dog in the hot oil and fry for two to three minutes until golden brown. Keep your eye on it because you

don’t want the coating to burn.

Continue with remaining franks until done. Don’t overcrowd the pot.

These are best made fresh, but if you want to prepare them the day before, allow them to come to room temperature before reheating.

Then place in a 350 degree Fahrenheit (175 degree Celsius) oven uncovered for 30 minutes, until heated through.