Fried Pickles With Spicy Dipping Sauce

Recipe Ingredients

		For Dipping Sauce
2		Eggs
1/2 teaspoon	2.5ml	Salt
1/2		Lemon - juiced
2 cups	474ml	Canola oil
1/4 cup	59ml	Ketchup
2 tablespoons	30ml	Sweet pickle relish
1 tablespoon	15ml	Prepared horseradish
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Crystal Hot sauce
2 tablespoons	30ml	Chopped scallions, green part only
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt
1/2		Lemon - juiced
		For Pickles
1 1/2 cups	355ml	Sliced dill pickles - drained, patted dry
4		Eggs
1 cup	237ml	Milk
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	237ml	Masa harina
2 tablespoons	30ml	Essence Creole seasoning - see * Note
		Oil - for deep frying

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.

Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving.

This recipe yields about 2 cups fried pickles, enough to accompany 6 sandwiches.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A03) - from the - TV FOOD NETWORK

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