There were several patrons of the Fish House that got their money's worth - I could look around and tell. My family on the other hand, helped Cuevas's profit margin that night. First off, my dad is the world's lightest eater and half of our party was under the age of 5 - they weren't pounding too many slabs of catfish if you know what I mean. Secondly, we ordered appetizers - you never order appetizers at an all you can eat experience. It is like eating rice at a buffet, it is a filler that should be avoided in order to save room for the good stuff. But, when one of the appetizers offered is fried pickles, how can you refuse? Well folks, we didn't. And when I got home I told Forrest (who wasn't with me on my last visit) about the great food in MS and he asked that I make fried pickles at home. So I did...
Cuevas's Fish House is in Picayune, MS - NOT Kiln. (Thank you, Laurin) Brett Favre is Kiln's claim to fame - NOT fried fish. (Thank you, Laurin and Jesstyler)
- Dill Pickle Chips
- 3/4 to 1 cup of beer
- 2 eggs
- 1 -2 cups of flour
- Cholesterol free oil
Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.
Strain pickles in a small colander.
In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.
Dip pickles one at a time using tongs into the batter and then place in the heated oil.
Fry pickles for about 2 minutes flipping the pickle after about 1 minute.
Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.