Fried Pickles Recipe

Drain the pickle slices in a colander for 5 minutes to remove excess brine. Lay them single‑layer on paper towels and blot both sides gently to dry. This reduces splatter and helps the batter adhere.

If using whole pickles, slice into 1/4-inch rounds. Aim for about 2 cups of slices (roughly 24–30 slices depending on pickle size).

Make dry mix

In a medium bowl whisk together 1 cup all‑purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika and 1/4 tsp black pepper until homogenous.

Combine wet and dry

In a separate small bowl beat the egg lightly with the cold club soda (or very cold water). Pour the wet mix into the dry ingredients and whisk just until combined. The batter should be slightly thick but still pourable — add up to 1–2 tbsp more cold water or club soda if too thick. Keep batter cold (set bowl in another bowl with ice for 5 minutes if needed) so it stays light and crisp when fried.

In a shallow dish combine 1/2 cup flour and 1/4 cup cornmeal or panko (if using). This dry dredge gives the batter something to cling to and adds extra crunch. Toss the dried pickle slices in the dredge to coat lightly, shaking off excess.

Pour oil into a heavy saucepan or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on pan). Heat the oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface steadily.

Working in small batches (6–8 slices at a time to avoid crowding), dip each dredged pickle into the chilled batter, letting excess drip off for a second. Carefully lower into the hot oil with a slotted spoon or spider.

Fry until golden brown and crisp, about 2 to 3 minutes per side. Turn as needed so they brown evenly. Maintain oil temperature between 330–360°F; lower heat slightly if browning too quickly.

Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with a pinch of salt while still hot. Repeat with remaining pickles.

While the first batch fries, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika (optional), 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust heat/sweetness to preference.

Cover and refrigerate until ready to serve. The sauce can be made several hours ahead — bring to room temperature before serving for best flavor.

Arrange fried pickles on a platter with the remoulade sauce in a small bowl for dipping. Serve immediately while hot and crisp.

Leftovers: keep fried pickles in a single layer on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes to keep crisp. They are best eaten the same day; reheat in a 375°F oven for 6–8 minutes.