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Pour oil into a heavy pot, a couple inches high. Heat over medium-high.
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Whisk together egg, 1 cup beer, flour, and salt until smooth. If batter is too thick, add in the other ¼ cup beer.
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Once oil is hot, dip pickles, one at a time, in the batter. Allow excess batter to drip off and then drop the pickles in the oil. Fry until golden brown, about 2 minutes on each side.