Vegan Fried Pickles with Mississippi Comeback Sauce

1 Place the pickles on some paper towels, and top with more towels, and press down to dry them a bit.
2 Begin heating about 1/2 an inch of oil in a pan on medium high. Reduce heat if needed.
3 In a medium sized  bowl add the almond milk and lemon juice, and stir. Let sit for a minute to thicken. In a separate bowl, add the flour, salt, cayenne and paprika. Stir.
4 Place the pickles into the flour mixture, dredge and shake off the extra. Dip into the almond milk mixture, then dip back into the flour. Shake off the extra flour again. Repeat with all the pickles.
5 Once the oil is hot, fry the pickles in small batches for a minute or two on each side. Until nice and golden brown, You can reduce the heat of the oil if it starts to get too hot. Adjust as needed.
6 Once the pickles are done, place on a paper towel, and sprinkle with more salt.
7 Make the sauce, whisk all the sauce ingredients together in a small mixing bowl. Serve immediately! Dip and devour!