Southern Fried Pickles with Creamy Rémoulade


  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 large eggs
  • 2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
  • 1 cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (we used table salt)
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
  • Creamy Rémoulade
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)


  1. First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
  2. Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
  3. Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
  4. Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
  5. Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
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This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !

We got this recipe from Paula Deen’s magazine.

We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.

Take care everybody !

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