These golden and crispy fried pickles are served with mayo spiked with Old Bay and cayenne that balances out their brininess and adds an irresistable kick of spice.

To make the spicy mayo

1. In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.

To make the fried pickles

1. Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350F.
2. In a food processor, pulse the panko until finely ground.
3. Place the panko, flour, and egg into 3 separate bowls. Stir the baking powder into the flour.
4. Working with one pickle spear at a time, dredge in flour, allowing any excess to fall off. Dip each pickle into the egg, then coat evenly in panko.
5. Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate. Season immediately with salt and serve with a side of spicy mayo.