Deep-Fried Pickles with Honey-Mustard Dipping Sauce

The first time we had fried pickles, we knew they had to go on the menu at The Lady & Sons. If you’ve never had them—or heard of them—give them a chance. Crisp, salty, and fried, with a sweet-spicy dip they are everything you want in a snack.

HONEY-MUSTARD SAUCE:
1⁄2  cup sour cream
1⁄4  cup Dijon mustard
1⁄4  cup mayonnaise
2  tablespoons honey

PICKLES:
Vegetable oil for frying
1⁄2  cup all-purpose flour
2  large eggs, beaten
1⁄2  cup cornmeal
Salt and freshly ground black pepper
48  slices bread and butter pickles (from a 16-ounce jar)

1. For the sauce, in a small bowl, stir together all the sauce ingredients until smooth. (The dipping sauce can be made ahead and refrigerated until ready to use.)

2. For the pickles, in a heavy pot, heat 2 inches of oil to 350°F. Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl; season the flour and cornmeal with salt and pepper.

3. Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet. When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown. Using a slotted spoon, transfer fried pickles a paper towel-lined plate to drain. Serve pickles hot with honey-mustard sauce for dipping.

Makes 6 to 8 servings


Reprinted with permisson from The Deen Bros. Y'all Come Eat

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