Chef Lou’s Fried Dill Pickles
1 Egg, beaten
1 cup Milk
1 tablespoon flour
1 tablespoon Worcestershire
6 dashes Franks Hot Sauce
3-1/2 cups flour
1 teaspoon seasoning salt
1 teaspoon black pepper
1 quart sliced dill pickles
Vegetable Oil, for frying
Mix together first 5 ingredients, stirring well.
Mix together the 3-1/2 cups flour, seasoning salt, and pepper.
*Dip pickles in milk batter, then dredge in flour mix; repeat process.
Deep fry in hot oil until pickles float to surface and are golden brown.
Drain on paper towels and serve with ranch dressing.
*If you like a more coated, breaded pickle, you can alter
the process by dipping the pickles in the flour mix first,
then the milk mix and then again in the flour mix.