3 cups buttermilk
2 1/2 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic
1 tablespoon pepper
1/4 teaspoon salt
breadcrumbs
ranch dressing
Servings: 2
1. Blend Buttermilk and seasonings in a bowl. Put breadcrumbs in a separate bowl.
2. Dry pickle spears with a paper towel. Dip pickle into buttermilk mixture. Dip pickle into bread crumbs. Dip pickle back into buttermilk mixture. Dip pickle back into breadcrumbs.
3. Deep fry for about 1 minute. Serve with ranch dressing.
Servings: 2
2 1/2 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic
1 tablespoon pepper
1/4 teaspoon salt
breadcrumbs
ranch dressing
Servings: 2
1. Blend Buttermilk and seasonings in a bowl. Put breadcrumbs in a separate bowl.
2. Dry pickle spears with a paper towel. Dip pickle into buttermilk mixture. Dip pickle into bread crumbs. Dip pickle back into buttermilk mixture. Dip pickle back into breadcrumbs.
3. Deep fry for about 1 minute. Serve with ranch dressing.
Servings: 2
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