Fried Dill Pickles

1 Cup Flour
1/4 teas. Salt
1/8 teas. Watkins Black Pepper
1/2 Cup Milk
1 Egg
1 1/2 Cups Dill Pickle Slices, thin
Oil for frying

Mix the flour, salt, and pepper in a bowl. Lightly whip the egg in a separate bowl. Add the milk to the egg. Heat the oil (about 2 inches) to 325. Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour. Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes), turning once. Drain on paper towels. Serve warm. Makes 4 servings.

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