This recipe blends an Asian-inspired batter--tempura--with fried dill pickles, a classic fish fry side in the Lower South.
Makes 6 servings
Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 370°.
Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.)
Dip pickles into batter, letting excess drip off.
Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.