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For the breading and frying: Put the oil in a deep fryer or large pot and preheat to 350 degrees F.
Put 2 cups of the flour in a bowl. Put the buttermilk in another bowl. Mix the cornmeal, the remaining 1 cup flour, the Cajun spice and salt together in a third bowl. Dip 2 cups of the pickles into the flour and then shake off the excess. Next dip the pickles into the buttermilk, and finally into the cornmeal. Shake off the excess. Deep-fry the pickles until golden brown, for 3 to 4 minutes. Bread and fry the additional pickles.
Serve with your favorite remoulade sauce.