
Fried Pickles
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
8
Recipe tags: breading-batter mix, easy difficulty, side, deepfry
½ cup | mayonnaise |
½ cup | ketchup |
2 tsp | The Original “Louisiana” Brand Hot Sauce |
1 tsp | garlic powder |
½ tsp | Worcestershire sauce |
½ tsp | red wine vinegar |
½ tsp | black pepper |
1 | Shore Lunch® Cajun Style Fish Breading/Batter Mix |
4 cup | vegetable oil |
1 jar | whole bread and butter pickles (16 oz), cut into ¼ inch slices |
½ tsp | garlic powder |
½ tsp | black pepper |
4 | large eggs, beaten |
2 Tbsp | milk |
Heat the oil in a large stock pot to 350 ºF.
Combine the breading, garlic powder, and black pepper in a shallow dish.
Whisk the eggs and milk in a shallow dish.
Dip each pickle in the egg wash and then dredge each pickle in the breading. Place the breaded pickles on a baking sheet until ready to fry.
Carefully add the pickles, in batches, to the oil and fry for 2-3 minutes.
Using a slotted metal spoon remove the pickles to a platter lined with paper towels.
Whisk the mayonnaise, ketchup, hot sauce, garlic powder, Worcestershire sauce, red wine vinegar, and black pepper in a small bowl. Serve with the fried pickles.