Fried Pickles Recipe (with a Creole Dipping Sauce)

Line a large baking sheet with paper towels. Set aside. Thoroughly drain the brine from the pickles and pat dry with paper towels.

Breading: In a large bowl use a whisk to sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.

In a separate bowl, whisk together the buttermilk and eggs.

Dredging Station: 1st Step Toss pickle chips with 1/4 cup of the dry seasoned flour-cornmeal mixture. 2nd Step Dip the flour coated pickle slices into buttermilk egg wash. 3rd Step Dip pickles back into the dry breading.

Cook: Heat 5-inches of oil in a heavy bottomed pot to 350°F. Maintain the oil temperature around 350-360°F while cooking for best the results.

Drop breaded pickles into the oil separately so they won't clump together. Cook for about 2-3 minutes until golden on both sides gently turning as needed.

Remove with a slotted spoon to paper towel lined baking sheet to drain. Seasoning lightly with salt or additional Creole seasoning immediately. Repeat process cooking in batches.

Serve with your favorite dipping sauce or Creole dipping sauce on the side.

Prepare Creole Sauce: Place the mayonnaise, chili sauce, green onions, roasted red bell peppers, garlic, lemon juice, Cajun or Creole seasoning and wasabi into a blender or food processor and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 1/2 cups)