This recipe blends an Asian-inspired batter--tempura--with fried dill pickles, a classic fish fry side in the Lower South.

Jonathan Calvano, Birmingham, Alabama
Recipe by Southern Living May 2004

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.

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  • 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.

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