Fried Pickles with Spicy Remoulade
- 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 pickling liquid, divided
- 1 cup buttermilk
- 2 teaspoons hot sauce, divided use
- 1 tablespoon Worcestershire
- 1 ¼ teaspoons cayenne, divided use
- 1 gallon vegetable oil for deep-frying
- ¾ cup prepared mayonnaise
- 2 tablespoons spicy brown mustard
- 1 green onion, thinly sliced
- 1 ½ cups self-rising flour
- 1 cup finely crushed saltine crackers, about ¾ of a sleeve
- 1 teaspoon onion powder
- 3/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 eggs, beaten
- Produce
- Green onion (1)
- Onion powder (1 teaspoon)
- Condiments
- Hot sauce (2 teaspoons)
- Kosher dill pickles (2 cups)
- Mayonnaise, prepared (3/4 cup)
- Mustard, spicy brown (2 tablespoons)
- Worcestershire (1 tablespoon)
- Cooking & Baking
- Black pepper, ground (3/4 teaspoon)
- Cayenne (1 1/4 teaspoons)
- Kosher salt (1 teaspoon)
- Self-rising flour (1 1/2 cups)
- Vegetable oil (1 gallon)
- Snacks
- 1 cup finely crushed saltine crackers (3/4 sleeve)
- Dairy
- Buttermilk (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 10, 2012 (1 year ago).
137 people saved this recipe.
