Recipe courtesy of Jamie Deen and Bobby Deen
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27 min
15 min
12 min
4 to 6 servings


Honey Mustard Sauce:


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.

Honey Mustard Sauce:

In a small bowl, stir together all the sauce ingredients until smooth.

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