BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 17 2009
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
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.
Yield: about 6 servings