Fried Dill Pickles
  • 1 quart of dill pickle spears
  • 1¾ cups all purpose flour
  • ⅛ teaspoon cayenne pepper
  • salt & pepper
  • garlic salt
  • 5 dashes of tabasco
  • 1 cup dark beer
  • vegetable oil for deep frying
  1. Dredge pickles in 1 cup of flour and set aside. Mix remaining ingredients to form the batter. Preheat oil to 375 degrees. Dip the dredged pickles into the batter to coat. Deep fry in the hot oil until pickles float to surface and are golden brown. You may need to hold them up in the oil with a slotted spoon so they don't stick to the bottom at first.
Recipe by Baked in the South at