These Pig fingers are deep-fried to perfection in a homemade beer, honey, bacon infused batter and make a great Gameday food! These Deep-fried Pickles are slightly sweet, savory, and definitely satisfying. Using honey, Hill Meat Ends & Pieces, and your favorite brand of pickles; making these the best after work snack!
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and your seasonings.
Add buttermilk, egg, honey, and your cooked bacon to a bowl and whisk until thoroughly combined with the dry ingredients. Set bowl aside and let batter rest 10 minutes.
While batter rest, heat up your oil. We used a deep fryer, but you can easily us a deep skillet and heat it up to 350 degrees F.
Use a paper towel to pat dry the pickles to get any excess moisture off of them.
Give the batter a stir and add in your beer. The batter should be able to thickly coat a spoon while also be fluid enough to slowly drip off. if batter is too thin add a little bit of flour at a time mixing in between and checking consistency.
Pour batter into a tall drinking glass, filling to about 3/4 full. In a small bowl add some flour and coat each pickle then dip your Pickle into the batter; gently twisting to coat the pickle from end to end. Slowly pull the pickle out of the batter, shaking off any excess.
Holding the coated Pickle by one end, gently drop it into the oil, letting go before the oil touches you fingers. Cook for 3-5 minutes, using tongs to turn the pickle as needed. Use tongs to transfer your pickles to a paper towel-lined plate. Repeat this step until all pickles are cooked. To speed things along, fry the Pig Fingers in batches.