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
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