Recipe - Gaudets Deep-Fried Pickles

1 cup Sour cream
One fourth cup Prepared blue cheese dressin
1 16oz jar cut or sliced up dill pickle
Oil for deepfrying
One fourth cup Mayonnaise
2 tablespoon Dijonstyle mustard
3 cup Seasoned bread crumbs

Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a
serving bowl. Set aside. Dredge pickles in bread crumbs and deepfry in oil
at 350 degrees until golden. Serve with sauce for dipping. From: Steve
Herrick Source: [Bob Gaudet owner of the Porthole Pub, Lynn, MA] Source:
[Best Recipes July/August 1991]