Fried Pickles?
  • Cooking Time: 10 - 12 mins
  • Servings: 4
  • Preparation Time: 10 mins
  • Dip
  • 1/4 cup mayonnaise
  • 1 tablespoon drained hot horseradish
  • 2 teaspoons ketchup
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • Pickles and batter:
  • 1/2 cup beer
  • 1/2 cup all-purpose flour
  • 2 teaspoons Tony Chachere's Creole Seasoning
  • 1/4 - 1/2 a teaspoon cayenne pepper
  • 1/2 teaspoon Sea Salt
  • 2 cups sliced dill pickles, drained
  1. Mix up your mayo/creole/ketchup/horseradish in a small bowl. set in the fridge to keep nice and cold.
  2. In a medium sized bowl, whisk up the beer, the flour and the seasonings
  3. take your pickle slices out of the jar and spread on paper towels to slightly dry.
  4. put about an inch of frying oil in your fry pan and bring the heat to 375 degrees.
  5. toss about half the pickles in the batter, and coat them well. Using a set of tongs, gently pick them up one by one and place them in the hot oil. Fry them for about 2 minutes, they'll turn a nice golden brown.
  6. Remove them to paper towels to drain and then dredge and fry the balance of the pickles
  7. When all the pickles are drained well, place on a plate and put your dipping bowl in the middle.
  8. CAUTION! These things stay nuclear hot for a while, so be careful on your first one so you can judge the temp.
Fried pickles are a fun appetizer/snack that you can make as exciting as you want depending on the heat level you want to incorporate via seasonings. We like them a bit spicier than you, so play with it a bit and see what works.