• Mix the dry ingredients, add the beer and whip. For a light breading, add more beer.
• Cut large pickles into wedges or slices, drain well on brown paper and dip into the breading.
• Fry at 375°F for about 4 minutes or until pickles are golden. Place the fried pickles on brown paper to absorb the extra grease.
• Serve with a ranch sauce or a sour cream (500 ml of sour cream, 150 ml beer, chopped chives, salt and pepper).