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Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265 degrees Fahrenheit.
In the meantime add the buttermilk, egg and honey to a small bowl and stir to combine.
Add the cornmeal, flour, sugar, baking powder and salt to a separate large bowl and whisk.
Stir the wet ingredients into the dry until combined then dip 5 to 6 hot dog pieces in the batter.
Drip off the excess from each hot dog then fry for 3 to 4 minutes or until light and golden, flipping them half way through.
Repeat the cooking process with the remaining hot dogs and let them cool on a cooling rack or a plate fitted with a paper towel to drain the excess oil.
Serve with ketchup and mustard if desired.