The Hog Pit's Fried Pickles with Cajun Chipotle Remoulade

By Executive Chef Steven Stockinger
Yields 15 chips

Ingredients:

• 1 Sour Pickle about 5” long
• 1 cup Flour
• 1/4 cup Cajun Seasoning
• 1 tablespoon Salt and Pepper
• 2 large Eggs
• 1/4 cup Buttermilk
• 2 tablespoons Dried Parsley
• 1 1/2 cups Panko Breadcrumbs
• 8 cups Vegetable Oil

Procedure:

1. Place the oil in a pot over medium heat and bring oil up to 350˚.

 

2. Place flour, Cajun seasoning and 1 tablespoon Salt and Pepper in a bowl and mix well.

 

3. In a 2nd bowl crack open the 2 eggs, add the buttermilk and the remaining salt and

pepper and whisk together.

 

4. In a food processor place the breadcrumbs and pulse for about 20 seconds.

 

5. Place breadcrumbs in a bowl, add parsley and mix.

 

6. Slice the pickle into rounds about 1/4” thick.

 

7. Dreg the pickle rounds in flour, shake off the excess.

 

8. Now dreg in the egg mixture and let the excess drain off.

 

9. Lastly, toss the pickle rounds in the breadcrumbs, make sure they are coated well.

 

10. Place in the 350˚ oil and fry until golden brown, turning once.

 

11. Remove from oil and drain on paper towel.

For the remoulade:

 

• 1 cup Mayonnaise
• 1/2 tablespoons Cajun Seasoning
• 1/4 cup Chipotle with Adobe Sauce
• Juice from 1/4 of a lime

  1. Place all four ingredients into a food processor and blend until well incorporated.

  Remove and place in bowl. 

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