FRIED PICKLE SAUCE RECIPE RECIPES

Name: Luby's Fried Fish and Tartar Sauce
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup(s) all-purpose flour; 2 1/3 cup(s) finely crush saltine crackers; 1 cup(s) buttermilk; 3 - xl eggs; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 6+ - cod pieces (I use Kroger brand); TARTAR SAUCE; 1/4 cup(s) finely minced yellow onions; 1/4 cup(s) finely minced fresh parsley, stems removed; 1/2 cup(s) dill pickle relish, drained; 2 cup(s) mayonnaise

FRIED FISH & TARTAR SAUCE | JUST A PINCH RECIPES

Fried Fish & Tartar Sauce | Just A Pinch Recipes image

The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect complement to the fish. This makes a lot of tartar sauce. The recipe can easily be cut in half and you'll still have enough for dinner.

Provided by Mary Mouchette @MaryJoyce

Categories Fish

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 cup(s) all-purpose flour
2 1/3 cup(s) finely crush saltine crackers
1 cup(s) buttermilk
3 - xl eggs
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
6+ - cod pieces (I use Kroger brand)
TARTAR SAUCE
1/4 cup(s) finely minced yellow onions
1/4 cup(s) finely minced fresh parsley, stems removed
1/2 cup(s) dill pickle relish, drained
2 cup(s) mayonnaise

Steps:

Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
Coat fish pieces with flour, shaking off excess.
Dip into buttermilk mixture.
Then crackers coating evenly and pressing crackers firmly onto fish.
Deep fry in oil (350-365) till done and golden brown.
For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.

DEEP FRIED PICKLES RECIPE - FOOD NETWORK

Deep Fried Pickles Recipe - Food Network image

Provided by Food Network

Categories appetizer

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 24 pickles

Number Of Ingredients 52

Ingredients

24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper, or more to taste
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Mayonnaise

Steps:

Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.
Combine all ingredients in a baking dish.
Combine all ingredients in a baking dish.
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

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