Ingredients
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1
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1
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2
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1
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Directions
Good Eats Deep Fried Pickles (Alton Brown 2007), Another Alton Brown Great!, I made these with my homemade fermented Kosher dolls, crispy and light fried pickles with a dipping sauce made with a 50/50 mix of home made mayonnaise and sour cream based horseradish ranch dip The perfect side dish to low and slow smoked St Louis cut ribs and home made Kansas City style BBQ sauce A good local micro brew and you have the perfect summer feast , I double dipped the pickles and used a mix of ranch and milk instead of butter milk a d lightly seasoned with a pinch of Old Bay when the pickles were sizzling hot out of the oil
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Steps
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1
Done
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Place Enough Peanut Oil in a 4 to 5-Quart Cast Iron Dutch Oven to Come Halfway Up the Side of the Pot. Place Over Medium-High Heat and Bring to 390 to 400 Degrees F. |
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2
Done
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Remove the Pickles from Their Brine and Cut Lengthwise Into Quarters, Like Spears. Lay the Spears on a Sheet Pan Lined With Paper Towels and Pat Them Dry. |
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3
Done
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Place the Buttermilk in 1 Shallow Dish and Mix Together the Cornmeal and Salt in a Separate Dish. Dip Each Pickle, 1 at a Time, First Into the Buttermilk, Then Into the Cornmeal and Then Repeat. |
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4
Done
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Carefully Place Each Spear Into the Hot Oil and Cook Until Golden Brown, Approximately 2 Minutes. You Can Fry 3 to 4 Pickles in the Pot at a Time. |
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5
Done
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Transfer the Pickles to a Cooling Rack Set in a Half Sheet Pan and Allow to Cool For 5 Minutes Before Eating. Season With Additional Salt, If Desired. |
