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In a small bowl, whisk together the everything seasoning with the flour and pour the mixture pour onto a flat plate.
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In another bowl beat the milk and the egg together until combined.
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Heat the oil in a small skillet.
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Place a layer of paper towels beside the stove.
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Pat all excess liquid off the pickles and dump them into the egg/milk mixture.
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Remove the pickle slices one at a time a and then dredge in the everything/flour mixture.
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Add to the skillet and fry on both sides until golden brown.
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Transfer the fried pickles to the paper towels to drain.
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Plate and serve with the horseradish sauce.