Deep Fried Pickles with Creole Mustard Rémoulade
Executive Chef Jeff Tunks

Ingredients
1 tablespoon    chopped celery
1 teaspoon      chopped green onions
1 teaspoon      chopped parsley
1 tablespoon    chopped Spanish onion
3 tablespoons   ketchup
2 tablespoons   homemade mayonnaise
3 tablespoons   red wine vinegar
2 teaspoons     prepared horseradish
1 tablespoon    vegetable oil
3 tablespoons   tomato purée
3 tablespoons   creole mustard
1 teaspoon      Worcestershire sauce
2 teaspoons     paprika
1 cup           corn flour
1 tablespoon    creole seasoning
4 each          whole dill pickles
1 cup           Egg Beaters
2 quarts        peanut oil, for frying

Procedure
In a food processor, pulse the celery, green onions, parsley, and onions.  Add ketchup, mayonnaise, red wine vinegar, horseradish, oil, tomato puree, creole mustard, Worcestershire sauce, and paprika to the food processor and mix until combined.  Refrigerate sauce until ready to use (sauce can be made 1 day in advance and tastes better when made in advance).

In a small bowl, combine corn flour and creole seasoning.  Set aside.  Slice the pickles very thin, one-sixteenth inch chips.  Dredge the pickle chips in Egg Beaters and then coat with corn flour-creole seasoning mixture.  Deep fry at 375 degrees Fahrenheit in 2 quarts of peanut oil or other frying oil.  Fry the pickles until crisp, about 3-6 minutes.  Remove from oil, drain on paper-towel lined plate, and serve.