A favorite at state fairs, pickle chips dipped in batter and deep fried are easy to make a home with Crispy Southern Fish Fri®. Serve with a creamy Creole Mustard Sauce.
15m
PREP TIME
15m
COOK TIME
10
INGREDIENTS
Servings: 18
Ingredients
- Creole Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Zatarain's® Creole Mustard
- 2 tablespoons honey
- Cajun Deep Fried Pickles
- 1 jar (16 ounces) dill pickle chips
- Vegetable oil, for frying
- 1 egg
- 2 tablespoons flour
- 2 tablespoons milk
- 1/4 teaspoon Zatarain's® New Orleans Style Creole Seasoning
- 1/2 cup Zatarain's® Crispy Southern Fish Fri
INSTRUCTIONS
- 1 For the Creole Mustard Sauce, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
- 2 For the Cajun Deep Fried Pickles, drain pickles in colander. Pour oil into deep heavy skillet or deep fryer, filling no more than 1/3 full. Heat on medium heat to 350°F.
- 3 Beat egg in medium bowl. Add flour, milk and Creole seasoning; mix well. Dip pickle slices into batter, then coat with Fish Fri. Carefully add to hot oil, a few pieces at a time.
- 4 Fry 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Crabmeat and Shrimp Fritters with Creole Tomato Dressing
![Crabmeat and Shrimp Fritters with Creole Tomato Dressing]( "Crabmeat and Shrimp Fritters with Creole Tomato Dressing")
