Crispy Fried Pickles

Coat and Fry Pickles

Start by beating the eggs in a shallow bowl. In another bowl, mix together the bread crumbs, parsley, seafood seasoning, salt, and pepper. Cut the pickle spears into pieces about the size of fries and pat them dry with paper towels to get rid of any extra moisture. Dip each pickle piece into the beaten eggs, then coat them well with the bread crumb mixture. Heat some oil in a deep fryer or a large pan until it’s hot. Fry the pickles in small batches, turning them every so often, until they’re nice and golden brown—this usually takes about 2 to 3 minutes per batch. Once done, let them drain on paper towels to soak up any excess oil before serving.