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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 17 2009

Fried Pickles

1 (16-ounce) jar whole dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons creole seasoning plus more for dusting
4 cups vegetable oil, for frying
Salt

Drain the pickles in a colander, then spread on paper towels to drain completely.

Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of creole seasoning.

Heat the oil in a medium pot to 350 degrees F.

Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes.

Drain on paper towels, and season with creole seasoning and salt, to taste. Repeat with the remaining ingredients.

Serve hot.

Yield: about 6 servings