Prep 15 mins
Cook 2 mins
This recipe blends an Asian-inspired batter with fried dill pickles, a classic fish fry side in the lower South. Recipe is from Southern Living Magazine. The first time I ever had fried dill pickles was in Tennessee, while on vacation, and they were delicious. Note: Cooking time is 2.5 minutes per batch.
- 1 (24 ounce) jar kosher dill pickles (circle cut)
- vegetable oil (for frying)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 1⁄4 teaspoon salt
- 1 cup club soda, chilled
- Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
- Pour oil to a depth of 3 inches into a dutch oven; heat to 370 degrees F.
- Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved pickle juice, stirring just until combined (batter will be lumpy).
- Dip pickles into batter, letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.