Ingredients

Horseradish Buttermilk Dip:

• 1(2-inch) piece fresh horseradish
• 1 lemon, juiced, plus more if necessary
• 1/2 cup buttermilk
• 1 teaspoon Dijon mustard (recommended: Maille)
• 1 egg yolk*
• 3/4 cup blended oil
• 1/2 teaspoon kosher salt
• Pinch ground white pepper
• 1 gallon peanut oil, for frying

Beer Batter and Pickles:

• 1 cup all-purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1/8 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• Pinch cracked black pepper
• Pinch cayenne
• 1/2 cup buttermilk
• 1 cup pilsner-style beer
• 5 fresh kosher dill spears
• Salt and freshly ground black pepper

Directions

• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.