Arthur Treacher's Copycat Recipe
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
3 cups thin dill pickle slices, drained
oil for deep frying
ranch salad dressing, optional
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep fryer, heat the oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.