3 c Buttermilk
2 1/2 T Chef Paul Prudhomme's
Blackened redfish magic
1 T Pepper
1/4 t Salt
Breadcrumbs
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.
