Ingredients

• Vegetable oil
• 1 1/2 cups yellow cornmeal
• 1 tablespoon seafood seasoning, such as Old Bay
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• One 8-ounce jar pickled carrots, such as from a jar of vinegar-packed giardiniera
• One 8-ounce jar pickled jalapenos
• One 8-ounce jar sliced dill pickles
• Angry Sauce, recipe follows
• 1 cup Japanese mayonnaise
• 1/4 cup chile paste, such as Sambal
• 2 tablespoons rice wine vinegar
• 2 teaspoons soy sauce
• 1 teaspoon zested ginger
• 1 teaspoon sugar
• 1 clove garlic, zested
• Kosher salt and pepper, optional

Instructions

1. Special equipment: 4-inch wooden skewers
2. In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F.
3. In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined.
4. In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes. Repeat with the remaining pickles. Drain on a paper-towel-lined plate.
5. Stack 6 fried pickles, alternating varieties, on a 4-inch skewer. Serve with a bowl of Angry Sauce. Prepare for a barrage of high fives from your bros.
6. Mix the mayonnaise, chile paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl. Adjust the seasoning if necessary.