Original Creole Seasoning 
Crispy Creole Fish Fry Mix 
Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeFried pickles with a little something extra! These Fried Cream Cheese Stuffed Pickles with Pepper Jelly Dipping Sauce by Chef Ryan André are the perfect party appetizer, with tart, creamy, peppery flavors blended together and a crispy and crunchy bite.
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Ingredients
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1 Jar (46 Ounces) Whole Kosher Dill Pickles
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1 Container (7 1/2 Ounces) Jalapeño Cream Cheese
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2 Cups All-Purpose Flour
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Box Tony’s Crispy Creole Fish Fry
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1 Cup Milk
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2 Whole Eggs
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Canola Oil for Frying
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1/3 Cup Pepper Jelly
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2 Tablespoons Tony’s Pepper Sauce
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1 Tablespoon Rice Vinegar
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1/2 Cup Mayo
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1/8 Teaspoon Tony’s Original Creole Seasoning
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1 Teaspoon Yellow Mustard
- Clear
Directions
- Preheat canola oil in fryer to 350°F.
- Cut pickles into 1/2-inch slices and use a smaller round utensil to punch a hole through the center of each slice.
- Stuff each slice with cream cheese and lay on a greased sheet pan to make sure they do not stick.
- Season flour with 2 tablespoons of Tony’s Original Creole Seasoning and then coat each filled slice evenly.
- Beat 2 eggs with a cup of milk and dredge each floured pickle slice in the liquid.
- Then completely coat each pickle slice with Tony’s Crispy Creole Fish Fry and then drop in fryer.
- Cook pickle slices in batches making sure to not crowd. Cook for 3-4 minute or until lightly browned and crispy.
- Drain cooked pickle slices on a sheet pan lined with paper towels and continue until all pickles are done.
- While pickles are slightly cooling, mix together pepper jelly, Tony’s Pepper Sauce, rice vinegar, mayo, Tony’s Original Creole Seasoning and yellow mustard.
- Serve Pepper Jelly Dipping Sauce with hot pickle slices and enjoy!
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