Here is a very basic one that many restaurants use. I also have the clones for Cock-of-the-Walk and Hollywood Cafe. One bit of advice….before coating pickles in batter, towel dry the pickles….this will help the batter stick.
FRIED DILL PICKLES
Source: Restaurants and Institutions magazine
This is what they serve you at the local restaurant,
1 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoon pickle juice
8 medium to large pickles, sliced 1/4 inch thick
or use 4 cups of drained dill pickle slices
Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center and add water, egg, pickle juice and stir at once. Stir with whisk to make smooth batter. Cover bowl and refrigerate for 30 minutes.
Heat at least 2 inches oil in deep fryer or large saucepan to 375 degrees F. Dip pickle slices in batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1 1/2 to 2 minutes. Drain and serve at once.
This one uses a slightly different batter….
FRENCH FRIED DILL PICKLE
1/2 cup flour
1/4 cup beer
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco� sauce
Cut dill pickles in slices as thick as a silver dollar. Mix remaining ingredients. Dip pickle slices in batter and quick fry at 375 degrees F in oil until the pickle slices float to the top, or about 4 minutes