This recipe has a much lighter batter than my original fried pickles, almost like tempura. It doesn't keep as long as long, but that isn't a big problem as they are so tasty.

• 1 c all-purpose flour
• 1 T sugar
• ⅛ t baking soda
• ¼ t baking powder
• ½ t kosher salt
• Pinch cracked black pepper
• Pinch cayenne
• 1 t dill weed
• ½ cup buttermilk
• 1 cup pilsner-style beer
• dash dill pickle juice
• dash Louisiana Hot Sauce

Heat the frying oil. Use your favorite frying technique.

Quarter the dill pickles. Place on a length of paper towels and roll up. We are removing excess moisture here.

Prepare the batter.

Remove the pickles from the paper towel. Only prepare the number of pickles you can fry at one time. Dip a pickle in the batter. Fry the pickles until they are golden brown. Allow to cool slightly, but serve hot.

Adapted from this fried pickle recipe.