Note: Not all pickles are created equal. Generally speaking, the ones that sit on the shelf aren't up to the task, given they lack the crispness needed to go the distance.
- Yield:makes 4 servings
- Active time: 30
- Total time:1 1/2 hours
- For the Pickles:
- 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
- 1 cup buttermilk
- 2 teaspoons hot sauce, divided use
- 1 tablespoon Worcestershire
- 1 ¼ teaspoons cayenne, divided use
- 1 gallon vegetable oil for deep-frying
- For the Remoulade:
- ¾ cup prepared mayonnaise
- 2 tablespoons spicy brown mustard
- 1 green onion, thinly sliced
- For the Breading:
- 1 ½ cups self-rising flour
- 1 cup finely crushed saltine crackers, about ¾ of a sleeve
- 1 teaspoon onion powder
- 3/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 eggs, beaten
Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.
While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining ¼ teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.
Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.
Preheat vegetable oil to 350°F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.
Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.