Fried Pickles

Fried Pickles

The ultimate beer snack which also works perfectly with wine!

Done in the deep fat fryer if you have one, as you should, or just done in a pan full of oil!
Delicious sour scream dip on the side! You cannot go wrong!

Wine Pairing

Bunch of Chives
Bunch of Dill
2 Tbsp Sour Cream
2 Tbsp Yoghurt
2 Tbsp Mayo
4 Tsp Espelette Pepper
1 jar pickles
50g plain flour
1 egg
100g Panko Breadcrumbs
1 litre Sunflower oil
1 Lemon
Salt & Pepper


1. Finely chop your chives and dill
2. Mix in a bowl with your sour cream, yoghurt, Mayo, 2 tsp espelette pepper, a squeeze of lemon juice, lemon zest & season with salt & pepper.
3. Drain the pickles and slice in half lengthways, keep a small bit of pickle juice.
4. Season your flour with the salt and pepper and 1 tsp espelette.
5. Beat your egg and mix with that little bit of pickle juice.
6. Pickles go in the flour, then the egg, then the panko and set aside.
7. Heat the oil to 180c and fry the pickles until they’re golden brown and crispy.
8. Toss them in a bowl with salt and the remaining tsp of espelette.
9. Plate em up alongside your sourcream, top with chopped chives and a squeeze of lemon.