Monday, November 16, 2009

Deep Fried Bread 'n Butter Pickles with Comeback Sauce

Bread & Butter Pickles coated in cornmeal & flour & deep fried.

Bread 'n Butter Fried Pickles

Who knows where it started, but I'm fairly certain that it's pretty much a southern thang to deep fry pickles. I'd venture to guess that somebody was frying up something and had some pickles nearby and a lightbulb went off with them wondering "hmmmm..... wonder what a fried pickle might taste like?" as they plopped a couple in the frying pan.

Now mostly you hear about dill pickles being fried, but me, I like the sweeter ones better (imagine that) and to me the bread and butter pickles are just perfect. Wickles Pickles are exceptional because of their spicy sweetness. Of course dill pickles are good, as are pickles spears. All I know is that fried pickles are good!

In my little ole opinion, the absolute perfect companion to fried pickles - bar none - is a Mississippi original. Good ole Comeback Sauce. There just isn't anything else that can come close. Okay... if you're feeling particularly lazy, you could get by with my husband's Lazy Man's KetMayo sauce too. We actually use that a lot if we don't have a batch of Comeback Sauce made up already because, well, it's fast! Ranch dressing is also good with fried pickles, but use your favorite dipping sauce.

So yeah, fried pickles. Course you don't have to make this many, just make a few. What the heck - step out of the box and give 'em a try sometime! They're a nice snack and a great appetizer.

Recipe: Deep Fried Bread 'n Butter Pickles

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 5 min | Yield: About 4 to 6 servings

  • Vegetable oil or canola oil, for frying
  • 1 quart jar of bread and butter pickle chips
  • 1 cup cornmeal
  • 2 cups all purpose flour
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 2 eggs, beaten
  • 1 cup of buttermilk
  • 2 tablespoons of all purpose flour
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • Comeback sauce, or your favorite dipping sauce

Preheat fryer to 350 degrees F. Drain the pickles and pat dry with paper towels; set aside. In a medium size bowl, combine the flour, cornmeal, salt and pepper; set aside. In another bowl, combine the beaten eggs with the milk; add the flour and Cajun seasoning and whisk together.

Dip the pickles into the wet mixture; then dredge until fully coated in the dry mixture. Fry at 350 degrees F until golden brown, drain on paper towels. Serve immediately with Comeback Sauce, Ket-Mayo Sauce, ranch dressing,  or your favorite dipping sauce.

Cook's Notes: May also substitute dill pickles, already cut, or cut yourself, or use pickles spears. Got some Wickles Pickles, or homemade Fire 'n Ice pickles? They are excellent as fried pickles.


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©Deep South Dish
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Posted by on November 16, 2009
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  1. When we were going to college there was a place in the local mall that sold these. You could get sweet or dill. I remember the first time I made these for my kids. They were pretty skeptical but after trying they loved them too. I'll have to give your version a try. They are really addicting. REALLY addicting.

    Thanks for the reminder.

  2. I love fried pickles! A local restaurant serves them here, and I always get them when I go there.

  3. My sister inlaw and I made this recipe today. We couldn't decide which kind of pickle to use so we used bread 'n butter, claussen dill, and mt. olive dill...a quart of each. We had a lot of family over, so we weren't consuming all of these ourselves. Everyone LOVED them. There was not a winner in which pickle was best. They were ALL fantastic. Thanks so much for this recipe.

  4. Yum Joy!!! And you are so welcome.

    Thank you so much for taking the time to come back and leave a comment. That means a lot to me. So glad that your friends and family enjoyed the pickles - I love them too!

  5. The pickles came out great and the comeback sauce was a big hit! Thanks!


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