- 3 c Buttermilk
- 2 1/2 T Chef Paul Prudhomme`s
- Blackened redfish magic
- 1 T Pepper
- 1/4 t Salt
- Blend Buttermilk and seasonings in a bowl.
- Put breadcrumbs in a separate bowl.
- Dry pickle spears with a paper towel. Dip pickle into buttermilk mixture. Dip pickle into bread crumbs. ip pickle back into buttermilk mixture. Dip pickle back into breadcrumbs. Deep fry for about 1 minute. Serve with ranch dressing.
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