Beazell's Cook Book

Fried Pickles

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Fried Pickles  






1/4 cup mayonnaise

1 tablespoon drained horseradish

2 teaspoons ketchup

1/4 teaspoon Beazell's Cajun Seasoning




Peanut or vegetable oil, for frying

1/2 cup all-purpose flour

2 teaspoons Beazell's Cajun Seasoning

1/2 cup water

Salt, to taste

2 cups sliced dill pickles, drained



Make the sauce: Mix the mayonnaise, horseradish, ketchup and Beazell's Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk the flour, Beazell's Cajun Seasoning, a pinch of salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.


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