Heat ½" of oil in a skillet or large saucepan over high heat.
Slice and pat dry the pickle wheels.
In a bowl combine the rice flour, pepper, and ½ teaspoon salt in a shallow dish for dredging.
Make the batter by whisking together the milk, mustard, ½ teaspoon salt, and togarashi (or hot spice of your choice) in a shallow dish.
One at a time coat the pickle slices in the dredge, the batter, and the dredge again.
Working in batches, carefully add the battered pickle slices to the hot oil using a slotted spoon or spider. Flip when golden - fry until both sides are golden - around 2 ½ minutes
Transfer to a paper towel and continue until all the pickles are fried.
