When you grow up in the South you are exposed to all manner of interesting foods. Boiled peanuts, pickled okra and grits were all part of my family’s diet when I was a child.
However, during a trip to Natchez I was introduced to a bit of traditional Southern cuisine that I hadn’t experienced before, the fried dill pickle.
Patricia Clark, franchise owner of the Natchez Cock of the Walk restaurant served me a plate of fried dill pickles and I must say, they were quite good. They are a tasty companion to other Southern favorites such as fried catfish or barbeque.
I couldn’t convince Patricia to share her secret recipe with me so I did a little research and came up my own version.
Now, some people like to fry dill spears, but I’d have to agree with Patricia in that super thin slices seem to work best.
- Category: Appetizer
- 1 quart jar of dill pickle slices
- 2 teaspoons red pepper
- 2 teaspoons paprika
- 2 teaspoons pepper
- 1 egg
- 8 ounces milk
- 5 drops of hot sauce
- 1 tablespoon flour
- 2 cups flour
- vegetable oil for deep frying
- Mix egg, milk, hot sauce, and 1 tablespoon of flour in bowl and set aside.
- In a separate bowl combine the red pepper, paprika, black pepper and 2 cups of flour.
- In a large, deep skillet or fry cooker heat vegetable oil to 375 degrees.
- Dip the pickle slices in the egg and milk mixture, then dredge them through the flour and spices, then the egg and milk again and then the flour once more.
- Next drop the battered pickles into the hot oil and fry until they float to the surface and turn a nice golden brown.
- Serve immediately.