Tom Rubnitz’s Pickle Surprise:

Alton Brown’s Deep-Fried Pickles:

approximately 2 1/2 – 3 quarts peanut oil
1 quart dill pickles
1 cup buttermilk
2 cups cornmeal
1 tablespoon kosher salt 

Place enough peanut oil in a 4 – 5-quart cast iron Dutch oven to come halfway up the side. Place over medium-high heat to fry at 390 – 400 degrees F.  

Remove pickles from brine and quarter lengthwise. Pat dry with paper towels.

Pour buttermilk in a shallow dish. Mix cornmeal and salt in a separate dish.

Dip pickle spears, 1 at a time, first in buttermilk, then in cornmeal/salt, then repeat.

Carefully place each spear in hot oil and fry until golden brown, approximately 2 minutes. Fry 3 – 4 pickles at a time. Maintain constant temperature of 390 – 400 degrees F. Transfer pickles to cooling rack set over baking sheet. Cool 5 minutes.

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Here’s my own Mashed Potatoes and Pickles recipe:

hot mashed potatoes

cold sweet pickle chips

Arrange pickles on potatoes and serve.

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