Fried Dill Pickles
1 Egg -- beaten
3 1/2 cups flour plus 1 tbsp, divided
1 cup milk
1 tablespoon Worcestershire sauce
6 drops Hot sauce
1 teaspoon Salt
3/4 teaspoon Pepper
1 quart Sliced dill pickles
Salt
Pepper
Vegetable oil
Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce;
stir well and set aside. Combine 3.1/2 cups flour, salt, and pepper;
mix well. Dip drained pickles into milk mixture and dredge in flour mixture.
Deep fry at 350° until pickles float to the surface. Remove to paper
towels or brown paper bags to drain.
1 Egg -- beaten
3 1/2 cups flour plus 1 tbsp, divided
1 cup milk
1 tablespoon Worcestershire sauce
6 drops Hot sauce
1 teaspoon Salt
3/4 teaspoon Pepper
1 quart Sliced dill pickles
Salt
Pepper
Vegetable oil
Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce;
stir well and set aside. Combine 3.1/2 cups flour, salt, and pepper;
mix well. Dip drained pickles into milk mixture and dredge in flour mixture.
Deep fry at 350° until pickles float to the surface. Remove to paper
towels or brown paper bags to drain.