Crispy battered fried pickles with deliciously tangy remoulade sauce makes a fantastic appetizer!
I had a hankering for fried pickles, so I decided to make some. I hadn’t ever made them before, but they were easy enough and worked out deliciously. And it’s been ages since I’ve whipped up a remoulade, so I killed two birds with one stone.
I really need to post a shrimp po’boy recipe one of these years. Anyway… fried pickles are where it’s at. If you haven’t tried them, you really should. I like pickles as much as the next person, but I like fried pickles even better.
As usual, I chose peanut oil because of its high smoke point and delicious taste. It’s perfect for all my deep frying needs. Seriously though. I rarely use anything else. 🙂
These fried pickles would be perfect for game-day, a party, or just munching on by yourself.
They’re nice and small, so pretty easy to deep fry as well. I think you should give these a try. 😀
Will you make these fried pickles with remoulade sauce?
Questions? Feel free to ask!
Fried Pickles with Remoulade Sauce
Delicious fried pickles with remoulade sauce for dipping!
- 6-8 large dill pickles cut lengthwise into quarters
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt & pepper to taste
- Peanut oil for frying
- 1 cup mayo
- 3 tablespoons Creole mustard
- 1 clove garlic minced
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- Combine all the remoulade sauce ingredients together until smooth. Refrigerate until needed.
- Prepare 3 bowls - one with the egg, garlic powder, cayenne pepper, and salt & pepper (to taste), another with breadcrumbs, and the third with flour. Start with small amounts of flour and breadcrumbs and add more as needed.
- Heat about 1/4" of peanut oil in a heavy pot on medium-high heat. Oil should be kept around 250F (use a deep fry thermometer).
- Working quickly, dip each pickle quarter one by one in the flour, followed by the egg, and then the breadcrumbs. Add to the oil and cook for about 4 minutes or until the breading is golden brown. You may need to turn the pickles depending on how large your pot is and how deep the oil is. You will probably have to do a few batches. Place the cooked pickles on a paper towel lined plate to soak up excess oil.
- Serve pickles with the remoulade dipping sauce.
- If your Cajun seasoning is particularly salty, I recommend starting with 1/2 teaspoon and working your way up and/or avoiding adding extra salt & pepper.