Louisiana Fish Fry New Orleans Style Lemon Fish Fry 22oz

Drain juice from pickle jar and refill jar with buttermilk, Cajun Seasoning and garlic powder. Allow pickles to soak in buttermilk brine for at least one hour. Remove pickles from buttermilk brine and reserve brine to make dipping sauce. Pour Lemon Fish Fry into shallow bowl. Add pickles to bowl and toss to coat.  Heat oil in a deep pot to 350˚ F. Working in batches, carefully add coated pickles to hot oil. Fry for about 4 minutes, until golden brown and crispy. Drain on paper towels to remove excess oil. Combine liquid from buttermilk brine with dill, mayonnaise and paprika in medium bowl. Season with salt and pepper to taste. Serve dipping sauce with crispy pickle chips.