Tripel Threat Fried Pickles

Every once in awhile, you just need to shake things up in the kitchen. One of the best ways to do that is with unique flavor combinations. This dish does exactly that. Three very distinct flavors: dill pickles, Belgian beer and spicy peanut sauce, all come together in a beautiful unified dish. Enjoy!

Tripel Threat Fried Pickles
FRIED PICKLES soaked in BELGIAN TRIPEL with a SPICY SATAY SAUCE

pickles
1 12-oz jar dill pickle chips
2 cups all-purpose flour
2 tsp seasoned salt
1 tsp paprika
1/4 tsp cayenne pepper
1 bottle Belgian Tripel (2 tbsp reserved for sauce)
canola oil (for frying)

satay sauce
1/2 cup creamy peanut butter
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp lime juice
1 tbsp Sriracha (more, if preferred)
2 tbsp Belgian Tripel

Yum soaked in delicious, fried up and served with awesome.

Begin by draining your pickles and leaving them set out in the strainer for a half hour. Shake any excess liquid off and place them in a shallow bowl. Cover with the beer and let set for an hour.

In the meantime, put all of your sauce ingredients in a food processor or blender and combining until smooth and fully mixed. Refrigerate until ready to use.

In a large glass bowl, blend flour, salt, paprika and cayenne pepper. Preheat  4-6 inches of canola oil on the stove over medium heat.

In batches, remove pickle slices (enough that you will only have a single layer in your pan) with a strainer and shake off excess beer. Dredge thoroughly in flour mixture.

Drop coated pickles into the hot oil (away from you), one at a time. They will sink at first and then float. After 5 minutes or so, flip them to make sure both sides get cooked thoroughly. Cook about 10 minutes (per batch) or until golden brown. Remove to a paper towel-lined plate. Repeat until all pickles have been prepared.

Serve with satay sauce.