Barely cover the bottom of a non-stick skillet with canola oil. Let it pre-heat as you "butterfly" the hot dogs. For the uninformed, that means slice the hot dogs almost in half and leave just enough uncut that it's still one piece. Place them cut side down in the hot oil.
Fry until the hot dogs start to slightly curl.At that point, flip them and cook the other side.
This is the color you are trying to achieve. For the folks who like their hot dogs charred on the grill, leave them on a little longer.
Ready to eat!
Don't forget to cook up a pan of onions to top your hot dogs with. chop 1 onion and season with salt, pepper and a little sugar. Cook in the left over oil but add about 3 tablespoons of butter. Stir and turn as needed until the onions are a light brown color.
Toast your bread and top the hot dogs with pickle relish, cooked onions and mustard. If you want to add a little "fancy" to your ketchup; cover it with black pepper and swirl your fries in it.