This recipe blends an Asian-inspired batter with fried dill pickles, a classic fish fry side in the lower South. Recipe is from Southern Living Magazine. The first time I ever had fried dill pickles was in Tennessee, while on vacation, and they were delicious. Note: Cooking time is 2.5 minutes per batch.

Ingredients

6 serv.

(24 ounce) jar kosher dill pickles (circle cut)↗1 jar
vegetable oil (for frying)↗
cup all-purpose flour↗1 cup
teaspoon garlic powder↗1 teaspoon
teaspoon ground red pepper↗1 teaspoon
teaspoon salt↗1⁄4 teaspoon
cup club soda, chilled↗1 cup

Step-by-step instructions

1
Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
2
Pour oil to a depth of 3 inches into a dutch oven; heat to 370 degrees F.
3
Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved pickle juice, stirring just until combined (batter will be lumpy).
4
Dip pickles into batter, letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.

Source: food.com

Original recipe ↗

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