Fried Pickles with Cajun Aioli

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

Cajun Aioli:

1 cup mayonnaise

2 tablespoons lemon juice 

1 teaspoon Cajun seasoning 

3 green onions, green parts only, sliced 

Fried Pickles:

1/2 cup sour cream

3 tablespoons pickle juice 

1/2 cup all-purpose flour 

1/2 cup stone-ground yellow cornmeal 

Pinch cayenne pepper 

32 dill pickle slices

Canola oil, for frying 

Kosher salt 

Directions

  1. For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
  2. For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
  3. Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
  4. Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

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