16 ounces dill pickles
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup buttermilk
1 package Lousianna Fish Fry 8 ounces
Vegetable oil for frying
Drain pickles.
Set up a breading station. To the first container, add the flour, salt, and pepper.
Stir to combine all ingredients together. In the second container, add the buttermilk.
In the third container add the fish fry mix.
Preheat oil to 350 degrees.
You will need to add enough oil to cover the bottom of the pot or cooking vessel to a depth of 3 inches.
First bread the drained pickle chips with flour, then, shake off excess flour and lay on a wire rack.
Then dip the pickles in buttermilk, and finally dip them into the fish fry mix.
After they have been coated with the fish fry mix, shake off the excess fish fry mix,
place them on a wire rack for 2 minutes before cooking.
This will help keep the coating on the pickle.
Cook for about 1 to 1 ½ minutes in the hot oil.
Remove when they start to turn a darker color.
Drain on a wire rack.