lessons from a southern belle

Belle Recipe: Southern Fried Pickles

Perfect appetizer!  YUUUUUM!


For the Dipping Sauce
    • ½ cup mayonnaise
    • 2 tsp ketchup
    • 2 tsp horseradish
    • ½ tsp paprika
    • pinch cayenne pepper
For the Pickles
  • 2-3 cups canola or vegetable oil, for frying
  • 1 cup buttermilk
  • ½ Tbsp hot sauce (I used Frank’s Red Hot)
  • ½ Tbsp Worcestershire sauce
  • 2 eggs
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ Tbsp Cajun seasoning
  • 1 tsp chili powder
  • 1 (32 oz) jar dill pickles, cut into ½" slices (crinkle cut are ideal, but straight cut work, too)
  • salt, to taste


  1. Combine all of the ingredients for the Dipping Sauce and whisk together until well combined. Set aside.
  2. Pour oil into a deep fry pan until it is about 1” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
  3. In a medium bowl, whisk together the buttermilk, hot sauce, Worcestershire sauce and eggs until well combined. Place pickle slices in the buttermilk mixture and set aside.
  4. In a separate medium bowl, combine the flour, cornmeal, Cajun seasoning, and chili powder.
  5. Transfer about 8-10 pickles from the buttermilk mixture to the bowl of dry ingredients. Stir until pickles are well coated. Shake any extra flour off of the pickles; carefully place pickles into the hot oil. Fry until golden brown, approximately 2-3 minutes. Remove pickles with a slotted metal spoon and place on tray of paper towels to dry.
  6. Allow oil to return to 375°F and repeat process with remaining pickles.
  7. Serve hot with the Dipping Sauce.