Fried Pickle Sandwich

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 4 sandwiches

This vegetarian version of the traditional Louisiana po'boy sandwich is similar in appearance to the classic, but instead of meat or shrimp, it's filled with deep-fried pickle slices in a crispy cornmeal breading. This unique sandwich will please everyone, especially pickle lovers. To make it, you'll need large, long buns. Spread mayonnaise on them and top with shredded lettuce, tomato slices, and fried pickles. Drizzle with hot sauce and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

40 chilled mugs pickled cucumbers, dry
0.5 cup mayonnaise
1/4 tsp hot sauce + extra for serving
2 tsp paprika
0.5 cups of milk
1 large egg
1/4 cup premium flour
1/4 cup cornstarch
1/4 cup corn flour
1 teaspoon garlic powder
0.5 tsp onion powder
A pinch of cayenne pepper
2 cups vegetable oil, for deep-frying
4 New Orleans French rolls, 8" each.
1 tbsp. finely shredded romaine lettuce
3 plum tomatoes, sliced 0.5 cm thick (12 rounds)
Special equipment: deep fat thermometer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pickled cucumber, eggs, milk, mayonnaise, corn flour, starch, ground cayenne pepper, onion powder, hot sauce, paprika

Cooking the dish according to the recipe:

In a medium bowl, combine mayonnaise, hot sauce and 1 teaspoon paprika.
In a separate medium bowl, whisk the eggs and milk. Place the flour in a shallow bowl. In another shallow dish, combine the cornstarch, cornflour, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, a pinch of freshly ground black pepper, and the remaining 1 teaspoon of paprika.

In a medium saucepan, heat vegetable oil over medium heat until a deep-fry thermometer reads 190°C.
Dredge the pickle slices first in flour, shaking off any excess, then dip them in the egg mixture. Finally, roll them in the cornmeal mixture, pressing firmly to coat completely. Fry the pickles in batches, turning once, until golden brown, about 3 minutes. Transfer to paper towels to drain excess oil.
Split the buns lengthwise down the middle, without cutting all the way through. Spread 2 tablespoons of mayonnaise mixture on each bun. Top with 1/4 cup lettuce and 3 tomato slices. Top each sandwich with 10 fried pickles. Serve with hot sauce.

Categories:

recipe / Comfort food / Deep-frying / Summer dishes / Fast food / Sandwiches / Appetizers / Sandwiches / Food Network - recipes