In honor of Father’s Day, and my discovery of pickle chips this Friday night out in Brooklyn, I was craving something hearty, and “man-food”-y. There are few things in this Western World more MAN food than Fish n Chips. More masculine? Make that a side of pickle chips.
The discovery of the chips of pickles, aka deep-fried and battered sliced pickles, came from Williamsburg’s newest eatery/gastropub Two Door Tavern. One of the tavern’s owners, Jeremy, was an incredibly personable guy, and took us back to the origins of pickle chips. Turns out they are quite the staple in his native Ohio, and that is the reason they made the spot on their innovative menu of comfort food and grub-tastic eats.
It isn’t so grub-tastic, however, when I cannot touch them because they are coated in gluten. So, while my friends chowed down on this amazing plate [see above], I sat, literally wafting the dish to get the flavors so I could recreate it at home. Jeremy’s advice to recreate? Do not use too much salt in the batter, because pickles are already pretty-darn-salty.
My dad living on another coast really puts me in a pickle for Father’s Day, but that just means we’ll have to deep fry it and serve it up with some hearty fish protein for that manly-man-ness.
1 cup rice flour
1 tsp. sea salt
pepper to taste
4 large pickles, thinly sliced (I prefer garlic-dill for taste)
Preparation time: 4 minutes
Cook time: 5-8 minutes
- Mix flour, sea salt, and pepper in a large, shallow bowl. Dip pickles in flour mixture and coat each side. Set aside on a plate.
- Heat olive oil over medium-high heat in a large skillet for about a few minutes, until hot. Throw on those pickles! Cook for 3-4 minutes on one side, or until golden-brown to brown, flip, and repeat. Remove from heat.
4 tbs. mayonnaise*
1 tbs. ketchup**
Preparation time: 2 minutes
In a medium bowl, mash up avocado until creamy. Stir in mayonnaise and ketchup.
*for egg or soy allergies, use vegan mayonnaise (soy-free varieties do exist!)
**to avoid high-fructose corn syrup, use organic ketchup
1 cup brown rice flour
3 tsp. salt
pepper to taste
4 tbs. olive oil
2 cloves garlic, minced
Preparation time: 5 minutes
Cook time: 8-10 minutes
- In a medium, shallow bowl, whisk egg. Set aside, and immediately, in a large shallow bowl, combine rice flour, salt, and pepper. Coat the fish first in the egg mixture, then in the flour mixture, and set aside on a plate.
- Heat olive oil in a skillet over medium heat. Add garlic, and cook for about 2 minutes. Increase heat to medium-high, and throw on the battered fish! Cook on one side for 4-5 minutes, or until bottom is golden brown. Flip over, reduce heat back to medium, and cook for another 4-5 minutes, or until the fish is cooked all the way through.