Yesterday’s blog post mentioned that I had recently visited Canton. It’s a small town, interesting enough, (I still can't get Marlo’s Backyard BBQ out of my mind), but it is also home of the original Penn's Restaurant.
Penn's is famous for fried catfish, but also is known for great fried dill pickles that are delicious and easy to make.
FRIED DILL PICKLES
Peanut oil or canola oil for frying
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1 jar sliced dill pickles
1 cup milk
1 whole egg
1 pinch cayenne or 1-2 pinches red pepper flakes
1 cup cornmeal
1 cup AP flour
Drain the pickles. Combine the flour, cornmeal and spices. Separately combine and whisk the milk and egg. Fill a frying pan no more than half way with oil and heat to 350 f. Add the pickles to the egg and milk mixture, drain them and toss in the flour mixture. Separate the pickles so they don’t cook in clumps, and fry until golden brown. Drain and serve at once with your favorite mayonnaise-based sauce. Comeback sauce is highly recommended.