16 fluid ounces whole dill pickles (1 jar)
1 cup buttermilk
2 Tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tablespoons season salt
4 cups vegetable oil for frying
Salt to taste


Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl.

In a separate bowl, combine the flour, cornmeal and 2 tablespoons of season salt. Heat the oil in a medium pot to 350 degrees. Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter.

Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with season salt, to taste. Repeat with the remaining ingredients. Serve hot.

How to Serve it Up

Square Dessert Plate
Appetizer and Dessert Plate
All Occasion Napkins