📝 About This Recipe
Born in the heart of the American South, these fried pickles are the ultimate marriage of tangy, salty, and crunchy. Each slice features a juicy dill pickle encased in a seasoned, golden-brown cornmeal crust that shatters with every bite. This recipe elevates the classic pub snack into a gourmet treat, perfectly balanced by a zesty, homemade Cajun remoulade sauce.
🥗 Ingredients
The Pickles
- 32 ounces Dill Pickle Slices (high-quality crinkle-cut chips, thoroughly drained)
The Dredge and Batter
- 1 cup All-Purpose Flour (divided into two 1/2 cup portions)
- 1/2 cup Yellow Cornmeal (fine ground for the best texture)
- 1/2 cup Buttermilk (shaken well)
- 1 Large Egg (beaten)
- 1 tablespoon Hot Sauce (Louisiana-style preferred)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (adjust based on saltiness of pickles)
Frying and Garnish
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 tablespoon Fresh Dill (finely chopped for garnish)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
-
1
Drain the pickle slices in a colander and spread them out in a single layer on several sheets of paper towels. Pat them very dry on top with more paper towels; removing excess moisture is the secret to a coating that stays attached.
-
2
In a small bowl, whisk together the mayonnaise, Dijon mustard, Cajun seasoning, and lemon juice to create the remoulade. Cover and refrigerate until serving to allow the flavors to meld.
-
3
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
-
4
Set up a dredging station with three shallow bowls. In the first bowl, place 1/2 cup of all-purpose flour.
-
5
In the second bowl, whisk together the buttermilk, egg, and hot sauce until smooth.
-
6
In the third bowl, combine the remaining 1/2 cup flour, cornmeal, smoked paprika, garlic powder, cayenne, black pepper, and salt. Mix thoroughly.
-
7
Working in small batches of 5-6 slices, toss the dry pickles in the plain flour (Bowl 1) to coat lightly, shaking off any excess.
-
8
Dip the floured pickles into the buttermilk mixture (Bowl 2), ensuring they are fully submerged.
-
9
Transfer the pickles to the cornmeal mixture (Bowl 3), pressing firmly so the breading adheres to both sides.
-
10
Carefully drop the breaded pickles into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy pickles.
-
11
Fry for 1.5 to 2 minutes per side, or until the coating is a deep golden brown and exceptionally crispy.
-
12
Use a slotted spoon or spider strainer to remove the pickles and place them on a wire cooling rack set over a baking sheet. This allows air to circulate and prevents the bottoms from becoming soggy.
-
13
Repeat the process with the remaining pickles, allowing the oil temperature to return to 375°F between batches.
-
14
Garnish with fresh dill and serve immediately while piping hot with the chilled remoulade sauce on the side.
💡 Chef's Tips
Always pat your pickles bone-dry before dredging; moisture is the enemy of a crispy crust. Maintain your oil temperature at 375°F; if it's too low, the pickles soak up oil, and if it's too high, the crust burns before the pickle heats through. Use a wire rack for draining instead of paper towels to keep the exterior shatter-crisp. For a gluten-free version, swap the flour for a 1-to-1 gluten-free baking blend and ensure your cornmeal is certified gluten-free. If you prefer spears over chips, increase the frying time by about 1 minute to ensure the thicker pickle is heated through.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a citrusy IPA to cut through the richness of the fry. Serve alongside a hearty Southern barbecue platter of pulled pork or brisket. Add these to the top of a gourmet cheeseburger for an incredible textural contrast. Offer a side of creamy Ranch dressing or Spicy Honey for those who want a different dipping experience. Serve as a 'fry basket' appetizer with a side of crunchy coleslaw.