1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 cups all-purpose flour
1 jar sliced dill pickles. Homemade are the best.
1 quart PEANUT oil for deep-frying
Mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce in a bowl. In a separate bowl stir together the remaining flour, salt, and pepper.
Heat oil to 350 degrees in a deep-fryer or heavy deep skillet. Cast iron works great.
Dip pickle slices into the milk mixture then into the flour mixture. Repeat.
Fry in batches. They're done when they're brown and float.
Those amounts are approximate. I never measure the stuff.