Deep Fried Pickles

4-6 servings servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
Many Cajuns grew up eating this appetizer at the Cock of the Walk Restaurant on Johnston Street in Lafayette before it burned down. The restaurant seemed almost famous for this dish with its tangy dill pickle slices double-battered and fried golden crispy. Many times, the restaurant’s parking lot would become flooded after heavy rains and once, a Kaplan man stepped out of his car and fell immediately under water! He realized a moment too late that he had walked right into a ditch.

Ingredients

  • Dill pickle slices (one 16-ounce jar, drained)
  • 1 egg
  • 8 ounces milk
  • 1 tbsp Worcestershire sauce
  • 5-6 drops of Tabasco sauce
  • 1 tbsp flour
  • 2 cups flour (for dredging)
  • salt
  • pepper
  • Vegetable oil for deep frying

Step-by-Step Instructions

  1. Heat oil in a deep fryer or heavy pot to 350-375°F.
  2. In a bowl, whisk together egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour to make the egg wash.
  3. In a separate bowl, mix 2 cups flour with salt and pepper to taste.
  4. Pat pickle slices dry with paper towels to help batter adhere.
  5. Dip pickles in egg wash, then coat in seasoned flour, then back in egg wash, then flour again for a double coating.
  6. Carefully drop battered pickles in hot oil and fry until golden brown, about 2-3 minutes per batch.
  7. Remove with a slotted spoon and drain on paper towels. Serve hot.

Common Problems and Solutions

Q: Why isn't the batter sticking to my pickles?

A: Pickle slices are wet and slippery. Make sure to pat them completely dry with paper towels before battering. The dryer the pickle surface, the better the batter will adhere. Also ensure you're doing the full double-dip: egg, flour, egg, flour.

Q: Why are my fried pickles soggy?

A: Oil temperature is critical. If the oil isn't hot enough (below 350°F), the batter absorbs oil and gets soggy instead of crisping up. Use a thermometer and maintain 350-375°F. Also, don't overcrowd the fryer—frying too many at once drops the oil temperature.

Q: Can I make these ahead of time?

A: Fried pickles are best served immediately while hot and crispy. They don't reheat well and tend to get soggy. If you must prep ahead, you can set up your breading station and keep the pickle slices drained and ready, then fry right before serving.

Tips and Techniques

For extra flavor, add a pinch of cayenne pepper or Cajun seasoning to your flour mixture. Serve with ranch dressing, comeback sauce, or remoulade for dipping—the cool, creamy dip contrasts perfectly with the hot, tangy pickles.

Ingredient Substitutions

  • dill pickle slices: dill pickle spears or chips
  • milk: buttermilk
  • all-purpose flour: fish fry coating mix or seasoned fish fry

Equipment Needed

  • Deep fryer or heavy-bottomed pot
  • Cooking thermometer
  • Slotted spoon or spider strainer
  • Paper towels for draining
  • Two shallow bowls (one for egg wash, one for flour)

Historical Context

Deep-fried pickles became a Louisiana restaurant staple in the mid-20th century, with the Cock of the Walk Restaurant in Lafayette becoming legendary for their version. The restaurant’s location was as memorable as their food—situated in a spot that flooded so reliably after heavy rains that locals knew to watch their step in the parking lot!