posted by mikeb 04-22-101 2:24 PM
Gaudet’s Deep-Fried Pickles
1 cup Sour cream
1/4 cup Prepared blue cheese dressing
1 (16-oz) jar sliced dill pickle
Oil for deep-frying
1/4 cup Mayonnaise
2 tbl. Dijon-style mustard
3 cups Seasoned bread crumbs
Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside.
Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping.
From: Steve Herrick Source: [Bob Gaudet - owner of the Porthole Pub, Lynn, MA]