Fried Pickled Okra

In a large skillet, pour oil to a depth of 1 1/2 inches. Heat oil over medium heat to 350°.

In a shallow dish, combine cornmeal mix, flour, garlic powder, red pepper, seasoned salt, and black pepper.

In a separate shallow dish, combine reserved pickled-okra juice and egg, whisking to combine. Dip pickled okra into egg mixture, allowing excess to drain. Coat pickled okra in cornmeal mixture. Fry in batches for 1 to 2 minutes per batch or until golden brown. Drain on paper towels. Serve with Horseradish Dipping Sauce.

In a medium bowl, combine sour cream, mayonnaise, horseradish, garlic powder, seasoned salt, black pepper, and red pepper, stirring to combine well.