Fried Dill Pickles

Vegetables

Ingredients

1 jar Dill pickle slices, preferably crinkle cut

2 cups Milk

2 Eggs, beaten

2 cups Corn meal

3 Tbsp Creole Seasoning

Peanut oil for frying

Instructions

Heat oil in a cast iron skillet to 360 degrees on a deep fat thermometer.

Combine milk and eggs. Combine Corn Meal and seasoning. Drain pickles thoroughly. Working in small batches, dip pickles in into egg wash to coat all slices. Transfer pickles to cornmeal. Gently toss pickles in cornmeal until fully covered.

Fry in small batches until crispy (approximately four minutes). If you fry too many at once the breading will not stick. Drain on paper towels. Fried Dill pickles will not hold, eat them as soon as possible.

Yield: eight to ten servings

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

RobertStJohn.com