Fried Pickles With Spicy Remoulade Recipe

• 2 cups kosher dill pickles (about 4 pickles), drained and sliced, plus 1 tablespoon pickling liquid, divided
• 1 cup buttermilk
• 2 teaspoons hot sauce, divided use
• 1 tablespoon Worcestershire
• 1 1/4 teaspoons cayenne, divided use
• 1 gallon vegetable oil for deep-frying
• 3/4 cup prepared mayonnaise
• 2 tablespoons spicy brown mustard
• 1 green onion, thinly sliced
• 1 1/2 cups self-rising flour
• 1 cup finely crushed saltine crackers, about 3/4 of a sleeve
• 1 teaspoon onion powder
• 3/4 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 eggs, beaten

1. Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.
2. While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining 1/4 teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.
3. Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.
4. Preheat vegetable oil to 350u0b0F in a deep-fryer or Dutch oven. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.
5. Remove with a slotted spoon and set on paper towels to drain. Serve immediately with remoulade for dipping.

kosher dill pickles, buttermilk, hot sauce, worcestershire, ubc, vegetable oil, mayonnaise, brown mustard, green onion, flour, saltine crackers, onion powder, ground black pepper, kosher salt, eggs

Taken from www.seriouseats.com/recipes/2012/02/fried-pickles-with-spicy-remoulade-bar-snacks-recipe.html (may not work)