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AW’s Fried Pickles

March 1, 2010
Ingredients (for the sauce):
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • 2 cups canola oil
  • 1/4cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Crystal Hot sauce
  • 2 tablespoons chopped scallions (green part only)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
Ingredients (for the pickles):
  • 1 1/2 cups sliced dill pickles, drained and patted dry
  • 4 eggs
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 1 cup masa harina
  • 2 tablespoons Essence Creole seasoning, recipe follows
  • Oil, for deep-frying
Directions for the sauce
  1. In a blender combine eggs, salt, and juice of half a lemon.
  2. Process briefly to combine.
  3. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified.
  4. Transfer to a non-reactive bowl and add all remaining ingredients.
  5. Season with salt and pepper to taste.
  6. Set aside to serve with fried pickles.
Directions for the pickles
  1. Drain pickle slices on paper towels.
  2. Combine the eggs and milk.
  3. Coat pickles with egg wash.
  4. Combine cornmeal and masa harina and season with Essence.
  5. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree (F) oil in batches until golden brown, about 3 minutes.
  6. Drain well on paper towels before serving with sauce.
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