Ingredients

• 32 cornichons
• ¼ cup buttermilk
• 6 tablespoons cornmeal
• 3 tablespoon cornstarch
• Fine sea salt
• Freshly cracked black pepper
• Canola oil for frying
• ¼ cup mayonnaise
• 2 teaspoons finely chopped flat-leaf parsley
• ½ teaspoon grain mustard

Procedure

Pat the cornichons dry with a paper towel.  Put the buttermilk in a small bowl.  Combine the cornmeal, cornstarch, salt, and pepper in another bowl.  Heat 1 inch of canola oil in a small saucepot to 375°F.

While the oil heats, dredge the cornichons.  Dip them first in the buttermilk, and then shake them, one at a time, in the cornmeal mixture until well coated.  Fry at 375°F in batches of 4 or 5 pickles at a time until crisp and golden-brown, about 2 minutes.  Drain on a paper towel, and season lightly with salt.

To dip, whisk together the mayonnaise, parsley, and grain mustard.  Serve the pickles hot, with the sauce on the side.