Beer-Battered Fried Pickles
Servings
5 Servings
Ingredients
Dipping Sauce
- ½ cup good quality mayonnaise
- 2 tablespoons Dijon mustard
- 1 or 2 dashes hot sauce
Pickles
- ¼ cup all-purpose flour
- ¼ cup rice flour
- ½ teaspoon baking powder
- ½ teaspoon cayenne powder
- ½ teaspoon mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup good quality dark beer
- 2 cups extra virgin olive oil
- 2 cups sliced dill pickles patted dry
- Cornstarch for dredging
- Sea salt
Instructions
Dipping Sauce
- Whisk mayonnaise, mustard, and hot sauce together and put in a serving bowl.
Picles
- Line a sheet pan with paper towels.
- In a medium bowl, whisk together all-purpose flour, rice flour, baking powder, cayenne, mustard, salt, and pepper. Whisk the beer into the batter mixture until smooth. Place the mixing bowl over a larger bowl filled with ice and water. This makes the batter light and crispy and keeps gluten from forming.
- Pour evoo into a large pot or deep fryer. Heat the oil to 350°F.
- Dredge pickles in cornstarch. Dip half of the pickles in batter and then in oil, fry until golden brown on both sides.
- Transfer to prepared pan. Sprinkle with sea salt.
- Serve with dipping sauce.