Deep Fried Pickles

If you're not familiar with this Southern treat, then by golly you're missin' out! We love to get fried pickles when we find them on the menu at restaurants, but that just doesn't happen often enough. This recipe allows me to cook up a batch whenever we get a hankerin' for this treat. And if you can't come visit us here in the South, then you might just want to try fryin' up a batch of these little gems on your own. Don't forget the ranch dippin' sauce now ya' hear!


Deep Fried Pickles


2 eggs
1 cup buttermilk
1 Tbs Worcestershire
1/2 tsp Tobasco sauce
3/4 tsp cayenne pepper
1/4 tsp seasoning salt
1/4 tsp garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 tsp salt
3/4 tsp ground black pepper
1 jar dill pickle slices (32 ounce)
vegetable oil for frying
salt and pepper to taste

1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.

2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste.

Eatin' fried pickles with our cousins at the Fort Worth Stockyards

Baja Fish Tacos

I adore Baja Fish Tacos.  I could eat them twice a week and not get tired of them.  This recipe is based on the ones they serve at On The Border Restaurants - I almost always order them when I'm there.  The key to their wonderfulness is in the sauce - I have tinkered and toyed and adjusted until I have it just right.  Don't forget the fresh limes squeezed all over everything!

Baja Fish Tacos

16 small corn tortillas (flour works too)

1 box battered fish filets

2 cups  shredded cabbage

2 cups monteray jack/cheddar cheese blend, shredded

1/3 cup cilantro, chopped

2 small tomatoes, diced and drained

1-2 limes, cut into wedges

Baja Sauce Recipe

1/2 cup sour cream

1/3 cup mayonnaise

1 Tbs fresh squeezed lime juice

2 teaspoons cider vinegar

1/2  teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chipotle chili powder

1/4 teaspoon salt

1/8 teaspoon cumin

1. Mix Baja Sauce ingredients together 2-4 hours before serving and refrigerate to let flavors meld.

2. Bake battered fish according to package directions until CRISP - don't underbake.  Let them cool at least 5 minutes then section each filet in half lengthwise.

3. To assemble tacos:  Lay out warmed tortillas.  On half of each tortilla -  place one piece of fish, spoon a generous strip of Baja Sauce alongside fish, sprinkle with cheese, add cabbage and tomatoes, sprinkle with cilantro, squeeze generously with the juice of one lime wedge, fold up other half of tortilla.

4. Serve & enjoy!