Sunday, September 6, 2015

Please welcome our guest Linda Reilly! #Recipe Fried Pickles & #Giveaway

I'm very pleased to welcome author Linda Reilly to our blog today.  Her series, the Deep Fried Mysteries, features fried food recipes.  Today she is sharing her recipe for fried pickles!  Take it away, Linda!

A big thank you to Peg Cochran and all the culinary geniuses of Mystery Lovers’ Kitchen! I am thrilled to be invited once again to do a guest post. This recipe is for all the pickle lovers out there.
Preparing deep fried recipes at home can be challenging. Truth be told, the sizzling hot oil scares me. A good policy is to keep children and pets a safe distance from the hot oil while you’re in the preparation stage.

When I first began experimenting with deep fried concoctions, I invested in a deep fryer. Setting it up was fairly easy—one checkmark in the plus column. But the fryer came with so many safety features that I found it hard to work with. Not only is the cord extremely short, but the fryer itself doesn’t hold much oil. For purposes of this recipe, I decided to use a regular, heavy-bottomed pan. This particular version of deep-fried pickles was made with dill spears, but you can always experiment with pickle chips or any other pickle versions.
Vegetable oil for frying
½ cup all-purpose flour (I favor King Arthur)
2 eggs, beaten
½ cup cornmeal
½ teaspoon cayenne pepper
Pinch of salt
16-ounce jar of kosher spear pickles (quartered)

Place the flour in one bowl and the beaten eggs in a second bowl. In the third bowl blend the cornmeal, cayenne pepper, and salt.

Blot each pickle quarter with a paper towel to absorb excess liquid. Coat them in the flour and shake off the excess. Swish each one through the beaten egg, covering all sides. Lastly, dredge the pickle spears through the cornmeal mixture until thoroughly covered. (For a thicker coating you can repeat the egg/cornmeal process, but I did it only once.) Do this for each of the pickles that you are preparing to fry.

  Coat pickle spears with flour
Dip spears in egg

Dredge spears in cornmeal

Heat approximately two inches of vegetable oil in your heavy-bottomed pot until it reaches 350 degrees, using a candy thermometer to test the temperature. If you don’t already have a candy/deep fry thermometer, they can be purchased fairly inexpensively at one of the big craft stores.
CAUTION: The first time I made these, I heated my oil over a flame that was too high, and then had to let it cool until it reached the correct temperature. Best to heat it slowly and test as you go along.

Heat oil to 350 degrees

  Lower each pickle carefully into the hot oil. Fry in small batches, no more than three or so at a time. The oil will sizzle as you place each pickle into the pan. Allow them to fry until golden brown, approximately two minutes. Lift each one carefully from the oil with a slotted spoon and drain on paper towels.
Fry spears until golden

For best results serve fresh out of the fryer, but wait at least a minute so that you don’t burn your tongue. You’ll find that the cayenne pepper gives the pickles a tangy burst of flavor.


Linda Reilly is the author of Fillet of Murder, the first book in the Deep Fried mystery series (Berkley Prime Crime, May 2015). To learn more about Linda, please visit her web site at You can also follow her on Facebook at

Linda is giving away one signed copy of Fillet of Murder and, as a bonus, an embroidered Deep Fried Mysteries tote bag. Be sure to leave your contact info when posting so that she can contact you if you’re the winner!