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15 minutes
5 minutes
20 minutes
- 2 cups bread crumbs
- 2 tablespoons chopped fresh parsley
- 4 teaspoons seafood seasoning (such as Old Bay®)
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 (16 ounce) jar dill pickle spears
- oil for frying
- In a shallow bowl, whisk eggs. In another bowl, mix together bread crumbs, parsley, seafood seasoning, salt, and pepper.
- Cut the pickle spears into fry-sized lengths and pat them dry with paper towels. Dip the pickles into beaten eggs, then cover them with bread crumbs.
- In a deep-fryer or large saucepan, warm the oil until shimmering. Fry in batches, flipping occasionally, until beautifully golden, for about 2 to 3 minutes per batch. Place on paper towels to drain.
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