Fried Pickles With Spicy Dipping Sauce

For sauce:
• 2 eggs
• 1/2 teaspoon salt
• 1/2 lemon, juiced
• 2 cups canola oil
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Crystal Hot sauce
• 2 tablespoons chopped scallions (green part only)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 lemon, juiced
  For the pickles:
• 1 1/2 cups sliced dill pickles, drained and patted dry
• 4 eggs
• 1 cup milk
• 1 cup yellow cornmeal
• 1 cup masa harina
• Oil, for deep-frying
• 2 tablespoons Essence
  Emeril's ESSENCE Creole Seasoning:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

  Prepare sauce: In a blender combine eggs, salt, and juice of half a lemon. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Transfer to a non-reactive bowl and add all remaining ingredients. Season with salt and pepper to taste. Set aside to serve with fried pickles.

  Drain pickle slices on paper towels. Combine the eggs and milk. Coat pickles with egg wash. Combine cornmeal and masa harina and season with Essence. Transfer pickles to seasoned cornmeal, shake off any excess, and deep fry in 350 degree F. oil in batches until golden brown, about 3 minutes. Drain well on paper towels before serving with SPICY DIPPING SAUCE alongside BBQ PULLED PORK WRAPS.

  Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly. Yield: 2/3 cup

  Yield: about 2 cups fried pickles, enough to garnish 6 sandwiches