Fried Dill Pickles!

I have to admit that I really love "Fried Dill Pickles" and I am not even a big dill pickle eater, but there is something about dredging them in cornmeal and frying them that makes them delicious.  There are several restaurants in our area that serve fried dill pickles as an appetizer and most are really good, but my favorite fried pickles are at a little place called "Toots".  It's a sports bar and  burger sort of place and they do this type of food really well.  It's a small chain restaurant mostly located in Kentucky and Tennessee.  When I started frying my own pickles at home, my goal was to fry them as good as Toot's.  Not 'tooting' my own horn or anything (that was just bad), I think I accomplished what I set out to do!   I prefer the fried pickle slices, but you can do the spears if you like more pickle and less crust. I am all about crust, myself!

 Here is what you need:

1 (16 oz.) jar of dill pickle slices (  I like to use Vlasic ovals)
1 cup buttermilk
6-7 drops of hot sauce
1 cup self rising flour
1 cup cornmeal
1 tsp. Cajun seasoning (can substitute seasoned salt if you don't like the spiciness)
1/2 tsp. black pepper
1/2 tsp. garlic powder
oil for frying

Drain the jar of pickles in a colander.

Spread the pickle slices out on a double thickness of paper towels to get the liquid off of them as much as possible. 

When they are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickle slices in it.  If you don't drain them first, the buttermilk won't adhere to the slices.

Combine the flour, cornmeal and seasonings in a shallow dish, like a pie plate.  Remove the pickles and dredge them in the mixture, making sure to cover each slice.   Drop a each slice in a deep fryer with oil heated to around 375 degrees.   Make sure your oil is hot enough, but not smoking.   You can use vegetable oil, canola oil, or peanut oil.   If you don't have a deep fryer, you can use a heavy pan with high sides on the stove.
 

 The pickles will float to the top if your oil is good and hot.  Turn each one over to brown both sides.  Use a slotted spoon to remove them when they are brown to a paper towel lined plate.  If you like them really salty, sprinkle immediately with a little more salt.  For me, the seasoning added to the flour is enough, because the pickles are already salty. 

Serve immediately with ranch dressing!