Fried Dill Pickles

• 1 Egg -- beaten
• 3 1/2 cups flour plus 1 tbsp, divided
• 1 cup milk
• 1 tablespoon Worcestershire sauce
• 6 drops Hot sauce
• 1 teaspoon Salt
• 3/4 teaspoon Pepper
• 1 quart Sliced dill pickles
• Salt
• Pepper
• Vegetable oil

Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce; stir well and set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350° until pickles float to the surface. Remove to paper towels or brown paper bags to drain.
From Newspaper Clipping, 1995