· 1 cup buttermilk· salt and black pepper to taste· 1 (32-ounce) jar dill pickles, cut into 1/4-inch slices· 3/4 cup cornstarch· 2 cup yellow cornmeal· 1 teaspoon Lawry· 1 quart oil for frying
Step 1In a shallow dish, combine buttermilk, seasoning salt, and pepper. Place pickles in mixture and set aside.Step 2Pour the flour, cornmeal, salt and pepper into a large, resealable plastic bag; shake to mix well.Step 3Add pickles a few at a time, tumbling them gently to coat evenly with the flour mixture. Remove and place on prepared plate.Step 4In a heavy and deep pan, heat oil to 350 degrees F.Step 5Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.Step 6Let cool, and serve immediately. Ranch or other creamy dipping sauce is recommended.