Fried Pickles with Spicy Remoulade

AuthorTheGBYCategory, DifficultyBeginner

Fried Pickles - The GBY

Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Pickles:
 2 cups Kosher Dill Pickles, sliced
 1 cup Buttermilk
 2 tsp Frank's hot sauce
 1 tbsp Worcestershire Sauce
 1 ¼ tsp Cayenne Pepper, divided
 1 gal Vegetable Oil
Remoulade:
 1 tbsp Pickle Juice
 ¾ cup Mayonnaise
 2 tbsp Spicy Brown Mustard
 1 Green Onion, thinly sliced
Breading
 1 ½ cups Flour
 1 cup Saltine Crackers, finely ground
 1 tsp Onion Powder
 ¾ tsp Black Pepper
 3 tsp Baking Powder
 2 tsp Kosher Salt

1

Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.

2

While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining ¼ teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.

3

Combine flour, crackers, onion powder, black pepper, baking powder and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.

4

Preheat vegetable oil to 350°F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.

5

Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

Ingredients

Pickles:
 2 cups Kosher Dill Pickles, sliced
 1 cup Buttermilk
 2 tsp Frank's hot sauce
 1 tbsp Worcestershire Sauce
 1 ¼ tsp Cayenne Pepper, divided
 1 gal Vegetable Oil
Remoulade:
 1 tbsp Pickle Juice
 ¾ cup Mayonnaise
 2 tbsp Spicy Brown Mustard
 1 Green Onion, thinly sliced
Breading
 1 ½ cups Flour
 1 cup Saltine Crackers, finely ground
 1 tsp Onion Powder
 ¾ tsp Black Pepper
 3 tsp Baking Powder
 2 tsp Kosher Salt

Directions

1

Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.

2

While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining ¼ teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.

3

Combine flour, crackers, onion powder, black pepper, baking powder and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.

4

Preheat vegetable oil to 350°F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.

5

Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

Fried Pickles with Spicy Remoulade

(Photography by: Mark Farinholt)

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