Fried Pickles with Spicy Remoulade
The recipe Fried Pickles with Spicy Remoulade can be made in roughly 2 hours. This side dish has 8438 calories, 13g of protein, and 945g of fat per serving. For $4.86 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have hot sauce, ground pepper, vegetable oil, and a few other ingredients on hand, you can make it. This recipe is liked by 411 foodies and cooks. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Fried Oysters with Spicy Rémoulade, Fried Shrimp with Spicy Remoulade, and Easy Fried Green Tomatoes with Spicy Southern Remoulade.
Servings: 4
Ingredients:
1 cup buttermilk
1 ¼ teaspoons cayenne, divided use
2 eggs, beaten
1 green onion, thinly sliced
3/4 teaspoon ground black pepper
2 teaspoons hot sauce, divided use
2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
1 teaspoon kosher salt
¾ cup prepared mayonnaise
1 teaspoon onion powder
1 cup finely crushed saltine crackers, about ¾ of a sleeve
1 ½ cups self-rising flour
2 tablespoons spicy brown mustard
1 gallon vegetable oil for deep-frying
1 tablespoon Worcestershire
Equipment:
bowl
dutch oven
colander
slotted spoon
paper towels
Cooking instruction summary:
Procedures 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 ¼ 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 350°F 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.
Step by step:
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 ¼ 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 350°F in a deep-fryer or Dutch oven.
5. 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.
6. Remove with a slotted spoon and set on paper towels to drain.
7. Serve immediately with remoulade for dipping.
Nutrition Information:
covered percent of daily need
