Ingredients:

  • 1 lb dill pickle spears or slices
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup Panko breadcrumbs
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tbsp chopped capers

Instructions:

  1. Lay the pickle spears or slices on a thick layer of paper towels and press firmly on both sides to remove all surface brine.
  2. Set up a three-bowl assembly line: whisk beaten eggs and buttermilk in the first bowl; combine flour, cornmeal, Panko, paprika, garlic powder, cayenne, and salt in the second bowl; keep the third bowl for finished pickles.
  3. Dip each pickle into the egg mixture, letting excess drip off, then toss in the flour/cornmeal mixture, pressing the breading in with fingers for full coverage.
  4. Place the coated pickles on a tray and let them rest for 5 minutes to set the breading.
  5. Heat 2 inches of neutral oil to 375°F (190°C) in a cast iron skillet or deep fryer.
  6. Fry pickles in batches for 2-3 minutes per side until golden-brown and hollow sounding; transfer to a wire rack to cool.
  7. Prepare the remoulade dip by mixing Greek yogurt, mayonnaise, Dijon mustard, hot sauce, and chopped capers.