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

Cut dill pickles into 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 375 degrees. Fry pickles until they float to the surface about 4 minutes.