Beer-Battered Fried Pickles

How to Make Beer-Battered Fried Pickles

1. 1

   Step 1: Make the Cajun remoulade

   In a small bowl whisk together the mayonnaise, Creole mustard, and hot sauce until smooth and well combined. Taste and adjust heat by adding a few more drops of hot sauce if you want a spicier kick; refrigerate while you prepare the pickles so flavors meld.

   For this step

   • 1/2 cupMayonnaise (for Cajun remoulade)
   • 2 tablespoonsCreole mustard (or spicy Dijon)
   • 1 teaspoonHot sauce (e.g., Crystal or Tabasco)
   
2. 2

   Step 2: Prepare pickles and batter

   Drain pickle slices well and pat dry with paper towels to remove excess brine — this helps the batter cling. In a medium bowl whisk together the flour, cornmeal, and baking powder, then whisk in the cold beer and beaten egg until a thick, slightly lumpy batter forms; it should coat but not be runny.

   For this step

   • 24 slicesDill pickle chips (or spears, drained and patted dry)
   • 1 cupAll-purpose flour
   • 1/2 cupYellow cornmeal (fine)
   • 1 teaspoonBaking powder
   • 1 cupCold beer (lager or pale ale)
   • 1 eachLarge egg
   
3. 3

   Step 3: Heat the oil

   Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of batter — it should sizzle and rise steadily.

   For this step

   • 4 cupsVegetable oil (for deep frying)
4. 4

   Step 4: Batter and fry the pickles

   Working in small batches, dredge pickles in the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry 2–3 minutes per batch, turning if needed, until golden brown and crisp; do not overcrowd the pot to maintain temperature.
   
5. 5

   Step 5: Drain and serve

   Transfer fried pickles to a wire rack set over a sheet pan or paper towels to drain and sprinkle lightly with salt while still hot. Serve immediately with the chilled Cajun remoulade for dipping.
   

1. In a small bowl whisk together the mayonnaise, Creole mustard, and hot sauce until smooth and well combined. Taste and adjust heat by adding a few more drops of hot sauce if you want a spicier kick; refrigerate while you prepare the pickles so flavors meld.
2. Drain pickle slices well and pat dry with paper towels to remove excess brine — this helps the batter cling. In a medium bowl whisk together the flour, cornmeal, and baking powder, then whisk in the cold beer and beaten egg until a thick, slightly lumpy batter forms; it should coat but not be runny.
3. Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of batter — it should sizzle and rise steadily.
4. Working in small batches, dredge pickles in the batter, letting excess drip back into the bowl, then carefully lower into hot oil. Fry 2–3 minutes per batch, turning if needed, until golden brown and crisp; do not overcrowd the pot to maintain temperature.
5. Transfer fried pickles to a wire rack set over a sheet pan or paper towels to drain and sprinkle lightly with salt while still hot. Serve immediately with the chilled Cajun remoulade for dipping.