Mix all ingredients together well and cover and refrigerate while making the pickles. If you like it spicy add more Cajun seasoning or horseradish or both. This sauce makes about 1 ¼ cups.

Using a strainer, drain pickles well and remove any small end pieces, then place each pickle slice on a paper towel lined plate to remove any excess moisture. Pat dry with additional paper towels if needed. Set it aside.

In a shallow bowl mix together all the batter ingredients and set aside.

In a separate shallow bowl mix together the breading ingredients and set aside.

In a pan or deep fryer preheat oil to 350-375 degrees.

Line two small cooking/baking trays. One tray with parchment paper for battered pickles before cooking; and one tray lined with paper towels for cooked pickles.

Working one slice pickle at a time, dip a pickle into the batter, coating each side of it, then placing the dipped slice into the panko mix.

Cover each side of the sliced pickle with the panko mixture, using your hands to pat the coating onto each side of the pickle slice. Then move that breaded piece to the parchment lined tray. (I use my left hand for dipping, then my right hand for coating. I try my best to make sure the left dipping hand doesn’t get into the coating, and vice versa. This helps try to keep things as clean as possible, but sometimes its fun to make a little mess!)

Repeat the process until all the pickle slices have been fully battered.

When the oil is at 350-375 degrees, it's ready to cook your pickles!

Using a pair of tongs, gently add the battered pickles into the hot oil, and cook for about 3 minutes on each side or until golden brown. (Adjust your stove temperature throughout the cooking process; when food is added, the temperature may change.)

Place cooked fried pickles on the second baking tray lined with the paper towel.

Serve immediately with a side of the spicy remoulade sauce and garnished with fresh chopped parsley, if desired.