What you need:
1 cup cornmeal
2 eggs, beaten
2 ¼ cups flour
1 cup milk
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
1 teaspoon salt
¾ teaspoon pepper
¼ teaspoon garlic powder
¾ teaspoon cayenne pepper
1 quart sliced dill pickles
vegetable oil
salt
pepper

How to make them:
Combine 2 eggs, ¼ cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper, and garlic powder, stir well, set aside.
Combine cornmeal, 2 cups flour, salt and pepper, and mix well.
Dip drained pickles into milk mixture and dredge in flour mixture.
Deep fry at 350 degrees until golden brown.
Drain, salt and pepper to taste.
Also works great with pepperoncinis.

Makes 1 quart