Beer Battered Pickles with Dill Dressing

One of my very favorite things to make, although I only do it once or twice a year.

Beer Battered Pickles with Dill Dressing

Makes 8 servings

1 cup Fresh Dill

2 cups Mayonnaise

½ cup Milk

1 teaspoon Salt

½ teaspoon Onion powder

½ teaspoon Garlic powder

1 each IPA Beer

1 gallon Canola Oil

2 cups All Purpose Flour

2 each Large Jar of Whole Dill Pickles

Remove the large stems from the dill and discard. Finely chop the remaining dill. Combine and mix chopped dill, mayonnaise, milk, salt, onion powder and garlic powder. Let rest in refrigerator for at least 2 hours. (The dressing can be prepared over night and refrigerated).

Thirty minutes before serving:

Put canola Oil in a large deep stock pot. Make sure that you have at least 5 inches above the oil to the top of the pan. Bring oil to 350 degrees. Cut pickles into ¾ inch thick slices. Dry on paper towels. Mix flour and beer until you have a thick batter. Dip a pickle in the batter and then gently put it into the oil. Repeat until you have one layer of pickles frying. Make sure not to let them stick to the bottom of the pan. Fry for about 5-7 minutes per batch. Remove pickles from oil with a slotted spoon and put onto a stack of paper towels. Salt lightly and repeat until all pickles are cooked. Serve with dressing immediately.