Fried Pickles

Add 1 cup flour, garlic powder, paprika, salt, and pepper to a medium-sized bowl. Add beer and whisk until smooth. Let sit for 10 minutes while prepping the pickles. The foam should subside and the batter should be slightly thinner than pancake batter.
Place 1/4 cup of flour in a small bowl. Drain pickles and dry them as best as possible using paper towels. Wet pickles render soggy fried pickles.
Meanwhile, in a medium-sized saucepan, bring roughly 2 inches of oil to 375°F. If you don’t have a candy thermometer or digital thermometer, heat over medium-high heat for 5 minutes until the oil is hot. You can test a single pickle to see how it cooks. It should fry in about 30-45 seconds. Once oil is up to temp, turn the heat down to low to maintain a consistent temperature.
Dredge pickles in flour until lightly coated, and then submerge in the beer batter. Let excess drip off and then immediately transfer to the hot oil. Fry pickles for 30-45 seconds or until golden.
Remove with a fork, slotted spoon, or metal spider strainer and place pickles on a paper-towel-lined plate to drain for 2-3 minutes before serving. Season all over with salt and serve with dipping sauces.