1910 Public House executive chef Christian Speigal was happy to break down his restaurant-sized recipe to a manageable size for our readers. The base is a stiff pimento cheese that will hold up in the frying. Add a little more mayonnaise and you could use the pimento cheese in all kinds of other delicious ways.
“I created this dish a number of years ago while experimenting with different uses of pimento cheese. Being an English chef in the South where people love their pimento cheese, I thought I should give pimento cheese a try. I really like the way the sweet and spicy sauce pairs with the pimento cheese and deep frying anything makes it better,” said Speigal.