fried pickles
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Why I Love This Recipe
never had looks DISCUSTIING
Ingredients You'll Need
½ cup buttermilk
salt and ground black pepper to taste
1 (16 ounce) jar dill pickle slices
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
¾ teaspoon Cajun seasoning, divided
1 quart oil for frying
1 (12 ounce) jar buttermilk ranch dressing
Directions
Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.
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