1 qt. dill pickles, thinly sliced
1 3/4 c. all purpose flour, divided
2 tsp. red pepper
2 tsp. paprika
2 tsp. pepper
2 tsp. garlic salt
1/2 tsp. salt
3 dashes hot sauce
1 c. beer
Vegetable oil

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil, 375 degrees until pickles float to surface and are golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.