Categories: Sides
Ingredients
- Vegetable oil, for frying
- 1 cup whole milk
- 2 tbsp spicy brown mustard
- 2 tsp hot sauce, plus more to serve
- 1 cup all-purpose flour
- 1/2 cup stone-ground grits
- 1 tsp salt, plus more to taste
- 16 oz. jar dill pickle slices, drained
- Black pepper
Directions
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a small Dutch oven, pour oil to fill halfway. Heat over medium-high heat until a deep-fry thermometer registers 350.
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In a medium bowl, whisk together milk, mustard and hot sauce. In a shallow bowl, whisk together flour, grits and salt. Working in batches, dip pickle slices in milk mixture; dip in flour mixture, tossing gently to coat.
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Fry pickle slices in batches until golden brown, 2 to 3 minutes, turning occasionally. Remove pickles using a slotted spoon and let drain on paper towels. Sprinkle with salt and pepper; serve immediately with hot sauce.