- A jar of sliced dill pickles
- 1 cup cornmeal
- 1 tablespoon flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 egg
- 1/2 cup milk
- Canola oil for deep frying, about 1″ in pan (or peanut oil, if you prefer)
Remove pickles from the jar and pat dry with paper towels. Set aside. Meanwhile, heat oil in cast iron pan or other heavy pan.
Mix cornmeal, flour, salt and pepper in a large bowl.
In a separate bowl, stir together egg and milk until well combined. Add pickles to the egg and milk mixture. Remove and toss pickles in cornmeal mixture until all surfaces are well coated and no wet spots remain.
Carefully fry the pickles in two batches. Fry until both sides of pickles are crisp and nicely browned, about 4-5 minutes. Set on paper towels and fry the second batch. Serve hot with my amazing aioli sauce or with cool ranch dressing.