I have slowly been moving South since 1999... North Jersey, Baltimore...
and now CHARLESTON, SC!
The South offers many things, one of them being FRIED PICKLES!
FOR THE PICKLES:
Peanut Oil: heat on high about 1 inch in pan
Flour + Corn Meal: equal parts heaping 1/2 cup (total), a little more flour then corn meal
Cajun Seasoning: 2 teaspoons
Cayenne Pepper: 1/4 heaping teaspoon
2 Cups of Sliced Dill Pickles: heaping pile layed out and pat dry
Corona: little over a half cup
FOR THE DIP:
Mayo: heaping 1/4 cup
Horseradish: 2 tablespoons
Ketchup: 2 teaspoons
Cajun Seasoning: heaping 1/4 teaspoon
Hot Sauce: 2 dashes
Start heating oil on high... ideal 375 degrees (but I never check). Mix the dry pickle ingredients + add beer. Stir in pickles and coat. Then start dropping those babies into that hot oil and cook until golden brown, about 1 minute or so. Once golden, remove + lay flat on paper towels to absorb oil, then display on pretty platter!
For the dip, simply mix and enjoy!
Grab an ice cold beer and enjoy... oh and your welcome,
as these will be a staple in your entertaining book!