2 large dill pickles quartered
½ cup cornstarch for dusting
1 cup AP Flour
½ cup yellow cornmeal
2 cup buttermilk
Canola Oil for frying
Dry the pickles are much as possible. Place pickles in cornstarch to coat. Shake off excess cornstarch.
Mix flour, cornmeal, salt, pepper together to combine. Add buttermilk and mix to make a batter. Dredge the coated pickle in the batter and fry in 375 degree oil until golden brown.
Remove from oil to a cookie sheet lined with paper towels to drain. Season with sea salt immediately. Serve with ketchup or spicy aioli sauce.