I never had a fried pickle until I moved down south, and even then it was not until I'd been here for years that my friend Tony mentioned them. That boy is originally from Alabama, and I seriously trust his judgment on all things southern, so I was on the outlook for these things. Found them at a couple of different restaurants and I was hooked, but I have to admit the best fried pickles we ever ate had him ordered at Uncle Bubba's Oyster House, just outside Savannah, Georgia.
Yes, Uncle Bubba. Paula Deen's brother. Get it out of your system now, and we'll move on to those pickles.
As I've explained before, I love Paula Deen. I love her restaurant and I love her recipes. I'm going to guess that most of the recipes that her brother used and included in his cookbook had originally come from Paula. I can read between the lines - Bubba has been a bit of an eff-up most of his adult life. The recipes, the restaurant, that was all to help him. Just my opinion.
Most restaurants, including Uncle Bubba's at its end of days, and the incomparable Jimmy Bear's BBQ in St. Cloud, fry crosscut pickle chips. Just all right, in my opinion. The spears are best, and this is my recipe, and it is good.
1 - 24 oz. jar kosher dill spears (I used Vlasic brand)
hot sauce, any kind (I used Sriracha; Crystal, Uncle Pete's, Tabasco are all good)
Night before the Big Fry: Pour off all of the pickle juice. Refill the jar with buttermilk and as much hot sauce as you can bear. Cover and refrigerate overnight.
1/2 cup rice flour
black pepper, granulated garlic
1 pound Goya lard (yes, lard)
Heat the lard in a deep skillet over medium-high heat (that's 7.5 on my modern stove). Remove the pickles from the buttermilk bath and roll them in the coating mix. Fry them, in batches, until they are evenly brown (GBD = Golden Brown and Delicious) on both sides. Drain on paper towels Serve hot with ranch dressing (meh) or whatever you like to dip fried things into.
Like my Awesome Sauce Sauce. You can find the recipe here.