CRUNCHY GRITS-FRIED DILL PICKLES
Makes 4 to 6 servings
Stone-ground grits add an extra crunch to this classic Southern side.
Vegetable oil, for frying1 cup whole milk2 tablespoons spicy brown mustard2 teaspoons hot sauce, plus more to serve1 cup all-purpose flour½ cup stone-ground grits1 teaspoon kosher salt, plus more for seasoning1 (16-ounce) jar dill pickle slices, drainedGround black pepper
1. In a small cast-iron Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°.
2. In a medium bowl, whisk together milk, mustard, and hot sauce. In a shallow dish, combine flour, grits, and salt. Working in batches, dip pickle slices in milk mixture, letting excess drip off. Dredge in flour mixture, tossing gently to coat.
3. Fry pickles in batches, turning occasionally,…
