Dill pickle slices (I like to use
the stackers - long thin slices)
8 ounces milk
tablespoon Worcestershire sauce
6 drops Tabasco sauce
2 cups flour
milk, Worcestershire sauce, Tabasco, and
1 tablespoon flour in bowl.
pepper (to taste), and 2 cups flour in
bowl. Dip pickles in egg wash, then
flour, then egg, then flour, then drop
in hot oil and fry until golden.