- 2
Ingredients
- FOR DIPPING SAUCE:
- 2 eggs
- 1/2 teaspoon salt
- 1/2 lemon juiced
- 2 cups canola oil
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Crystal Hot sauce
- 2 tablespoons chopped scallions, green part only
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 lemon juiced
- FOR PICKLES:
- 1 1/2 cups sliced dill pickles drained, patted dry
- 4 eggs
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup masa harina
- 2 tablespoons Essence Creole seasoning see * Note
- Oil for deep frying
Preparation
Step 1
* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.
Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.
Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving.
This recipe yields about 2 cups fried pickles, enough to accompany 6 sandwiches.