Ingredients
- 1 egg (beaten)
- 1 salt
- 1 pepper
- 1 vegetable oil
- 450 gr flour
- 300 gr dill pickles (sliced)
- 240 ml milk
- 16 ml worcestershire sauce
- 3 gr salt
- 2 gr pepper
- 1 ml sauce (hot)
Combine egg, 1 tablespoon flour, milk, Worcestershire sauce, and hot sauce; stirring well. Set aside. Combine flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 180ºC until pickles float to the surface. Drain.
