Beer-Battered Fried Pickles

Ingredient Spotlight

Dill pickle chips (or spears, drained and patted dry)

Dill pickles are cucumbers preserved in a vinegar/salt brine flavored with dill (and often garlic), common in American and Central/Eastern European cuisines; the “chips” are sliced rounds used here for frying. They taste bright, sour, salty and herbaceous with a pronounced dill aroma, which is part of the appeal in fried-pickle recipes. Find them in the pickle/condiment aisle at most U.S. supermarkets (look for “dill” or “kosher dill”); if you can’t get chips, use spears, thinly sliced kosher dill pickles, or cornichons for a sharper tang—avoid sweet bread-and-butter pickles if you want the classic savory profile.

Ingredient Spotlight

Yellow cornmeal (fine)

Yellow cornmeal is simply dried, ground yellow corn used widely in the Americas for batters, breads and polenta; the “fine” grind produces a smoother texture and crisper coating than medium/coarse grinds. It has a mild sweet corn flavor and gives fried coatings a distinctive texture and color. You’ll find it in the baking or grits/polenta aisle; suitable substitutes include finely ground polenta or corn flour (masa harina will change flavor/texture because it’s nixtamalized), and in a pinch you can use a mix of all-purpose flour and a bit of corn flour for crispness.

Ingredient Spotlight

Creole mustard (or spicy Dijon)

Creole mustard is a coarsely ground, tangy mustard associated with Louisiana/Creole cuisine, made from brown mustard seeds, vinegar and spices; it’s grainier and often bolder than smooth Dijon. It tastes sharp, peppery and slightly spicy with a whole-seed texture that adds bite to remoulades and sauces. Look for it in the condiment/southern foods section of supermarkets or specialty stores; if unavailable, mix spicy brown mustard or Dijon with a spoonful of whole-grain mustard (or a pinch of cayenne) to mimic the heat and texture.