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Pat the hot dogs dry with a paper towel.
Insert a skewer or wooden stick into each hot dog lengthwise, leaving enough to hold onto.
If using the optional coating, mix the cornstarch and flour together on a small tray.
Roll each hot dog in the mixture and shake off any excess.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the egg, honey, and cold buttermilk and stir until just combined.
Stir in the melted butter.
Pour the batter into a tall glass or jar for easy dipping. Let it rest for 5 minutes.
Heat neutral oil in a deep pot to 325°F.
Working one at a time, dip a hot dog into the batter by the stick.
While still holding the stick, submerge it in the oil and hold it there for about 10 seconds until the batter firms up, then release.
Fry for 3 to 4 minutes, turning occasionally, until deep golden brown all over.
Remove with tongs and drain on a wire rack.
Serve immediately with ketchup and mustard on the side.