Ingredients
DIP: -
¼ cup Best Foods mayonnaise
1 tbsp prepared horseradish
1 tbsp Tuimato Sauce
¼ tsp Cajun seasoning
PICKLES: -
Rice bran oil
¼ cup all-purpose flour
1 tsp Cajun seasoning
¼ tsp oregano
¼ tsp basil
SIDS SALT & PEPPER to taste
2 cups pickles, drained & sliced
Directions
Preheat oil to 190°C.
In a small bowl, mix all the dip ingredients. Set aside.
Place about 4 cm of oil in a wide pot and heat over medium high.
In a medium bowl, mix flour, Cajun seasoning, oregano, basil, SIDS SALT & PEPPER.
Depending on how big your pot is, you may have to fry the pickles in 2 batches. You don’t want the pickles to overlap when they’re frying, so make sure you have enough space.
Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time.
Fry for about 2-3 minutes until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
Serve right away with dipping sauce.
