Although I already have a fried pickle recipe in this blog, this particular recipe is a bit different because it's made with a cornmeal batter and I like the texture of this batter a bit better--plus it reminds me of the catfish batter I used to eat way back in the olden days when I lived in Florida. And you know the cliché that pregnant women crave pickles and ice cream? Well, I hate to tell you that it's true. I don't crave the ice cream (I am lactose intolerant after all, but I do crave frozen yogurt every freakin' day) but I can't get enough of dill pickles. This recipe makes a lot of fried pickles, so make sure you invite 3 or 4 pregnant women to feed these to!
INGREDIENTS
- 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.
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