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Essentials: Southern Fried Pickles with Rémoulade

Source of Recipe

From "Weber's Big Book of Burgers"


List of Ingredients

Rémoulade:
â—¦ 1 cup mayonnaise
â—¦ 2 tablespoons coarse-grain Dijon mustard
â—¦ 2 tablespoons ketchup
â—¦ 1 tablespoon prepared horseradish
â—¦ 2 teaspoons capers, drained and chopped
â—¦ ½ teaspoon hot pepper sauce

â—¦ â…” cup all-purpose flour
â—¦ 1 tablespoon paprika
â—¦ 1 teaspoon garlic powder
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 large egg, beaten
â—¦ â…” cup well-shaken buttermilk
â—¦ 1 teaspoon hot pepper sauce
â—¦ 1 ½ cups panko bread crumbs
â—¦ 1 jar (16 ounces) dill pickle chips, drained and patted dry
â—¦ Canola or vegetable oil


Recipe

Combine the rémoulade ingredients. Cover and refrigerate until ready to serve.

In a shallow bowl whisk the flour, paprika, garlic powder, salt, and pepper. In a separate, deeper bowl whisk the egg, buttermilk, and hot pepper sauce. Put the panko in a third bowl. Working with a few at a time, dip the pickles into the flour mixture, turning to coat, and then shake off the excess and dip them into the egg mixture. Shake off the excess egg mixture, and then dredge them through the panko. Place in a single layer on a sheet pan. Repeat with the remaining pickles.

Preheat the oven to 200° F. Line a sheet pan with paper towels, and have a second, unlined sheet pan at hand.

Pour enough oil into a large, deep pot to come 2 inches up the side. Attach a deep-fry thermometer to the side of the pot. Heat the oil on the stovetop over medium-high heat until the temperature registers 350° F. Add one quarter of the pickles and cook until golden and crisp, about 1 minute, turning once, if necessary. Place the fried pickles on the lined sheet pan to blot the excess oil, and then transfer to the unlined sheet pan; keep warm in the oven. Repeat with the remaining pickles.

Serve the fried pickles with the rémoulade.


Serves 6 to 8