Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve. Yield: 8 servings Recipe courtesy of Emeril Lagasse, 1999 Per serving: 1275 Calories (kcal); 13g Total Fat; (8% calories from fat); 33g Protein; 278g Carbohydrate; 0mg Cholesterol; 5043mg Sodium Food Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 6 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C44 Converted by MM_Buster v2.0n.