# Beer-Battered Fried Pickles > Crispy beer-battered fried pickles served with a bold Cajun remoulade — a crunchy, tangy snack that combines fairground nostalgia with Southern heat. Perfect for game day, parties, or an indulgent appetizer. Canonical URL: https://www.topshelf.recipes/recipes/beer-battered-fried-pickles-cajun-remoulade ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 24, 2026 ## About This Recipe There are few things as instantly nostalgic as a perfectly crisp fried pickle: that first crack of batter giving way to a vinegary, crunchy interior. This recipe leans on a beer batter because the cold carbonation and light proteins from a lager or pale ale produce a thin, airy crust that clings to the pickle without becoming gummy. A touch of fine yellow cornmeal in the batter adds tooth and visual rusticity, while baking powder helps the coating puff and stay light. The Cajun remoulade—mayonnaise tempered with Creole mustard and a few drops of hot sauce—cuts through the brine and provides a bright, savory counterpoint that makes each bite addictive. What makes this version work is attention to moisture and temperature: patting your pickle chips dry and working in small frying batches keeps the batter attached and the oil from crashing below the ideal 350°F. Use thicker spears or chips depending on whether you want a snackable crunch or more pickle in each bite, and salt the pickles as soon as they leave the fryer so the seasoning adheres. Serve these hot and crunchy for maximum contrast between the lively tang of the pickle and the warm, golden batter. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 7 - Difficulty: Medium - Category: Snacks ## Ingredients ### Prepare pickles and batter - 24 slices Dill pickle chips (or spears, drained and patted dry) - 1 cup All-purpose flour - 1/2 cup Yellow cornmeal (fine) - 1 teaspoon Baking powder - 1 cup Cold beer (lager or pale ale) - 1 each Large egg ### Heat the oil - 4 cups Vegetable oil (for deep frying) ### Make the Cajun remoulade - 1/2 cup Mayonnaise (for Cajun remoulade) - 2 tablespoons Creole mustard (or spicy Dijon) - 1 teaspoon Hot sauce (e.g., Crystal or Tabasco) ## Ingredient Guide ### 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. ### 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. ### 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. ## Instructions ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (1 serving (approx. 137g)): - Calories: 358 kcal - Protein: 4.2 g - Carbohydrates: 22.8 g - Fat: 27 g - Saturated Fat: 4.1 g - Fiber: 1.7 g - Sugar: 0.6 g - Added Sugars: 0 g - Cholesterol: 33.2 mg - Sodium: 559.8 mg - Potassium: 80.2 mg - Calcium: 87.2 mg - Iron: 1.3 mg ## Tips ### Dry pickles thoroughly Pat chips or spears with multiple paper towels and let them sit briefly to shed brine so the batter adheres instead of sliding off. ### Keep batter cold Use ice-cold beer and keep the bowl on a chilled surface; colder batter yields a crisper, lighter crust when it hits hot oil. ### Maintain oil temperature Fry in small batches and use a thermometer; if the oil dips below 325°F the coating will absorb fat and become greasy. ### Use a wire rack Drain fried pickles on a wire rack over a sheet pan rather than paper towels to preserve crispness and avoid steam sog. ### Season immediately Sprinkle fine salt as soon as the pickles are out of the oil so it melts into the hot batter and sticks. ## Variations and Substitutions ### Gluten-free batter Swap the all-purpose flour for a 1:1 gluten-free flour blend and use rice flour or extra cornmeal for added crispness; watch hydration and add a splash more beer if needed. ### Spicy panko crust Dredge battered pickles in seasoned panko before frying for an extra-crunchy, textured crust and bump up cayenne in the remoulade. ### Vinegar-forward pickles For brighter tang, briefly rinse and pat dry very sour pickles or use bread-and-butter chips for a milder finish that lets the batter shine. ### Lighter pan-fried option Shallow-fry in a skillet with 1/4 inch oil over medium-high heat, turning once, to use less oil while still achieving a golden crust. ## Notes This recipe pairs a light, bubbly beer batter with a punchy Cajun remoulade for a perfect contrast of crisp and creamy. It shines at casual gatherings and is easy to scale up for a crowd. ### Storage and Make-Ahead These are best eaten immediately, but leftovers can be refrigerated for up to 24 hours; store fried pickles in a single layer loosely covered to avoid steam buildup. Reheat in a 400°F oven or 375°F air fryer for 4–6 minutes to restore crispness—avoid microwaving, which makes the batter soggy. The remoulade keeps well for 5 days refrigerated and can be made a day ahead to let flavors deepen. ### Serving Suggestions Serve on a platter lined with parchment with the remoulade in a shallow bowl for easy dipping and garnish with chopped scallions or lemon wedges for brightness. Pair with cold, effervescent beers like a pilsner or a hoppy pale ale that will cut through the richness; for nonalcoholic options, a sparkling lemonade or iced tea with lemon works well. Add chips, sweet potato fries, or a simple coleslaw to round out a casual spread. ## Frequently Asked Questions ### Can I use spears instead of chips? Yes—spears give you more pickle per bite and are easier to skewer and turn while frying, but they take a little longer to cook; expect an extra 30–60 seconds depending on thickness. ### My batter is too thin or too thick; how do I fix it? If too thin, add a tablespoon or two of flour and cornmeal to stiffen it; if too thick, whisk in a splash of cold beer until it just coats the pickles—aim for a consistency like heavy cream. ### Do I need to rinse the pickles before frying? Rinsing will tone down excessive salt and vinegar, which some prefer, but always pat them very dry afterward so the batter clings properly. ### What oil is best for frying? Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil; they deliver steady heat and a clean flavor that won't compete with the batter. ### Can I make the remoulade spicier or milder? Absolutely—adjust the hot sauce and use spicy Creole mustard for more heat, or swap to a milder Dijon and reduce hot sauce for a gentler, tangy dip. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Holiday Cranberry Maple Chex Mix](https://www.topshelf.recipes/recipes/holiday-cranberry-maple-chex-mix) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Strawberry Yogurt Bark](https://www.topshelf.recipes/recipes/strawberry-yogurt-bark) - [Buffalo Chicken Dip](https://www.topshelf.recipes/recipes/buffalo-chicken-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)