Today, I felt real (or "rull") Southern, so I made FRIED PICKLES. I based it off of this recipe, shown below, but used some cajun seasoning as well and used breadcrumbs instead of corn meal (I don't recommend that). Here is the original recipe:
Ingredients
- 24 dill pickle spears, chilled
- Egg wash, recipe follows
- Breading, recipe follows
- Canola oil, for frying
- Ranch dressing
Directions:
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying.
Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden.
Remove to a paper towel-lined plate to drain.
Serve with Ranch Dressing.
Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
Breading:
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
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