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Hollywood Fried Dill Pickles

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"This recipe, from a proprietor of the Hollywood Café, appears in A Man's Taste, a cookbook published by the Junior League of Memphis and spearheaded by, of all people, my dad. The recipe contributors were all men, and the food and skill level required generally reflects that fact."

List of Ingredients

â—¦ 4 large dill pickles
â—¦ ½ cup all-purpose flour
â—¦ 1 tablespoon cayenne pepper
â—¦ 1 tablespoon sweet paprika
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 1 teaspoon kosher salt
â—¦ ¼ cup beer, preferably lager
â—¦ Vegetable oil for frying


Recipe

Slice the pickles into chips about ¼ inch thick. Do not use presliced pickle chips; they will be too soggy.

Pour 2 inches of oil into a deep, heavy pot and attach a candy thermometer. Heat over medium-high heat to 375° F. Place a rimmed baking sheet lined with a cooling rack near the stovetop.

While the oil is heating, whisk the flour, cayenne, paprika, pepper, and salt together in a large bowl. Whisk in the beer to make a smooth batter.

When the oil is hot, dip each pickle slice separately into the batter, turning it around to get fully coated. Shake off excess batter and drop into the oil. Fry until the pickles float to the surface and are golden brown, about 4 minutes. Remove cooked pickles to the rack-lined baking sheet. Repeat with all the pickles. Do not crowd the pan when frying, so the pickles have room to float.

The pickles can be kept warm in a 300° F oven for about 15 minutes.

Serves 6 to 8