Beer-battered Pickles Recipe

Drain and Chill

Drain the pickle spears in a colander for 10 minutes to remove excess brine. Transfer them to a bowl with 1 cup cold water and ice cubes; soak 10 minutes to further reduce surface saltiness, then pat very dry with paper towels. Well-dried pickles help the batter adhere and prevent excess oil splatter.

While pickles are chilling, make the aioli: in a small bowl combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon Dijon, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika or a pinch of cayenne, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth, taste and adjust heat or acidity. Chill in refrigerator until serving.

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. In a separate small bowl beat the egg lightly, then whisk into the dry mix. Gradually pour in 1 cup cold beer, stirring until just combined and a smooth batter forms. If you want extra lightness, stir in 1/4 cup ice-cold sparkling water. Batter should be thick enough to coat but still fluid; rest 5 minutes in the fridge to chill.

Place 1/2 cup flour (and optional 1/4 cup cornmeal) in a shallow dish for dusting. Lightly toss each dried pickle spear in the flour mixture to coat — this helps the batter cling.

Heat oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Working in batches of 3–4 spears (do not overcrowd), dip floured pickle spears into the cold beer batter, letting excess drip off briefly, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2.5–3.5 minutes per batch, turning once if needed for even color.

Use a slotted spoon or spider to remove fried pickles to a wire rack set over a baking sheet (not paper towels, which trap steam). Keep warm in a 200°F (95°C) oven if frying multiple batches. Repeat until all spears are fried.

Sprinkle the fried pickles with a light pinch of salt while hot. Transfer to a platter, garnish with chopped parsley and lemon wedges. Serve immediately with the spicy aioli on the side for dipping.