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Let's talk fried pickles
Posted on 2/11/15 at 9:49 am
Posted on 2/11/15 at 9:49 am
Fried pickles dipped in ranch. Maybe my favorite food to munch on while at the bar having some drinks. Has to be the 'chips' as opposed to the spears. In my experience, the breading doesn't stick to the spear, and it all comes off when you take a bite.
I find that most places fried pickles are a bit too salty, and I like salty foods. I think you need to use a completely separate breading than for tenders, wings, etc., that has less salt.
I find that most places fried pickles are a bit too salty, and I like salty foods. I think you need to use a completely separate breading than for tenders, wings, etc., that has less salt.
12
Posted on 2/11/15 at 9:55 am to BayouBlitz
Seasoned cornmeal/flour mix, hit it with a little fresh chopped dill and a side of herbed aioli... boom.
Posted on 2/11/15 at 10:06 am to BayouBlitz
Those look nice.
Fried Pickles are one of my favorite bar foods.
Fried Pickles
Fried Mushrooms
Fried Green Tomatoes
Fried Red Tomatoes
Fried Onion Rings
Fries
All of these served together on a plate at (Old) George Street Grocery in J-Town was an iconic bar treat (Frank's Famous Fried Plate). Served with Hickory Smoked (With liquid smoke) ketchup, a spicy mayo and ketchup based come back sauce with hot mustard and all the cold beer you could drink for only ($ price varied by how many beers you drank).
Their burger was pretty good too, but that would be thread hijacking.
Occasionally I make them at home:
Dry the slices thoroughly, make a thin batter with buttermilk, seasoned flour and a touch of corn starch and fry. Drain, not on paper towels, but on that rack everyone recommends.
However, my favorite fried pickles are usually at some dive.
Thank goodness, I know lots of dives.
Fried Pickles are one of my favorite bar foods.
Fried Pickles
Fried Mushrooms
Fried Green Tomatoes
Fried Red Tomatoes
Fried Onion Rings
Fries
All of these served together on a plate at (Old) George Street Grocery in J-Town was an iconic bar treat (Frank's Famous Fried Plate). Served with Hickory Smoked (With liquid smoke) ketchup, a spicy mayo and ketchup based come back sauce with hot mustard and all the cold beer you could drink for only ($ price varied by how many beers you drank).
Their burger was pretty good too, but that would be thread hijacking.
Occasionally I make them at home:
Dry the slices thoroughly, make a thin batter with buttermilk, seasoned flour and a touch of corn starch and fry. Drain, not on paper towels, but on that rack everyone recommends.
However, my favorite fried pickles are usually at some dive.
Thank goodness, I know lots of dives.
This post was edited on 2/11/15 at 10:07 am
Posted on 2/11/15 at 10:06 am to BayouBlitz
IWET
Posted on 2/11/15 at 10:07 am to BayouBlitz
Yes to no spears. Like you said, breading just falls off. Kind of pointless IMO
Most of the pickle chips I've had are way too salty. I've found very few places that do it right where I can eat them without drinking a gallon of water
Most of the pickle chips I've had are way too salty. I've found very few places that do it right where I can eat them without drinking a gallon of water
Posted on 2/11/15 at 10:53 am to BayouBlitz
I like corn flour for pickles.
Posted on 2/11/15 at 10:56 am to BayouBlitz
Liuzza's
Posted on 2/11/15 at 1:36 pm to BayouBlitz
Love some fried pickles. Texas Roadhouse, of all places, has amazing fried pickles.
Posted on 2/11/15 at 2:34 pm to BayouBlitz
Damn I love fried pickles. On my next wing Wednesday at home I'm going to do fried wickles. Can't wait.
Posted on 2/11/15 at 2:53 pm to BayouBlitz
I know I'm in the minority but I prefer spears over chips. The ones at a pluckers with the jalapeño-strawberry chutney are my favorite.
Posted on 2/11/15 at 10:18 pm to BayouBlitz
Caterer out of Hattiesburg fried us up some pickeled jalepeno slices today to eat with fried seafood...absolutely wonderful!...
Posted on 2/12/15 at 1:32 am to BayouBlitz
No spears, always use hamburger slices.
I do them in batches so I don't overcrowd the fryer but I use flour, Tony's sparingly( or use the salt free Tony's; You're going to sprinkle some salt on them when they're draining on paper towels), some Worcestershire ( a few big drops in the milk bath, a few blops of hot sauce), a couple of beaten eggs to dip the slices in, then dredge in the flour mixture.
Fry til they float. Drain on paper towels.
I do them in batches so I don't overcrowd the fryer but I use flour, Tony's sparingly( or use the salt free Tony's; You're going to sprinkle some salt on them when they're draining on paper towels), some Worcestershire ( a few big drops in the milk bath, a few blops of hot sauce), a couple of beaten eggs to dip the slices in, then dredge in the flour mixture.
Fry til they float. Drain on paper towels.
This post was edited on 2/12/15 at 1:35 am
Posted on 2/12/15 at 2:48 am to BayouBlitz
quote:
I find that most places fried pickles are a bit too salty, and I like salty foods. I think you need to use a completely separate breading than for tenders, wings, etc., that has less salt.
some places probably don't even drain the original pickle juice out of the bucket and refill it with tap water before using for starters.
just guessing.
i tried some at a bar near home recently and I think they used Zatarain's for the breading. Not exactly sure what was in the wash.
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