Crispy Fried Pickles with Cajun Mayo Dip
Tangy dill pickle chips double-coated in seasoned flour and egg, deep-fried until golden and crispy. Served with a spiced mayonnaise-ketchup sauce spiked with Cajun seasoning. A Southern appetizer with bold heat and cooling creamy dip.
Ingredients
- ½ cup Duke's Mayonnaiseregular mayonnaise1:1neutral
Duke's has higher egg yolk content
- 1 Tbsp ketchup
- 1 tsp Cajun seasoning
- 2 cups dill pickle chips, drainedkosher dill pickle spears1:1texture
requires cutting
- peanut or vegetable oil, for frying
- 3 eggs
- 2 cups all-purpose flourcornstarch0.75:1crispygluten-free
lighter, crispier coating
- 1 Tbsp Italian seasoning
- 2 tsp cayenne pepper
Instructions
- 1
Mix mayonnaise, ketchup, and Cajun seasoning in a bowl. Cover and refrigerate until ready to serve.
- 2
Spread drained pickles on paper towels and pat dry.
- 3
Heat oil in a pot over medium-high heat until a deep-fry thermometer reads 375°F.
- 4
Crack eggs into a bowl and beat well.
- 5
In another bowl, mix flour, Italian seasoning, and cayenne.
- 6
Add pickles to the flour mixture and toss to coat.
- 7
Remove pickles from flour, shake off excess, place in beaten eggs to coat, then return to flour mixture and coat again.
- 8
Carefully place pickles into the oil one at a time. Fry until golden brown.
- 9
Remove pickles with a slotted spoon and drain on paper towels.
- 10
Return oil to 375°F and repeat with remaining pickles.
- 11
Serve hot with prepared sauce.
Tips
Pat pickles thoroughly dry to prevent oil splattering and ensure crispiness.
Double-coating (flour, egg, flour) creates extra crunch.
Maintain oil at 375°F between batches for consistent browning.
Good to Know
Fried pickles best served immediately. Sauce keeps refrigerated 5 days.
Prepare dipping sauce up to 1 day ahead. Coat pickles and fry just before serving.
Serve hot with dipping sauce on the side. Pairs with cold beverages.
Common Mistakes
Use wet pickles to avoid splattering oil and soggy coating; pat dry thoroughly
Skip the double-coating to avoid dull texture; flour-egg-flour is essential for crunch
Let oil temperature drop below 375°F to avoid greasy, soggy results
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
Duke's has higher egg yolk content
requires cutting