Deep Fried Pickles

2 eggs, slightly beaten
1 cup buttermilk
1 tablespoon Worcestershire sauce
4 good shakes Louisiana Hot Sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
2 1/4 cups all purpose flour, divided
1 cup cornmeal
3/4 teaspoon ground black pepper
32 oz. jar of dill pickle spears
Vegetable oil

In a large bowl, combine 1/4 cup flour, eggs, buttermilk, Worcestershire, hot sauce, cayenne and garlic salt.
In a separate mixing bowl, combine the cornmeal, remaining flour and pepper.
Slice the pickles into bite-size chunks and dip into milk mixture, then dredge in the flour mixture.
Deep fry at 365° F until golden brown. Drain and season with salt and pepper. Serve warm.

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