Place the flour and smoked paprika in one bowl and mix to combine.

Place the beaten eggs in another bowl and finally the panko bread crumbs in the third bowl.

Drain the pickle slices and pat dry then drop into the flour and coat on all sides. Shake off any excess flour then drop into the beaten egg.

Finally drop onto the panko breadcrumbs and press to ensure the crumbs stick to the pickle slices.

Lay the coated pickle slices onto a plate until all slices have gone through the breaded process and are ready to fry.

Heat one and a half inches of oil in the base of a pan and once a crumb of panko sizzles when dropped into the oil, the oil is ready to fry the pickles.

In batches so as not to overcrowd the pan, gently lower the pickle slices into the hot oil and cook for a few minutes on each side until golden brown then remove to a plate with kitchen paper to absorb any excess oil. Repeat the process until all pickles have been cooked.

To make the dipping sauce mix together the mayonnaise, mustard and lemon juice.

To serve, lay the pickles onto a serving platter with a dish with the dipping sauce on one side.