FRENCH FRIED PICKLES

1 qt. dill pickles, thinly sliced
1 3/4 c. all purpose flour, divided
2 T. red pepper
2 t. paprika
2 t. pepper
2 t. garlic salt
1 t. salt
3 dashes Tabasco sauce
1 c. beer

Dredge pickles in 1 c. flour and set aside. Combine remaining 3/4 c. flour with dry ingredients and mix well. Add hot sauce and beer and mix well. Dip dredged pickles into batter and fry in hot oil (375°) til pickles float to the surface and are golden brown. Drain on paper towels and serve immediately.
(yield: 2 1/2 dozen appetizer servings)

January, 2003, Menu Minder