Fried pickles, do you love them or hate them? Well, I’m guessing since you’re looking at this recipe, you’re a fan. I love salt and vinegar chips and pickles so that must mean I would like fried pickles, right? After making a batch at home, I can safely say I am on board with this snack. To give it just a kick, I made the pickles extra special by making Cajun beer battered fried pickles served with a honey mustard bbq sauce. The perfect snack or appetizer for pretty much any occasion!
**Helpful tips and common mistakes
These Cajun beer battered fried pickles are a cinch to make, which could be a dangerous thing because I might end up making these all the time. All you have to do is slice some pickles, make the batter, and fry them up. Easy, right?
Before we can start frying, we need to dry the pickles. Pickles are always jarred in the pickling liquid so we need to drain the liquid and slice the dill pickles into 1/4 inch thick slices. Lay them out on paper towels and blot them dry to remove any excess liquid. This will help the batter stick to the pickles and give it a lovely coating.
Whisk together flour with Cajun seasoning, garlic powder, onion powder, black pepper, and beer. I used a light beer but you can use pretty much any kind of beer. Amber beers, IPA, dark beers all work with this recipe.
Preheat frying oil to 375 degrees F and fry the pickles until golden brown. It doesn’t take long for the pickles to fry so keep an eye on them. Remove them from the oil with a slotted spoon and place them on paper towels to remove any excess oil. You can also sprinkle some sea salt and garnish with chopped parsley for a fancy touch.
With most fried appetizers, you need a delicious sauce to go with it. I combined two of my favorite condiments to make one ultimate one: honey mustard bbq. It’s sweet and savory all in one. The perfect sauce for these Cajun beer battered fried pickles.
I was a little worried about how this appetizer would turn out but thank goodness I liked them! The pickles stay crunchy even after being fried and the beer batter is the perfect coating. I like to sprinkle a dash of hot sauce for an extra kick and of course you can’t forget the honey mustard bbq sauce! All in all, a success!
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