Fried Dill Pickles
1 Egg -- beaten
3 1/2 cups Flour -- plus 1 tbsp.
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; stirring
well. 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
degrees until pickles float to the surface. Drain.