BATTER FOR DEEP FRIED PICKLES RECIPES

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ALMOST-FAMOUS FRIED PICKLES RECIPE - FOOD NETWORK



Almost-Famous Fried Pickles Recipe - Food Network image

Most of the things that make this steakhouse stand out — line-dancing servers, cowboy decor, huge portions — are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where one Texas Roadhouse started serving the dish after a manager’s wife had a craving for them. The deep-fried pickles were such a hit, they showed up at all 360 locations in no time. Food Network Kitchens re-created the recipe so you can fry up a batch yourself.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1 tablespoon drained horseradish
2 teaspoons ketchup
1/4 teaspoon Cajun seasoning
Peanut or vegetable oil, for frying
1/2 cup all-purpose flour
1 3/4 teaspoons Cajun seasoning
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
2 cups sliced dill pickles, drained

Steps:

  • Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
  • Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
  • Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

DEEP SOUTH DISH: CLASSIC SOUTHERN FRIED SHRIMP



Deep South Dish: Classic Southern Fried Shrimp image

Gulf Coast Shrimp dusted with a light coating of seasoned flour and deep fried to crunchy perfection.

Provided by Deep South Dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Number Of Ingredients 11

1 pound (31-35 count) medium-large Wild American shrimp (preferably Gulf shrimp), peeled and deveined
1 large egg
1 cup milk
1/2 tablespoon hot sauce
2 cups self-rising flour
1 teaspoon Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly cracked black pepper
1 teaspoon lemon pepper
Deep fryer filled with fresh peanut or canola oil

Steps:

  • Preheat the deep fryer or heat oil in a large heavy pot to 350 degrees F.
  • Peel and devein shrimp, rinsing well. Pat dry with a paper towel to remove most of the water.
  • Whisk together the egg, milk and hot sauce; add shrimp to mixture.
  • Stir together the flour, Cajun seasoning, Old Bay, salt and peppers.
  • Dunk the shrimp in the milk mixture, letting excess drip off. Dredge in the flour mixture and then to a colander set over a plate or tray. Let sit for a moment, then return the shrimp to the flour mixture a second time and toss around. Place back into the colander and shake well to remove excess flour.
  • Fry in small batches (to avoid overloading the fryer and cooling down the oil too much), for about 3 to 4 minutes per batch, or until golden brown.
  • Shake fryer basket and turn out onto a platter covered with paper towels. Sprinkle with just a bit of additional salt and continue frying the remaining shrimp in batches, refreshing paper towels as needed, until all are fried.

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