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For the Creole Mustard Sauce, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
For the Cajun Deep Fried Pickles, drain pickles in colander. Pour oil into deep heavy skillet or deep fryer, filling no more than 1/3 full. Heat on medium heat to 350°F.
Beat egg in medium bowl. Add flour, milk and Creole seasoning; mix well. Dip pickle slices into batter, then coat with Fish Fri. Carefully add to hot oil, a few pieces at a time.
Fry 2 to 3 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.