Beer Battered Fried Pickles are coated in a light and crispy beer batter. Serve with Spicy Ranch Dip for the ultimate southern appetizer or game day food. These Fried Pickles are just like the ones you order at restaurants and they are so easy to make.
Fried Pickles are right up there with my very favorite fried foods. The sour flavor of the pickle in a crispy coating is totally addicting. It’s really hard to stop eating these amazing Beer Battered Fried Pickles.
The batter is a simple mixture of an egg, a bottle of beer, baking powder, flour, and seasoned salt. The baking powder helps make the batter fly up light and crisp.
Tips for making Beer Battered Fried Pickles
- A thermometer is really helpful when frying. If you fry alot, you can fairly accurately guess the temperature of the oil without one, but if not, use a thermometer for best results.
- I use Guiness beer, but a lager would work ts well. Stay away from beers that are too bitter.
- You’ll want a slotted spoon or a Spider Strainer to remove the fried pickles from the oil quickly and easily.
- Fry in batches, not too many at a time, to prevent the oil temperature from changing.
More Fried Favorites
- Fried Asparagus
- Fried Zucchini Chips
- Southern Fried Okra
- Fried Green Tomatoes with Buttermilk Feta Dressing
Beer Battered Fried Pickles
- 1 (16-ounce) jar dill pickle chips, drained
- 1 large egg
- 1 (12-ounce) beer, I used Guiness
- 1 tablespoon baking powder
- 1 teaspoon seasoned salt
- 1 1/2 cups all-purpose flour
- Vegetable oil
- Pat the pickles dry with paper towels.
- In a medium bowl, whisk together the egg, beer, baking powder, and seasoned salt.
- Whisk in flour.
- Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 375 degrees. A thermometer is helpful for this.
- Dip the pickle slices in the batter and fry about 6 to 8 at a time until golden brown on both sides. They will only take about 3 minutes to cook. Remove with a slotted spoon to a paper towel-lined plate.
- In a small bowl, mix together all Ranch dip ingredients.
Recipe adapted from The South’s Best Butts
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