Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | Woodward |
1 \N | Egg -- beaten |
3½ cup | Flour -- plus 1 tbsp |
1 cup | Milk |
1 tablespoon | Worcestershire sauce |
6 drops | Hot sauce |
1 teaspoon | Salt |
¾ teaspoon | Pepper |
1 quart | Sliced dill pickles |
\N \N | Salt |
\N \N | Pepper |
\N \N | Vegetable oil |
Combine egg, 1 tbsp flour, milk, worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3⅒/2 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. Drain.
Source: TPA Trib, 8/24/95
Recipe By :