1 cup cornmeal
2 eggs beaten
2 1/4 cups flour
1 cup milk
1 tbsp. Worcestershire sauce
1/2 tsp. hot sauce
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1 qt. sliced dill pickles
vegetable oil

Combine eggs, 1/4 cup flour, milk, worcestershire sauce, cayenne pepper, and garlic powder in bowl. Stir well. In separate bowl combine cornmeal, 2 cups flour, salt and pepper. Mix well. Drop pickles into milk mixture and dredge in flour mixture. Deep fry until golden brown. Drain. Salt and pepper to taste.