For the Tater Tot dog: Fill a large Dutch oven halfway with oil. Heat over medium heat until the oil reaches 375 degrees F.
In a medium bowl, whisk together the 1 cup flour, cornmeal, sugar, baking powder and baking soda. Add the beer and the egg; stir until combined. Stir in the parsley, Parmesan, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the batter into a tall pint glass to about halfway full.
Skewer the hot dogs with the wooden skewers. Put the remaining 1/4 cup flour on a shallow plate. Place the Tater Tots on another plate. One at a time, roll the hot dogs in the flour, shaking off any excess. Then dip them into the batter until submerged and fully coated. Finally, gently roll the battered hot dogs in the cut Tater Tots, making sure they are fully covered.
In batches, carefully dip the Tater Tot dogs into the hot oil and fry until dark brown, 3 to 4 minutes. Remove with a slotted spoon and transfer to paper towels to drain.
For the cheddar ale sauce: Add the cream cheese, cheese spread and beer to a medium saucepan and whisk over low heat until combined. Drizzle the sauce over the fried Tater Tot dogs or serve on the side.
Recipe courtesy of Haylie Duff and Duff Goldman