Fried Dill Pickles

Ingredients

• 1 cup milk
• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 tablespoon Worcestershire sauce
• 3.5 cups all-purpose flour
• 0.75 teaspoon salt
• 0.75 teaspoon ground black pepper
• 1 quart vegetable oil for deep-frying
• 1 (32 ounce) jar sliced dill pickles, drained

Steps

1. Combine milk, beaten egg, 1 tablespoon flour, and Worcestershire sauce in a bowl until evenly blended; set aside. Whisk 3 ½ cups flour, salt, and black pepper together in a separate bowl until well combined; set aside.
2. Heat oil in a deep fryer or deep, heavy skillet to 350 degrees F (175 degrees C).
3. Dip pickle slices into milk mixture; press into flour mixture until evenly coated.
4. Cook coated pickles, in batches, in the hot oil until golden brown and float to the surface. Transfer pickles with a slotted spoon to a paper towel-lined plate; drain.