Dill Pickle spears
6 Egg Whites
1 cup Flour
2 cups crushed saltine crackers
2 1/2 cups vegetable oil
Give the pickle spears a dip in the egg whites, dust with the flour and then roll in the crushed crackers, giving the pickles a nice breading.
In a cast iron pan heat up the oil for about 6 minutes over hot coals.
Carefully fry each pickle turning to insure even cooking.
Fry for about 3 minutes each.