AT THE HOLLYWOOD CAFE IN TUNICA, MISSISSIPPI— where fried dill pickles were created in 1969 and where
enthusiasts still flock just to order them—this unusual dish is served with a secret ranch dipping sauce primarily as an appetizer before plate lunch specials of fried catfish, fried shrimp, fried chicken, and the like. (As for the actual conception of the specialty, “One day we’d ’bout run out of food and were hungry, so somebody just cut up some dill pickles, and battered ’em, and fried ’em up,” explains owner “Big Man” Bobby Windham.) Today, you’ll find fried dill pickles at C.S.’s Bar in Jackson, Mississippi, Sherman’s Restaurant in Greenville, Mississippi, Green’s Barbecue in Red Level, Alabama, and at places all over Arkansas, but don’t even bother asking about them farther north or east.
These pickles do make a great appetizer (with a dipping sauce), but I like them even more served with cocktails (without a sauce) in a basket lined with paper napkins.

Makes about 2 dozen pickle chips

INGREDIENTS

• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• Vegetable oil for deep frying
• 4 large, crisp dill pickles, cut widthwise into 3⁄4-inch chips

INSTRUCTIONS

1. In a bowl, whisk together the buttermilk and egg till well blended.
2. In another bowl, whisk together the flour, baking powder, and salt.
3. Add the flour mixture to the buttermilk mixture and stir till well blended and smooth.
4. In a medium cast-iron skillet, heat about 2 inches of oil to 375°F.
5. Dip the pickle chips in the batter.
6. Fry a few pickle chips at a time in the oil till golden brown, about 3 minutes.
7. Drain the fried pickle chips on paper towels.
8. Serve the fried pickle chips hot.