Categories: Appetizers
Ingredients
- Vegetable oil, for deep frying
- 1/4 cup flour
- 1 1/4 tsp Cajun seasoning, divided
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/8 tsp cayenne
- Kosher salt
- 2 cups dill pickles, drained and sliced
- 1/4 cup mayo
- 1 tbsp horseradish
- 1 tbsp ketchup
Directions
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Preheat about 1 1/2 inches of oil to 375 in a large pot.
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In a separate bowl, make the coating by combining flour, 1 tsp Cajun seasoning, oregano, basil, cayenne and salt.
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Dredge pickle slices in flour mixture. Lightly shake to remove any excess, then carefully lower into hot oil. Work in batches so as to not overcrowd the pot. Deep fry for about 2 minutes or until lightly brown.
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Using a slotted spoon, transfer pickles to a plate lined with paper towels to drain.
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While pickles drain and cool, add mayo, horseradish, ketchup and remaining Cajun seasoning in a bowl. Mix well.
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Serve immediately with dip on the side.