Preparation

• Put 1 cup of flour in a shallow bowl. In a second bowl, whisk together the remaining 1 cup of flour, the beer, and the cayenne. Let sit for 5 minutes.
• Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep fat/candy thermometer clipped to the side of the pan without touching the bottom registers 350°F.
• Using paper towels, pat the pickles dry. Working in batches, dredge the pickles in the flour, shaking off any excess. Dip into the batter to coat completely and transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.