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Prepare dill pickles (I only use the always refrigerated Claussen dill pickles, the halves are best).
You need all-purpose flour.
Use season salt (more or less to taste).
You need to prepare cayenne pepper (more, less, or omit to taste).
You need to prepare baking powder.
Prepare beer of choice.
Provide eggs.
You need to prepare vegetable oil.
You need vegetable oil for frying.

Drain the juice from the pickles. Slice pickles to desired thickness. I slice mine about 1/4 of an inch. Dry slices as much as possible with a paper towel..
Preheat oil (at least an inch deep) to 375˚ (I use an electric skillet). While oil is heating, prepare batter..
Combine flour, season salt, cayenne pepper, and baking powder in a pie pan or other shallow dish..
Whisk together the beer, eggs, and oil in another pie plate or shallow dish..
When oil has reached 375˚, begin soaking many pickle slices into liquid mixture..
After soaking pickles in beer mixture, dredge slices in flour mixture..
Carefully drop pickle slices into hot oil. Fry until golden brown. Remove from grease and set on paper towels on a plate..
Serve hot with your favorite dipping sauce. I don't use any. They're that good!.

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