Fried Pickles with Spicy Remoulade

Fried Pickles with Spicy Remoulade
  • Yield:makes 4 servings
  • Active time:30
  • Total time:1 1/2 hours
This recipe appears in:
Bar Bites: Fried Pickles with Spicy Remoulade

Fried pickles with spicy remoulade are easy, if a bit messy, to make. [Photograph: Jennifer Olvera]

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.


  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.

  4. 4.

    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.

  5. 5.

    Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

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