Yield a couple of cups fried pickles, en
Ingredients
- For sauce:
- 2 eggs
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- 2 cups canola oil
- 1/4 cup ketchup
- two tablespoons sweet pickle relish
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Very Hot sauce
- two tablespoons chopped scallions (eco-friendly part only)
- 1/2 teaspoon red pepper cayenne
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- For that pickles:
- 1 1/2 cups sliced dill pickles, drained and patted dry
- 4 eggs
- 1 cup milk
- 1 cup yellow cornmeal
- 1 cup masa harina
- two tablespoons Essence Creole seasoning, recipe follows
- Oil, for deep-frying
- Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
For that pickles:
Prepare sauce: Inside a blender combine eggs, salt, and juice of half a lemon. Process briefly to mix. While motor is running, add oil inside a slow, good flow until mayonnaise has emulsified. Transfer to some non-reactive bowl and add all remaining ingredients. Season with pepper and salt to taste. Put aside for everyone with fried pickles.
Drain pickle slices in writing towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, get rid of any excess, and deep fry in 350 degree F. oil in batches until golden brown, about 3 minutes. Drain well in writing towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
Combine all ingredients completely. Yield: 2/3 cup
