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Crispy battered fried pickles with deliciously tangy remoulade sauce makes a fantastic appetizer!

Fried Pickles with Remoulade Sauce

Delicious fried pickles with remoulade sauce for dipping!
Course Appetizer
Cuisine American
Keyword fried pickle spears
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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
  • Breadcrumbs
  • Flour
  • Peanut oil for frying

Remoulade sauce:

  • 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.