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Fried Dill Pickles
These are a real treat!
2 eggs, slightly beaten
1 cup buttermilk
1 tablespoon Worcestershire sauce
4 good shakes Louisiana Hot Sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
2 1/4 cups all purpose flour, divided
1 cup cornmeal
3/4 teaspoon ground black pepper
32 oz. jar of dill pickle spears
Vegetable oil
In a large bowl, combine 1/4
cup flour, eggs, buttermilk, Worcestershire, hot sauce, cayenne and garlic salt.
In a separate mixing bowl, combine the cornmeal, remaining flour and pepper.
Slice the pickles into bite-size chunks and dip into milk mixture, then dredge in the flour mixture.
Deep fry at 365¡ until golden brown. Drain and season with salt and pepper. Serve warm.
(c) 2003 Rick McDaniel
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