Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         dill pickles -- thinly sliced
   1 3/4  cups          all-purpose flour -- divided
   2      teaspoons     red pepper
   2      teaspoons     paprika
   2      teaspoons     pepper
   2      teaspoons     garlic salt
   1      teaspoon      salt
   3      dashes        hot sauce
   1      cup           beer
                        Vegetable oil

Preparation:

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 c. flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil (375 F) until pickles float to surface and are golden brown. Drain on paper towels; serve immediately.