- Vegetable oil, for frying
- 1 cup all-purpose flour
- Salt and fresh ground black pepper
- 4 large eggs, beaten
- 1 cup cornmeal
- 1 (16-ounce) jar bread and butter pickles
- Honey Mustard Sauce, recipe follows
In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.
Transfer to a serving platter and serve with Honey Mustard Sauce.