In true 2020 fashion, LSU’s big matchup with Alabama last Saturday was postponed due to Covid-19. As of now, this weekend’s trip to Arkansas is still on, but Tailgate Tuesday continues regardless.
After talking with a few Arkansas natives and alums and doing some research, I found that there aren’t many foods that are completely unique to the university or state. However, I landed on one that at least controversially lays claim to The Natural State — fried pickles!
A Brief History
According to some, the Hollywood Cafe in Tunica, Miss. claims to be the origin of the fried pickle, but “it’s a damn lie” according to Bob “Fatman” Austin, a former Navy cook who invented them at his Dutchess Drive-In in 1963.
Dutchess sat right across the street from the Atkins Pickle Plant, and always one to try new things to attract customers, Fatman decided to take the local product and dunk it in the deep fryer, as one does in the south.
While they took some time to catch on, they eventually became so popular that Morton Foods offered to buy the recipe, but he wouldn’t budge.
“He wouldn’t sell it for anything, and when the company told him they could take a sample to their lab and figure out what ingredients were used in the batter, my dad told them it wasn’t the ingredients alone that was important but how you added them that made the difference,” Bob’s son David said. “It is tricky to make a batter that sticks to the pickle.”
To this day, the town of Atkins, Ark. hosts the annual Picklefest, which crowns a Mr. Dill Pickle and Miss Sweet Pickle and features pickle juice drinking and pickle eating contests.
The Recipe
This is another easy one and perfect for a tailgate or homegate. All you need is a fryer — you could use an air fryer if you want to go a slightly healthier route — and a few ingredients.
Start by heating up your oil to 375 degrees.
While that’s getting up to temperature, drain your pickles (make sure to save the pickle juice because it’s great for brining meat for barbecue) and dry them off with paper towels to remove most of the moisture.
In a bowl, mix together 4 cups of flour, 2 tablespoons of Italian seasoning, and 2 tablespoons of Mocking Bird Spicy Chicken Seasoning (or more if you want it hotter).
Add a cup of water and mix it all together. Add more water if needed until you get a good batter consistency.
Once your oil is heated up, work in batches to coat your pickles in batter and then drop into the oil individually. Try not to crowd it too much or clump them together.
Let go for 8-10 minutes until golden brown, then let them dry and cool on a paper towel.
Serve along with your favorite dipping sauces. I made a sriracha ailoi, an avocado ranch, a stone ground honey dijon, and a spicy asian sauce, but use your creativity and taste — or just use a sauce off the shelf.
Wash it all down with some Still Austin “The Musician”, which is a fantastic bourbon despite its low age statement.
Equipment
- Fryer
Ingredients
- 2 jars Dill pickles
- 4 cups Flour
- 2 TBSP Italian seasoning
- 2 TBSP Mocking Bird Spicy Chicken Seasoning
- 1 cup Water
- Peanut or vegetable oil
- Dipping sauces
Instructions
- Fire up your fryer to 375 degrees using peanut or vegetable oil
- Drain your dill pickles and dry them off with paper towels to remove as much moisture as possible
- In a bowl, mix 4 cups of flour, 2 tablespoons of Italian seasoning, and 2 tablespoons of Mocking Bird Spicy Chicken Seasoning
- Add a cup of water and stir until all mixed together
- Once your oil is up to temperature, work in small batches to coat your pickles with the batter, then place into the hot oil individually to keep them from clumping together
- Let go for 8-10 minutes until golden brown
- Let dry on a paper towel, then serve alongside your favorite dipping sauce(s)
