Who doesn’t love beer battered…anything? The light, crunchy texture is so delicious, and I love it paired with the briny punch of pickles. Fried pickles are a fantastic bar snack, almost scientifically engineered to go with a cold beer, so make sure to batter and fry these up before your next lazy afternoon with friends.
INGREDIENTS (FRIED PICKLES)
1 cup all purpose flour
6 ounces (half a regular bottle or can) ice cold beer
a light, Japanese style beer is best
INGREDIENTS (DIPPING SAUCE)
3/4 cup beer (a light, Japanese style beer is best)
3 tablespoons soy sauce
2 tablespoons mirin
2 teaspoons sugar
1 teaspoon shichimi or hot chili powder
In a deep fryer, heat 1½ inches of vegetable oil to 360F (I sometimes go a bit higher, like 365F, as the oil drops in temp when the pickles go in). While the oil heats, take out the pickle chips and lay them on paper towels, to soak up excess liquid. Mix together the batter immediately before frying, otherwise you’ll lose the awesome texture the beer brings to it.
To make batter, sift the flour into a large bowl, stir in the egg with a fork, then whisk in the beer until just blended (it’s ok if it’s a little lumpy). Dunk each pickle chip in the batter, coating thoroughly. Hold the chip above the batter for a second, to let any excess batter drip away, then pop into the oil. Keep adding chips to the oil, careful not to over crowd the pan. Fry each side for about 2 minutes, until thoroughly golden brown. Remove the fried pickles with chopsticks or a slotted spoon, and set aside on paper towels. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.
While frying, mix together the dipping sauce by combining all of the ingredients in a small sauce pan over medium heat, and cooking until the sugar is dissolved. Serve warm with the fried pickles.