Fried Pickles With Spicy Remoulade Recipe

Name: Fried Pickles With Spicy Remoulade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided; 1 cup buttermilk; 2 teaspoons hot sauce, divided use; 1 tablespoon Worcestershire; 1 1/4 teaspoons cayenne, divided use; 1 gallon vegetable oil for deep-frying; 3/4 cup prepared mayonnaise; 2 tablespoons spicy brown mustard; 1 green onion, thinly sliced; 1 1/2 cups self-rising flour; 1 cup finely crushed saltine crackers, about 3/4 of a sleeve; 1 teaspoon onion powder; 3/4 teaspoon ground black pepper; 1 teaspoon kosher salt; 2 eggs, beaten

Servings: persons

2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
1 cup buttermilk
2 teaspoons hot sauce, divided use
1 tablespoon Worcestershire
1 1/4 teaspoons cayenne, divided use
1 gallon vegetable oil for deep-frying
3/4 cup prepared mayonnaise
2 tablespoons spicy brown mustard
1 green onion, thinly sliced
1 1/2 cups self-rising flour
1 cup finely crushed saltine crackers, about 3/4 of a sleeve
1 teaspoon onion powder
3/4 teaspoon ground black pepper
1 teaspoon kosher salt
2 eggs, beaten

1
Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.
2
While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining 1/4 teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.
3
Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.
4
Preheat vegetable oil to 350u00b0F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.
5
Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

1188

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided, 1 cup buttermilk, 2 teaspoons hot sauce, divided use, 1 tablespoon Worcestershire, and more.

Yes, Fried Pickles With Spicy Remoulade Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!