16ounce(454g)jar of dill pickle slicesdrained and pat dry with paper towels
⅓cup(53g)yellow cornmeal
⅔cup(83g)all-purpose flour
2teaspoonpaprika
1teaspooncayenne pepper
2teaspoongarlic powder
1quart(946ml)canola oilfor frying
Thermometerfrying
Spider strainerfor frying
Instructions
Heat oil in a large deep pot (like a Le Creuset Dutch Oven) until temperature reaches 375 °F (191 °C)
While oil is heating up, in a shallow bowl, whisk together cornmeal, flour, paprika, cayenne, and garlic powder.
In small batches, coat pickle slices in cornmeal flour mixture and place on a baking sheet while you finish coating the rest.
When ready place pickle slices in spider strainer and gently place in oil. You don't want to put too many in at once, otherwise the oil temperature will drop. Do them in small batches. I think I did about 10-12 each time.
Flip the pickle slices over after 3 minutes and fry the other side for another 3 minutes. You're really looking to just get the pickle slices a light color brown.
Place fried pickles on a plate with a paper towel to drain.
Serve immediately with your favorite dipping sauce.