Fried Pickles with Spicy Dipping Sauce

Total Time:
30 min
10 min
20 min

about 2 cups fried pickles, en

  • For sauce:
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • 2 cups canola oil
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Crystal Hot sauce
  • 2 tablespoons chopped scallions (green part only)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • For the pickles:
  • 1 1/2 cups sliced dill pickles, drained and patted dry
  • 4 eggs
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 1 cup masa harina
  • 2 tablespoons Essence Creole seasoning, recipe follows
  • Oil, for deep-frying
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
For the pickles:
  • Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.

  • Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree F. oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly. Yield: 2/3 cup

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