For the sauce:
- 1/4 cup mayonnaise
- 1 tablespoon horseradish, drained
- 2 teaspoons ketchup
- 1/4 teaspoon Cajun seasoning
For the pickles:
- peanut oil or vegetable oil, to taste
- 1/2 cup all-purpose flour
- 1 3/4 teaspoons Cajun seasoning
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper
- kosher salt, to taste
- 1/2 cup water
- 2 cups dill pickle slices, drained
Mix the mayonnaise, the horseradish, the ketchup, and 1/4 teaspoon of the Cajun seasoning in a bowl. Set the bowl aside.
In a pot over medium-high heat, heat 1 inch of the oil until it reaches 375 degrees F.
Whisk the flour, the remaining Cajun seasoning, the Italian seasoning, the cayenne pepper, the salt, and the water in a large bowl until smooth.
Spread the pickles on paper towels and pat them dry.
Add 1/2 of the pickles to the batter and toss to coat.
Transfer the pickles from the batter using a slotted spoon to allow the excess to drip off.
Add the battered pickles to the hot oil one at a time.
Fry the pickles until golden-brown, about 1-2 minutes.
Transfer the cooked pickles from the oil using a slotted spoon and drain them on paper towels.
Return the oil to 375 degrees F.
Repeat the battering and frying process with the remaining pickles.
Serve the fried pickles with the sauce.