16 fluid ounces whole dill pickles (1 jar)
1 cup buttermilk
2 Tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tablespoons season salt
4 cups vegetable oil for frying
Salt to taste
Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl.
In a separate bowl, combine the flour, cornmeal and 2 tablespoons of season salt. Heat the oil in a medium pot to 350 degrees. Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter.
Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with season salt, to taste. Repeat with the remaining ingredients. Serve hot.