Call it a pregnancy craving if you will, but I cannot get enough of fried pickles these days.  I love pickles, always have and always will.  Recently a new restaurant opened up near our house called The Six.  It is a delicious gastropub, and believe it or not has the BEST fried pickles ever.  I make my husband go at least once a week for these, and slap his hand when he eats the last one.  How dare he eat a pregnant woman’s craving, right?

Anyway I digress…so I couldn’t find the EXACT recipe for their pickles, but this one comes very close and I found it on  It is so easy to make and you will be craving these delicous bits of fried goodness whether you are pregnant or not!


  • 1/2 cup buttermilk
  • salt and black pepper to taste
  •  1 (16 ounce) jar dill pickle slices
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine cornmeal
  • 1 teaspoon seafood seasoning, such as Old Bay™
  •   1/4 teaspoon Cajun seasoning
  • 1 quart oil for frying
  •  1/2 teaspoon Cajun seasoning
  •   1 (12 ounce) jar buttermilk ranch dressing
  1. Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
  2. Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning  into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
  3.  Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
  4.   Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2  minutes. Drain on paper towels.
  5.  In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.


-Jessica Brown

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