Fried Pickles with Spicy Remoulade

Ingredients

• 1 cup buttermilk 
• 1.3 teaspoons ground pepper divided
• 2  eggs beaten
• 1  spring onion thinly sliced
• 0.8 teaspoon pepper black
• 2 teaspoons hot sauce divided
• 2 cups dill pickles divided drained sliced ( 4 pickles)
• 1 teaspoon kosher salt 
• 0.8 cup mayonnaise prepared
• 1 teaspoon onion powder 
• 1 cup saltines crushed finely
• 1.5 cups self raising flour 
• 2 tablespoons spicy brown mustard 
• 1 gallon vegetable oil for deep-frying
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• paper towels
• slotted spoon
• dutch oven
• colander

Directions

1. Combine pickles, buttermilk, 1 teaspoon hot sauce, Worcestershire and 1 teaspoon cayenne in a resealable container. Marinate in refrigerator until pickles are very cold and infused with flavor, about 1 hour.
2. While pickles are marinating, combine mayonnaise, mustard, reserved pickle juice, remaining 1 teaspoon of hot sauce, remaining ¼ teaspoon cayenne and green onion in a small bowl. Refrigerate until ready to use.
3. Combine flour, crackers, onion powder, black pepper and salt in a large bowl. Lightly beat eggs until frothy in separate, small bowl.
4. Preheat vegetable oil to 350°F in a deep-fryer or Dutch oven.
5. Remove pickles from refrigerator and drain in a colander. Dip pickles in eggs, and plunk them in the flour mixture, taking care to thoroughly coat them. Shake off excess breading. Fry in batches until golden, 3-5 minutes.
6. Remove with a slotted spoon and set on paper towels to drain.
7. Serve immediately with remoulade for dipping.