When pulling the pickes from the frier,they wanted to stick to the basket. Upon "prying" them off the picke would come off but the bread remain stuck, Any suggestions?
Deep fried pickles
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I would guess that you dumped the breaded pickles into the basket and then lowered it into the oil.
Next time, submerge the baskit first (if you use one---I never bother). Add the pickles one at a time, making sure they do not stick to each other.
Also, check your oil temperature. It should be at least 350F. 375F is even better, because you want to quick-fry them. Pickles have a lot of moisture, and if they're in the oil too long they'll steam, and the breading won't stick.
For something as delicate as pickles (btw slices or spears?) you might look at some fine ground meals. Seafood batter mixes are pretty fine usually for "dusting" so I think they might work well in that application even if you use them in the dry wet dry approach. I think while not traditional a ranch seasoned (packet would be fine) tempura batter would be awesome on pickles.
I've never even heard of, let alone seen, fried pickle spears EastShores. Is that something common down by you?
I wouldn't say common, but I have had spears before. Actually I think the first fried pickles I ever had were spears, then at several other places they were chips.
I think the first three responses pretty much covered it but I would like to add that the benefit of not using a basket [if you have a mesh catch installed] is that you gain an extra inch or so for the fried goodies to build a solid crust as they fall to their golden fate. Dense batters and water logged cukes are an unfortunate pairing if you're the fry guy but...so good to eat dangit.
Here in The South pickle chips are most common and battered versus breaded/dusted is even more so. Fine establishments such as Hurricane Wings, Zaxby's and Hooters are proof of this.