Fried Pickles

Sauce

• 1/4 cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• 1/4 teaspoon Cajun seasoning

Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

• vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1 3/4teaspoons Cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 2 cups sliced dill pickles, drained

1. Heat 1 inch oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F.
2. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth.
3. Spread the pickles on paper towels and pat dry.
4. Add half of the pickles to the batter and toss to coat.
5. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time.
6. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels.
7. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.