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Fried Pickles

Friday, June 20, 2008

Last night for supper, I made up some fish, and to go along with it, fried pickles.

Av loves fried pickles...

His favorites are from Ezell's Fish Camp in Lavaca, Alabama:
Fried Pickles at Ezell's Fish Camp, Lavaca AL

These are from somewhere else...not quite as good because they're so thin and there's so much extra crust:
Fried Pickles

These were a mostly cornmeal crust:
Fried Pickles

These came from a barbecue place in Fultondale, Alabama where they fry the whole spear:
Fried Pickles, Porky's Pride BBQ, Fultondale AL

The secret to really good fried pickles is that the pickles are cut thick enough to stay "pickley" and of course that they not at all be greasy. These turn out great...

  • In a skillet, put oil on to 350*.
  • Prepare a plate with paper toweling so the finished pickles can drain well, and set the oven to 200* so that if you're doing several batches, or if they will be done a little earlier than other things, they can stay nice and warm.
  • For every two people, you need one whole pickle (if you're serving this as a side dish). For this recipe, I really suggest Claussen because they really do stay crisp. Cut into nice-size pieces:

  • The egg wash ratio is: one egg to one cup of milk. This egg wash is enough for at least six or seven pickles (12-14 servings):

  • In a Ziploc bag, put enough flour (or cornmeal, or a ratio of cornmeal to flour that you like) to coat the number of pickles you're cooking plus seasoning - the amount of seasoning is going to be different for every family according to taste...but we like things pretty spiced-up, so I put several great-big dashes of Tony Chachere's in the bag. If I weren't using Tony Chachere's, it would be something like cayenne pepper plus garlic salt and pepper. None of this is exact - it's just whatever looks and sounds good:

  • Put the pickle pieces in the egg wash:

  • Remove them with a slotted spoon so the extra egg wash can drip off, then place the pickles in the ziploc bag and shake to coat. Shake, shake, shake.
  • Make sure the oil is at 350* (if you put them in at a lower temperature, they will soak up the oil and not be good). Lift each pickle piece out of the bag separately and gently place in the skillet to fry:
I use an electric skillet to fry in. I sooo wish I could say I use a cast iron skillet for frying but the truth is, I have this fear of burning the whole house down if it were left up to me to get the oil temperature steady in anything else.

The pickles only take a few minutes on each side (get one side golden brown, then flip to the other side):

Place the finished pickles on the plate with the paper toweling, and place that in the 200* oven to stay nice and warm while everything else finishes.

Oh these turn out so great! Super-crisp and not at all greasy. Yum!

If these are for an appetizer, they can be served with a nice dip - remoulade or comeback sauce is nice.

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Favorite Restaurants:
1. Commander's Palace, New Orleans LA
2. Arnaud's, New Orleans LA
3. Antoine's, New Orleans LA
4. Doe's Eat Place, Greenville MS
5. Root, New Orleans LA
6. Chez Fonfon, Birmingham AL
7. Taylor Grocery, Taylor MS
8. Ninfa's on Navigation, Houston TX
9. Lusco's, Greenwood MS
10. The Dinner Bell, McComb MS

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