Fried Pickle Chips

As I have said before, sometimes Matt makes the oddest meal requests.

Use your favorite seasoning here. My recommendation would be to use either a no salt or low salt variety, as some pickles are salty enough on their own.

1 quart sliced dill pickles (I used Vlasic hamburger dills, my fave)
1/2 cup buttermilk
1 t hot sauce
2 t Adobo seasoning, divided
1/4 cup cornmeal
1/4 cup flour
oil for frying
In a colander, drain pickles well. (Feel free to reserve the pickle juice for another use. My dad likes it in a bloody mary).

In a medium bowl, mix buttermilk, hot sauce and 1 t seasoning. Toss in pickles and stir to coat. http://media-files.gather.com/images/d109/d464/d745/d224/d96/f3/full.jpg
Drain and discard buttermilk mixture.

In a large container with a tight fitting lid, mix together cornmeal, flour and seasoning. Add pickle slices carefully. Shake lightly to distribute mixture. Cover container tightly and toss mixture til pickles are well coated.
  http://media-files.gather.com/images/d111/d464/d745/d224/d96/f3/full.jpg
Ensure none of the pickles are stuck together. Refrigerate at least 15 minutes.

Add about 2" of oil to a cast iron skillet or a large frying pan. Heat over medium high heat. Carefully add coated slices into the oil and cook til golden brown, and slices float. Note: Do not crowd pan.http://media-files.gather.com/images/d113/d464/d745/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d115/d464/d745/d224/d96/f3/full.jpg
Drain slices on a paper bag or paper towel.http://media-files.gather.com/images/d114/d464/d745/d224/d96/f3/full.jpg
I served the pickles with spicy horseradish mayo, a mixture of mayo, horseradish and cayenne pepper.http://media-files.gather.com/images/d108/d464/d745/d224/d96/f3/full.jpg

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