📝 About This Recipe
This quintessential Southern snack takes the humble dill pickle and transforms it into a crispy, golden masterpiece with a signature Cajun kick. Dredged in a seasoned cornmeal batter and fried to perfection, these spears offer a satisfying crunch that gives way to a warm, tangy center. Served with a scratch-made, spicy Creole remoulade, it’s the ultimate street food experience that brings the vibrant spirit of a New Orleans festival right to your kitchen.
🥗 Ingredients
The Pickles
- 24 pieces Dill pickle spears (chilled and thoroughly patted dry)
- 1 quart Peanut oil (for frying; can substitute with vegetable oil)
The Dredge & Batter
- 1.5 cups All-purpose flour (divided into two portions)
- 1/2 cup Yellow cornmeal (fine ground for extra crunch)
- 1 cup Buttermilk (full fat preferred)
- 1 Egg (large, beaten)
- 2 tablespoons Cajun seasoning (choose a low-sodium blend to control salt)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Cayenne pepper (adjust for desired heat level)
Creole Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Whole grain Creole mustard (or spicy brown mustard)
- 1 teaspoon Prepared horseradish (drained)
- 1 teaspoon Hot sauce (Louisiana style)
- 1 tablespoon Fresh parsley (finely minced)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by making the remoulade: In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, hot sauce, parsley, and lemon juice. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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2
Remove the pickle spears from their brine and place them on a triple layer of paper towels. Pat them very dry; any excess moisture will prevent the batter from sticking.
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3
In a heavy-bottomed Dutch oven or deep fryer, heat the peanut oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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4
Set up your dredging station with three shallow bowls. In the first bowl, place 1/2 cup of all-purpose flour.
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5
In the second bowl, whisk together the buttermilk and the beaten egg until smooth.
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6
In the third bowl, combine the remaining 1 cup of flour, cornmeal, Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper. Mix thoroughly.
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7
Working in batches of 4-5, dredge a pickle spear in the plain flour, shaking off the excess.
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8
Dip the floured pickle into the buttermilk mixture, ensuring it is completely coated.
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9
Press the pickle firmly into the seasoned cornmeal mixture, coating all sides evenly for maximum crunch.
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10
Carefully lower the coated pickles into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy pickles.
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11
Fry for 3-4 minutes, turning occasionally with tongs, until the coating is a deep golden brown and crispy.
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12
Remove the pickles with a slotted spoon and drain on a wire rack set over a baking sheet. This keeps the bottom from getting soggy.
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13
Repeat the process with the remaining pickles, allowing the oil to return to 375°F between batches.
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14
Serve immediately while piping hot with the chilled remoulade on the side.
💡 Chef's Tips
The secret to a non-greasy pickle is ensuring the oil stays at 375°F; if it drops too low, the batter absorbs oil instead of crisping. Always pat your pickles bone-dry before dredging; moisture is the enemy of a coating that stays attached. Use a wire cooling rack instead of paper towels for draining to maintain 360-degree crispness. If you want an even thicker crust, do a 'double dip' by returning the pickle to the buttermilk and cornmeal a second time before frying. For a gluten-free version, substitute the flour with a 1:1 GF baking blend and ensure your cornmeal is certified GF.
🍽️ Serving Suggestions
Pair these with a cold Abita Amber beer or a crisp glass of sweetened iced tea to balance the spice. Serve alongside a classic Shrimp Po' Boy for a full Louisiana street food feast. These make an excellent topping for a loaded 'Gator Burger' or a spicy chicken sandwich. Offer a side of pickled okra or coleslaw to provide a cool, crunchy contrast to the fried texture. Sprinkle with a little extra fresh parsley and a squeeze of lime just before serving for a bright pop of flavor.