Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Fried Pickles With Spicy Dipping Sauce

  • Yield: About 2 cups fried pickles, enough to garnish 6 sandwiches


  • 2 eggs
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 2 cups canola oil
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Crystal Hot sauce
  • 2 tablespoons chopped scallions (green part only)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups sliced dill pickles, drained and patted dry
  • 4 eggs
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 1 cup masa harina
  • 2 tablespoons Essence Creole seasoning
  • Oil for deep frying


  • PREPARE SAUCE: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.
  • Drain pickle slices on paper towels and coat with eggwash. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350ºF oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.