Fried pickled cucumber appetizer

Ingredients:

• 0.5 cup mayonnaise
• 0.5 tsp paprika
• 3 tablespoons hot sauce
• 3.5 cups of milk
• 2 and 1/4 cups yellow cornmeal
• 2 cups of flour
• 1 tbsp + 1 tsp baking powder
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 3 large eggs
• 1 jar (700g) of pickled cucumbers, cut into sticks (about 14 sticks), patted dry
• Vegetable oil, for deep-frying
• Special equipment: deep-fry thermometer; approximately 14 wooden skewers, 20 cm long.

Preparation:

1. Pour about 2 inches of vegetable oil into a large, heavy-bottomed saucepan and heat over medium heat until a deep-fry thermometer reads 190°C (350°F). In a small bowl, combine the mayonnaise, paprika, and 1 tablespoon of hot sauce. Refrigerate until ready to use.
2. In a large bowl, combine the milk, cornflour, flour, baking powder, garlic powder, onion powder, cayenne pepper, eggs, the remaining 2 tablespoons hot sauce, a large pinch of salt, and black pepper to taste. Mix until the batter is smooth. Fill a 10-inch-deep container (such as a quart-size container) about three-quarters full with batter.
3. Thread the pickles onto skewers like candy canes. Working with 2-3 pickles at a time, hold them by the skewers and dip them in the batter to coat them completely. Remove the pickles from the batter (you may need to hold the end of the pickle to keep the skewers from falling out), immediately transfer to the oil, and fry until the batter rises and becomes crisp and dark golden brown, 2-3 minutes.
4. Using a slotted spoon, transfer the fried cucumbers to a plate lined with paper towels; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to heat the oil to the desired temperature before each batch. Serve with hot mayonnaise sauce.