FRIED DILL PICKLES

By stepjo7269

The Clarion Ledger

Ingredients

• 1 egg, beaten
• 1 C. milk
• 1 T. flour
• 1 T. Worcestershire sauce
• 6 drops hot sauce
• 3 1/2 C. all-purpose flour
• 3/4 tea. salt
• 3/4 tea. pepper
• 1 quart sliced dill pickles, drained
• Vegetable oil
• • Combine first 5 ingredients, stirring well; set aside.
• • Combine flour, salt, and pepper, stirring well.
• • Dip pickles into milk mixture and dredge in flour mixture; repeat procedure.
• • Deep fry in hot oil (350 F) until pickles float to surface and are golden brown.

Preparation

Step 1

• Drain on paper towels; serve immediately.