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Fried Pickles


    * 1/2 cup buttermilk
    * salt and black pepper to taste
    * 1 (16 ounce) jar dill pickle slices
    * 1/2 cup all-purpose flour
    * 1 1/2 cups fine cornmeal
    * 1 teaspoon seafood seasoning, such as Old Bay™
    * 1/4 teaspoon Cajun seasoning
    * 1 quart oil for frying
    * 1/2 teaspoon Cajun seasoning
    * 1 (12 ounce) jar buttermilk ranch dressing


   1. Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
   2. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
   3. Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
   4. Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
   5. In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.

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