Texas Roadhouse Fried Pickles

For the sauce:

1/4 cup mayonnaise

... 1 tablespoon drained horseradish

2 teaspoons ketchup

1/4 teaspoon Cajun seasoning
For the pickles:
Peanut or 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

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

Fry the pickles:

 

 Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F.

 

 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.

 

 Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat.

 

 Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time.

 

 Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter.

 

 Serve immediately with the prepared sauce