Quaker Steak And Lube Pick-Up Pickles

• 1/3 cup milk
• 1 egg
• 1 tablespoon pickle juice
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne powder
• 12 dill pickles, spears chilled
• 3 cups vegetable oil
• salt, to taste

1. Whisk milk, egg, and pickle juice together in a shallow bowl. Blend cornmeal, flour, and seasonings in a second shallow bowl.
2. Dip pickles first in egg mixture followed by cornmeal mixture. Dip again in egg and cornmeal mixtures to double coat. Cover with plastic wrap and refrigerate 30 minutes to set the coating.
3. Heat oil in a deep saucepan over medium-high to 365 degrees F. Fry pickles in batches until golden, 3 minutes, turning once. Drain on paper towels and season with salt.
4. Note: The Lube serves their fried pickles with a choice of cool ranch or jalapeno ranch dipping sauce. Add some salsa and chopped jalapenos to regular ranch from a bottle to spice it up.

milk, egg, pickle juice, cornmeal, allpurpose, paprika, dill weed, garlic powder, salt, cayenne powder, dill pickles, vegetable oil, salt

Taken from www.food.com/recipe/quaker-steak-and-lube-pick-up-pickles-511990 (may not work)