Ingredients

• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Cajun seasoning
• 3 green onions, green parts only, sliced
• 1/2 cup sour cream
• 3 tablespoons pickle juice
• 1/2 cup all-purpose flour
• 1/2 cup stone-ground yellow cornmeal
• Pinch cayenne pepper
• 32 dill pickle slices
• Canola oil, for frying
• Kosher salt

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Instructions

1. Watch how to make this recipe.
2. For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
3. For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
4. Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
5. Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.