Make the honey mustard bbq sauce. Whisk together ¼ cup mayonnaise with 2 tablespoon BBQ sauce, 1 tablespoon honey, 1 tablespoon dijon mustard, 1 teaspoon lemon juice, and a dash of Tabasco. Season with salt and pepper and set aside.

Slice the dill pickles into ¼ inch thick slices. Pat dry the pickle slices with paper towels. Make the beer batter by mixing together ½ cup all-purpose flour with 2 teaspoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper, and ¾ cup beer.

Heat frying oil to 375 degrees F.

Dip the pickles in the beer batter and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and place on paper towels to remove excess oil. Repeat with the remaining pickle slices.

Garnish Cajun beer battered fried pickles with chopped parsley and sea salt if desired. Serve with honey mustard bbq sauce.