1 (24 oz.) jar of dill pickles, drained and dried on paper towels
1 teaspoon garlic powder
1/2 cup buttermilk
1/4 cup Frank's hot sauce
1 gallon canola or vegetable oil
2 cups all purpose flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
Mix together garlic powder, buttermilk and hot sauce. Add the drained
pickles and marinate for at least 30 minutes. Preheat oil to 350
degrees, using either a deep fryer or a fry thermometer and a large
dutch oven. Whisk together the flour, cornmeal, salt and pepper. Add
marinated pickles to the flour mixture and toss to coat. Using hands,
shake off excess flour and transfer to a wire cooling rack. Repeat
until all pickles are breaded. Add pickles to oil using either the
basket of your deep fryer or a spider strainer. Fry pickles in batches,
until golden brown, about 4-6 minutes. You might need to move them
around with either a wooden spoon or the strainer to prevent sticking.
Transfer to a paper towel-lined plate and sprinkle with salt while hot.
Serve with Old Bay Mayonnaise.
Old Bay Mayonnaise:
3/4 cup mayonnaise
1 large clove of garlic
3/4 teaspoon Old Bay seasoning
1 1/2 tablespoons lemon juice
Peel and chop the garlic, sprinkle with a generous pinch of salt, and
mash to a paste with the side of a chef’s knife. Transfer to a small
bowl and combine with the mayonnaise, lemon juice, and Old Bay. Season
to taste with more lemon juice or Old Bay.