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Mississippi Fried Dill Pickles

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Created in the late 1960s at a modest café in Tunica, Mississippi, and originally served with a ranch dipping sauce as an appetizer, fried dill pickles are eaten all over the South with fried catfish, shrimp, and chicken and can quickly become an addiction. By no means use bland hamburger chips for this unique specialty, but rather garlicky, full-flavored kosher dill pickles. If, like most Southerners, you prefer a thick crust on your pickles, dip the chips twice, or even three times, in the batter, and if you want a crisp and golden finish, do not crowd the skillet with too many chips at one time."

List of Ingredients

â—¦ 1 cup buttermilk
â—¦ 1 large egg
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon salt
â—¦ Vegetable oil for deep frying
â—¦ 4 large, crisp dill pickles, cut widthwise into ¾-inch-thick chips


Recipe

In a bowl, whisk together the buttermilk and egg till well blended. In another bowl, whisk together the flour, baking powder, and salt, add to the buttermilk mixture, and stir till well blended and smooth.

In a cast-iron skillet, heat about 1 inch of oil to 375° F on a deep-fat thermometer. Dip the pickle chips in the batter to coat evenly, fry a few at a time till golden brown, about 3 minutes, drain on paper towels, and serve hot or at room temperature.

Makes about 2 dozen pickle chips