If there’s one snack that’s irresistibly crispy, tangy, and downright addictive, it has to be this Fried Pickles with Remoulade Sauce Recipe. Imagine golden, crunchy fried pickles bursting with that perfect dill tang, paired with a creamy, spicy remoulade sauce that just elevates every bite. Whether you’re impressing guests at a party or craving something deliciously different for game day, these fried pickles are guaranteed to become your new favorite finger food obsession.
Ingredients You’ll Need
This Fried Pickles with Remoulade Sauce Recipe brings together simple ingredients that each play an essential role in creating those satisfying textures and flavors you’ll love. From the crunchy coating to the zesty, creamy dip, each component is fundamental to getting it just right.
- 6-8 large dill pickles (cut lengthwise into quarters): Choose firm pickles to maintain a crisp bite after frying.
- 2 eggs: Acts as the perfect binding agent for the breading to stick properly.
- 1 teaspoon garlic powder: Adds a subtle, savory depth to the batter.
- 1/2 teaspoon cayenne pepper (optional): Gives a gentle hint of heat that wakes up the palate.
- Salt & pepper (to taste): Essential seasonings to balance all the flavors.
- Breadcrumbs: Creates the signature crunchy exterior you expect from fried pickles.
- Flour: Helps to first coat the pickles for a better grip on the batter.
- Peanut oil for frying: Its high smoke point ensures crispy results without burning.
- 1 cup mayo: The creamy base of the remoulade, bringing luscious texture.
- 3 tablespoons Creole mustard: Pours in a tangy, slightly spicy kick for the sauce.
- 1 clove garlic (minced): Fresh garlicky flavor that’s bright and aromatic.
- 1 tablespoon horseradish: Packs a punchy, peppery note to enliven the remoulade.
- 1 teaspoon Worcestershire sauce: Adds complexity and umami depth.
- 1 teaspoon lemon juice: Lifts the sauce with some fresh acidity.
- 1 teaspoon Cajun seasoning: Infuses a warm, smoky blend of spices.
- 1/2 teaspoon smoked paprika: Adds smoky undertones and vibrant color.
How to Make Fried Pickles with Remoulade Sauce Recipe
Step 1: Whip Up the Remoulade Sauce
Start off by blending together all the remoulade sauce ingredients until you achieve a smooth, creamy texture. Give those flavors a few minutes to mingle in the fridge while you prepare your pickles. This sauce is where the magic happens, offering a creamy-spicy contrast that perfectly balances the crispy fried pickles.
Step 2: Set Up Your Breading Stations
Next, create three separate bowls for your breading assembly line. In the first, whisk together the eggs with garlic powder, cayenne pepper if you like the heat, and a pinch of salt and pepper. The second bowl will hold the breadcrumbs, and the third one the flour. Starting with small amounts of flour and breadcrumbs helps you control the coating thickness and avoid waste.
Step 3: Heat the Peanut Oil
Pour about a quarter-inch of peanut oil into a heavy-bottomed pot and heat it over medium-high. Aim to keep the oil temperature steady around 250°F to achieve that perfect crunchy crust without burning. Using a deep-fry thermometer here is a lifesaver for consistent frying.
Step 4: Coat and Fry the Pickles
Now for the fun part – dunk each pickle quarter quickly, first into the flour, then the egg mixture, and finally roll it in the breadcrumbs. This triple coating is the secret to super crisp fried pickles. Carefully add them to the hot oil, frying each batch for about four minutes or until golden and irresistible. Remember to turn them gently if necessary to get an even fry. Once done, set them on a paper towel-lined plate to soak up any extra oil.
Step 5: Serve with Style
Plate your crispy fried pickles alongside a generous bowl of that zesty remoulade sauce you made earlier. This combination will have everyone grabbing more and asking for the recipe, trust me!
How to Serve Fried Pickles with Remoulade Sauce Recipe
Garnishes
To make your presentation pop, sprinkle freshly chopped parsley or chives over the fried pickles for a burst of green freshness. Adding a few lemon wedges on the side invites guests to squeeze a little citrus zing over their pickles, which complements the remoulade beautifully.
Side Dishes
This dish pairs wonderfully with light, fresh sides to balance the richness. Consider crisp coleslaw, a simple garden salad, or even some cool cucumber salad to refresh the palate. If you want to go all out, serve with some sweet potato fries or hush puppies for a southern-inspired feast.
Creative Ways to Present
For a party, arrange fried pickles on a rustic wooden board alongside small bowls of remoulade and perhaps other dips like ranch or spicy aioli. You can also skewer the fried pickles for fun, easy-to-eat finger foods at gatherings. Another twist is to layer them inside sliders or sandwiches to add crunch and tang.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place your fried pickles in an airtight container and store them in the fridge. They’re best eaten within 2 days for maintaining their crunch and flavor.
Freezing
While frying makes the pickles wonderfully crisp, freezing them isn’t ideal since the texture will suffer. It’s better to prepare and fry your pickles fresh whenever possible. However, you can freeze the remoulade sauce in small portions if you want to save some for later.
Reheating
To reheat your fried pickles, avoid the microwave as it can make them soggy. Instead, pop them in a preheated oven at 375°F for about 8–10 minutes or until crispy and warmed through. Reheat the remoulade sauce separately at room temperature or gently stir before serving.
FAQs
Can I use sweet pickles instead of dill for this Fried Pickles with Remoulade Sauce Recipe?
While sweet pickles will work, dill pickles offer the classic tangy punch that pairs best with the remoulade’s spice and creaminess. Choosing dill ensures the authentic flavor experience you’re aiming for.
Is peanut oil necessary for frying?
Peanut oil is preferred due to its high smoke point and neutral flavor, but you can substitute with other oils like vegetable or canola oil as long as you maintain the right frying temperature.
How spicy is the remoulade sauce?
The remoulade has a gentle heat from cayenne, horseradish, and Cajun seasoning, but you can easily adjust the spice level to suit your taste by adding more or less of these ingredients.
Can I make this recipe gluten-free?
Absolutely! Just swap regular flour and breadcrumbs for gluten-free alternatives, and ensure all other seasonings and sauces are gluten-free certified.
What other dipping sauces go well with fried pickles?
Besides the classic remoulade, ranch dressing, spicy aioli, or even a smoky chipotle mayo make excellent pairings that complement the crispy dill pickles beautifully.
Final Thoughts
There’s nothing quite like the satisfying crunch and tangy flavor of this Fried Pickles with Remoulade Sauce Recipe to brighten any snack or appetizer lineup. It’s straightforward to make, packed with bold flavors, and perfect for sharing with friends or family. Give this a try—you’ll soon discover why fried pickles have such a special place in snack lovers’ hearts everywhere!
Print
Fried Pickles with Remoulade Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
Crispy and flavorful fried pickles paired with a tangy Creole remoulade sauce. These golden-breaded pickle quarters are perfectly seasoned and fried to crunchy perfection, making a delicious appetizer or snack that’s easy to prepare and sure to impress.
Ingredients
Fried Pickles
- 6–8 large dill pickles, cut lengthwise into quarters
- 2 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt & pepper to taste
- Breadcrumbs (enough for coating)
- Flour (enough for coating)
- Peanut oil for frying (about 1/4 inch depth)
Remoulade Sauce
- 1 cup mayonnaise
- 3 tablespoons Creole mustard
- 1 clove garlic, minced
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Make the remoulade sauce: Combine mayonnaise, Creole mustard, minced garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, and salt & pepper in a bowl. Whisk until smooth and refrigerate until ready to serve.
- Prepare dredging stations: Set up three separate bowls — one with the beaten eggs mixed with garlic powder, cayenne pepper, salt, and pepper; a second with flour; and a third with breadcrumbs. Start with small amounts and add more as needed.
- Heat the oil: Pour peanut oil about 1/4 inch deep in a heavy pot or deep skillet. Heat over medium-high until the oil reaches around 250°F, using a deep fry thermometer to monitor.
- Coat the pickles: Quickly dip each pickle quarter first in flour, then the egg mixture, and finally breadcrumbs, ensuring an even coating.
- Fry the pickles: Carefully add the coated pickles to the hot oil in batches, frying for about 4 minutes or until golden brown. Turn them as needed depending on oil depth and pot size. Remove and drain on paper towels to absorb excess oil.
- Serve: Plate the crispy fried pickles alongside the chilled remoulade sauce for dipping. Enjoy immediately for best texture and flavor.
Notes
- Maintain oil temperature around 250°F to achieve crispy, non-greasy pickles.
- If you prefer a spicier dip, add more cayenne pepper or horseradish to the sauce.
- Use fresh dill pickles for best texture; avoid overly watery or soggy pickles.
- You can substitute peanut oil with other neutral oils that have a high smoke point, such as vegetable or canola oil.
- This recipe yields approximately 4 servings as an appetizer.
