Fried Pickles

You'll Need:

2 1/2 cups dill pickles, drained and patted dry

1 cup milk

1/2 cup all-purpose flour

1/4 cup yellow cornmeal

2 eggs

2 teaspoons Cajun seasoning

3/4 teaspoon Italian seasoning

1/2 teaspoon cayenne pepper

kosher salt and freshly ground pepper, to taste

vegetable oil, for frying

Dip:

1/3 cup mayonnaise

1 tablespoon drained horseradish

2 1/2 teaspoons ketchup

1/2 teaspoon Cajun seasoning

In a fry daddyor heavy saucepan, fill it with cooking oil (whatever kind you prefer is fine!) about 1/3 full.

Heat the oil over medium-high heat until it reaches 350º F on a deep-fryer thermometer.

While the oil is heating combine mayonnaise, horseradish, ketchup and Cajun seasoning in a small bowl, mixing to create a sauce. Cover the sauce and refrigerate it to allow the flavors to marry while you cook the pickles.

Whisk eggs and milk together in a large bowl until smooth.

In a bowl (or zip-close bag) combine flour, cornmeal, Cajun seasoning, Italian seasoning, cayenne, salt and pepper. Seal the bag and shake to thoroughly mix the ingredients. Taste and adjust seasoning, if needed. 

Dip the pickles into the egg mixture, soaking them completely, then transfer them immediately into the seasoned crumb mixture, dredging them thoroughly.

If you want an extra thick layer of crunchiness on the pickles, repeat the dipping process (egg first, then seasoned crumbs).

Gently shake off excess and carefully lower pickles into the hot oil, frying in small batches until golden brown on both sides. (You'll need to flip them!) Remove them carefully using a slotted spoon to allow the grease to drain and transfer them immediately to plate that has been lined with a clean lint-free cloth or paper towels to drain.

Apply a touch of salt and pepper and serve immediately with the dipping sauce.

(found on Budget 101 website)