Fried Pickles with Spicy Remoulade

If you haven't had fried pickles, you have to try them at least once! I always thought it was weird to fry a pickle, but then again people fry pretty much everything these days! So I decided to try them and boy are they delicious! Now that I live in the south, they are on lots of menus around here. Dipped in a spicy remoulade, they are the perfect snack and side kick to any dish.

I'm using kosher dill pickles for this. They have the perfect amount of saltiness and tang to them.

They need to soak in buttermilk for a few minutes. If you don't have buttermilk, which I didn't, its very easy to make. Simply add 1 tablespoon vinegar to 1 cup of regular milk (any kind) and let sit for 5 minutes.  

Set up your breading station with cornmeal and the soaking pickles. Heat about 1/3 cup of vegetable oil in a fry pan. We're not using a lot of oil, just enough to fry one side, quickly, at a time.

Dip pickles in cornmeal, coating both sides and drop into oil. Fry until golden brown on each side, about 2-3 minutes each side and place on paper towels to drain any excess oil. The pickles already have enough salt, so they don't any additional seasoning. They are delicious as they are!

To make the remoulade, combine Greek yogurt, rice wine vinegar, hot sauce, House Blend and mayonnaise together.

And here they are, crunchy on the outside and delightfully tangy on the inside!




Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4


  • 1 - 32 ounce jar kosher dill pickles
  • 1 cup buttermilk or sour milk
  • 1 cup cornmeal
  • vegetable oil
  • 1/2 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons hot sauce
  • 1 teaspoon rice wine vinegar
  • pinch of SplenDishes House Blend


Soak pickles in buttermilk for 5-10 minutes. 

Heat oil to 350-375 degrees(f). Pour cornmeal onto shallow plate and coat pickles on both sides with cornmeal.

Drop breaded pickles into hot oil and fry on both sides until golden brown, about 2-3 minutes.

To make the remoulade, combine Greek yogurt, rice wine vinegar, hot sauce, House Blend and mayonnaise together.

Serve alongside pickles.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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