Ingredients1/2 cup of buttermilk
salt and black pepper to taste
1 (16 ounce) jar of dill pickle slices or spears
1/2 cup of all-purpose flour
1 1/2 cups of fine cornmeal
1 teaspoon of seafood seasoning, such as Old Bay™
1/4 teaspoon of Cajun seasoning
1 quart of oil for frying
- - - Keep separate - - -
1/2 teaspoon of Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. Set aside.
In a shallow dish, combine buttermilk, salt and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning and 1/4 teaspoon of Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles. ~ Chef ~
