Amazing Southern Fried Pickles with Remoulade Dipping Sauce

AMAZING SOUTHERN FRIED PICKLES WITH REMOULADE DIPPING SAUCE
REMOULADE DIPPING SAUCE:
1 ½ c. Miracle Whip or mayo
¼ c. catsup
2 T. minced green onion
2 T. minced fresh parsley
2 T. sweet pickle relish
Zest of 1 lemon
Juice of 1 lemon
Creole seasoning, to taste
Tabasco, to taste
PICKLES:
Canola oil, for frying
1 c. whole buttermilk
2 eggs
2 c. self-rising cornmeal mix
1 c. flour
1 t. ground red pepper
1 t. garlic powder
1 t. salt
1 t. black pepper
1 (32-oz.) jar sliced dill pickles, drained

1. DIPPING SAUCE: In bowl, combine all ingredients. Taste for seasoning. Cover and refrigerate until needed.
2. PICKLES: In large Dutch oven, pour a depth of 3”. Heat oil to 360.
3. In shallow dish, whisk together buttermilk and eggs.
4. In another shallow dish, combine cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
5. Dip pickle slices in buttermilk mixture, let excess drip off. Dredge into cornmeal mixture to coat.
6. Fry in batches, 3-4 minutes or until golden brown.
7. Drain on paper towels.
8. Serve with REMOULADE DIPPING SAUCE.