Fried Pickles With A Creole Dipping Sauce

Course Appetizer
Cuisine American
Keyword fried-pickles-with-creole-dipping-sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Melissa Sperka


  • For the pickles:
  • 1 32 oz jar dill pickle chips drain well and pat dry
  • 2 cup self-rising flour
  • 1/2 cup plain yellow cornmeal
  • 1 Tbsp Creole or Cajun seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 1/2 cup buttermilk
  • 2 large eggs beaten
  • peanut or vegetable oil for frying
  • Dipping sauce:
  • 1 cup mayonnaise
  • 1/3 cup chili sauce
  • 2 green onion whites only
  • 1 4 oz jar roasted red pepper well drained and pat dry
  • 2 clove garlic peeled
  • 1 Tbsp lemon juice
  • 1 1/2 tsp Creole or Cajun seasoning
  • 1/2 tsp wasabi paste or prepared horseradish [more or less to your taste]


  • Line a large baking sheet with paper towels. Set aide. 
  • Meanwhile, thoroughly drain and pat dry the pickles.
  • In a large bowl, sift together the flour, cornmeal, Creole seasoning, onion powder, garlic powder and ground cumin.
  • In a separate bowl, whisk together the buttermilk and eggs.
  • Toss the pickle chips with 1/4 cup of the dry seasoned flour-cornmeal mixture. Dip the flour coated pickle slices in the buttermilk egg wash then into the dry coating.
  • Heat 5-inches of oil in a heavy bottomed pot to 350°F.
  • Drop breaded pickles into the oil separately. Cook for 2-3 minutes until golden on both sides, gently turning as needed. Repeat cooking in batches. Maintain the oil temperature around 350-360°F for best the results.
  • Remove with a slotted spoon to paper towel lined baking sheet to drain. Seasoning lightly with salt or additional Creole seasoning immediately.
  • Serve with the Creole dipping sauce on the side.
  • To prepare the sauce in advance: Place all of the dipping sauce ingredients into a blender and pulse until combined. Chill thoroughly for at least 2 hours or overnight prior to serving. (Yield: approximately 1 1/2 cups)