Yield: approximately 8 servings

8 cups or more canola oil
1 cup whole buttermilk
1½ cups yellow cornmeal
½ cup all-purpose flour
2 teaspoons kosher salt, divided
4 cups garlic dill pickle slices, such as Wickles
2 cups Memphis Red Sauce
1. In a small heavy-bottomed Dutch oven, pour enough oil to fill halfway. Heat over medium-high heat to 350°.

2. In a medium bowl, add buttermilk. In a shallow dish, combine cornmeal, flour, and 1 teaspoon salt. Working in batches, dip pickle slices into buttermilk, then into cornmeal mixture, tossing gently to coat.

3. Fry in batches until golden brown, 2 or 3 minutes, adjusting heat if necessary. Drain on paper towels. Sprinkle with remaining 1 teaspoon salt. Serve with barbecue sauce.