1 (16 ounce) jar dill pickle slices
1/2 c buttermilk
1/2 c all-purpose flour
1 1/2 c fine cornmeal
1 tsp seafood seasoning, such as Old Bay™
1/4 tsp Cajun seasoning, such as Tony Chachere's
1 quart canola oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
salt and black pepper to taste
- Heat fryer to 400 degrees F. In a shallow dish, combine buttermilk, salt, and pepper. Drain pickles, place in buttermilk mixture and set aside.
- Pour the flour, cornmeal, seafood seasoning, and Cajun seasoning into a large, resealable plastic bag; shake to mix well.
- Remove pickles from bag and drop in hot fryer. Be careful not to overcrowd fryer so pickles cook evenly. Fry until breading is golden brown on all sides. Mix together ranch dressing and Cajun seasoning and set aside.
- Place pickles on plate lined with paper towels and serve hot with Cajun ranch dipping sauce.
We don't fry a whole lot in our house, but after all is said and done, a deep fryer is definitely the way to go. It was so much easier than it is to try and fry in a pan on the stove. You just have such an even temperature when using a fryer as opposed to a pan.