Deep-Fried Pickles

• Vegetable oil, for frying
• 1 cup all-purpose flour
• Salt and fresh ground black pepper
• 4 large eggs, beaten
• 1 cup cornmeal
• 1 (16-ounce) jar bread and butter pickles
• Honey Mustard Sauce, recipe follows
• 1/4 cup sour cream
• 1/4 cup Dijon mustard
• 1/2 cup mayonnaise
• 2 tablespoons honey

1. In a heavy-bottomed pot, heat 2-inches of oil to 350 degrees F.
2. Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl.
3. Dredge the pickles in the flour, then the egg, and then the cornmeal.
4. In batches, carefully lower the pickles into the oil and fry for 3 minutes.
5. Using a slotted spoon remove from the oil to paper towels to drain.
6. Transfer to a serving platter and serve with Honey Mustard Sauce.
7. In a small bowl, stir together all the sauce ingredients until smooth.

vegetable oil, flour, salt, eggs, cornmeal, bread, honey, sour cream, dijon mustard, mayonnaise, honey

Taken from www.foodnetwork.com/recipes/paula-deen/deep-fried-pickles-recipe.html (may not work)