Today is also International Bacon Day. And there's something about bacon and pickles that just works. The German dish rouladen features both prominently, and the Cuban sandwich is only made better by the addition of bacon in my opinion.
So I thought I'd combine the two and make bacon-wrapped fried pickle spears!
My mis en place:
I started by draining the pickle spears, patting them dry with paper towels, and wrapping precooked bacon around each spear.
I then made a beer and egg wash with 1 cup Guinness and 1 egg beaten well, and a flour dredge made of 3/4 cup flour, 1/4 cup cornmeal, 1 tsp Tony Chachere's seasoning, and 1/4 tsp chipotle chile powder. I dropped each pickle spear into the wash, then dredged in flour thoroughly.
On the stove I had about 2" of oil heated on medium and dropped each spear into the oil. I cooked them for about 5 min each and then pulled them out and drained the excess oil on paper towels.
Here's the final result - I served the spears with spicy mustard. :)
