We Fried The House Pickle! Recipe

Dry pickles

Drain pickles if in brine and pat each piece thoroughly dry with paper towels. Excess moisture will prevent proper adhesion of the breading and cause oil to splatter.

If using whole pickles, slice into 1/2-inch thick rounds or keep spears as-is (about 20 pieces total). Place on a wire rack for 10 minutes to air-dry while you assemble the breading station.

Prepare dry mix

In a shallow bowl or plate, whisk together the flour, cornmeal (if using), kosher salt, black pepper, and smoked paprika until evenly combined.

Prepare wet mix

In a second shallow bowl, beat the eggs with the milk until smooth. This is your wet dip.

Prepare final coating

In a third shallow bowl, combine the panko breadcrumbs and grated parmesan (if using). Break up any large panko chunks so the breadcrumbs are even.

Set up the station in order: flour mix, egg wash, panko. Work in small batches to keep coatings dry and crunchy.

Dredge each dried pickle piece first in the flour mixture, shaking off excess, then plunge into the egg wash, allowing excess to drip off, then press into the panko mixture until well-coated. For an extra-thick crust, repeat the egg and panko step once more.

Place breaded pickles on a wire rack and chill in the refrigerator for 10–15 minutes; this helps the coating firm up so it won’t fall off during frying.

Heat oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry in batches

Carefully lower 4–6 breaded pickles (do not overcrowd) into the hot oil. Fry 2–3 minutes, turning once with a slotted spoon or spider, until the breading is golden brown and crisp. Maintain oil temperature near 325–350°F; reduce heat slightly if browning too quickly.

Use a slotted spoon to transfer fried pickles to a wire rack set over a sheet pan or to paper towels to drain. Sprinkle immediately with a pinch of kosher salt. Repeat with remaining pickles.

Let fried pickles rest 2–3 minutes to cool slightly; this also lets excess oil drain so the coating stays crisp.

Make sauce

In a small bowl, whisk together the mayonnaise, harissa paste, minced garlic, lemon juice, olive oil, and honey or agave (if using). Season with salt and black pepper. Taste and adjust heat or acidity: add a bit more harissa for spice, more lemon for brightness, or a touch more sweetener to tame heat.

Chill the aioli for at least 10 minutes (or up to several hours) to allow flavors to meld. If using vegan mayonnaise, proceed the same way.

Arrange fried pickles on a platter. Spoon the harissa garlic aioli into a small dipping bowl or drizzle lightly over the pickles.

Garnish with chopped parsley and serve with lemon wedges for squeezing over the pickles if desired. Serve immediately so the coating remains crisp.