FRIED DILL PICKLES
1 cup milk
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 cup biscuit-baking mix
1 cup yellow cornmeal
1 quart sliced dill pickles, drained
Peanut oil for frying
Salt and pepper
In a large mixing bowl, combine milk, eggs, flour, Worcestershire sauce, garlic powder, and 2-3 dashes of hot sauce. Pre-heat oil to 350-375 degrees.
Mix biscuit mix and cornmeal together. Dip pickles into milk mixture, then coat with flour-cornmeal mixture and fry in oil until golden brown. Drain on paper towels and salt and pepper to taste. Serve hot.