pickles that are deep fried

1/2 cup mayonnaise
1 Tablespoons drained, chopped capers
2 teaspoons Dijon mustard
1 Tablespoon  fresh tarragon, chopped
vegetable oil, 6 cups
1/2 cup milk
1 egg
1/3 cup yellow cornmeal
3 Tablespoons breadcrumbs plain and dry
3/4 teaspoon dry Cajun seasoning
12 Kosher dill pickle spears from 24 ounce jars drained and patted dry
2 Tablespoons all purpose flour

For dipping sauce, combine mayonnaise, capers, mustard and tarragon.

In heavy pot. heat 1 1/2 inches oil to 350F on deep fry thermometer over medium high heat. In bowl, whisk together milk and egg. In separarte bowl, combine cornmeal, bread crumbs and seasoning. Toss pickles in flour, then coat with egg mixture, letting excess drip off. Toss in cornmeal mixture until completely coated.

Fry pickles in batches until golden, 1-2 minutes; drain on paper towels. Serve immediately with dipping sauce.