Start by making the dip. Now, if you want a super thick dip, hang the yoghurt for 1-2 hours in a sieve over a bowl in the fridge to thicken the yoghurt. Or you can buy hung yoghurt, or not bother at all, up to you.

Tip the yoghurt into a bowl and add a hefty pinch of salt. Finely chop 2 tbsp of the capers and add to the yoghurt. Add the garlic powder and stir to combine. Finely chop the herbs and get those into the bowl with the zest of the lemon. Cut the lemon into wedges and save for later. Taste the dip for seasoning and adjust with salt and pepper as you like.

Drain the pickles (save the brine) and pat dry. Cut into your desired shape, you can go for long spears or cut into 1cm thick coins.

Set up 3 bowls. In the first bowl, add the flour and 2 tbsp of the cajun seasoning, mix together and add a pinch of salt and pepper. In the second bowl, add the eggs with a splash of brine and a pinch of salt. Beat until smooth. In the third bowl, place the breadcrumbs.

Preheat a pot of vegetable oil (filled no more than ⅔) to 180°C. Pass the pickles through the flour, then the egg, then the breadcrumbs, being very thorough and making sure each is nice and even.

Working in batches, fry the pickles until crispy and golden brown. Season the pickles with salt and the remaining cajun seasoning.

Serve the pickles right away with the yoghurt dip, lemon wedges and crispy capers. Great with a cold beer.