Place a wooden skewer longways through the middle of each hot dog and set aside.
In a large bowl, combine the corn muffin mix, flour, egg, milk and salt. Whisk until there are no more lumps in the mixture.
In a large Dutch oven, heat the canola oil over medium-high heat until it reaches 350 degrees F.
Dip the skewered hot dogs into the batter one at a time. (Pour the batter into a tall glass to make this task easier.)
Carefully place the coated hot dogs into the fryer and cook for 3 to 5 minutes, until the coating is golden brown.
Remove the corn dogs to a paper towel-lined plate to drain while the remaining corn dogs cook.
Serve with your favorite dipping sauce.