French Fried Dill Pickles

1 qt. dill pickles, thinly sliced lengthwise
1 3/4 c. flour, divided
3 dashes Tabasco
2 tsp. red pepper
1 c. beer
2 tsp. paprika
vegetable oil
2 tsp. garlic salt
1 tsp. salt

Dredge sliced pickles in 1 c. flour and set aside. Combine remaining 3.4 c. flour, pepper, paprika, salt and garlic salt, Tabasco and beer. Mix well. Dip dredged pickles into batter. Deep fry in hot oil - 375 degrees - until pickles float to surface and are golden brown. Drain on paper towels and serve immediately. Yields about 2 1/2 dozen.
Posted under Appetizers on Nancy?s message board.
Chris in NM

http://www.nancyskitchen.com