3 to 4 lg. dill pickles, whole
1/2 c. all-purpose flour
1/4 c. beer
1 tbsp. cayenne
1 tbsp. paprika
1 tbsp. black pepper
1 tsp. salt
2 tsp. garlic salt
3 dashes hot pepper sauce
Vegetable oil for frying

Cut dill pickles into slices of 1/4 inch thickness. Combine flour, beer, cayenne, paprika, pepper, salt, garlic salt and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter. Heat oil to 375 degrees F. in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. 4 to 6 servings.