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In a shallow dish, combine buttermilk, seasoning salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, salt and pepper into a large, resealable plastic bag; shake to mix well.
Add pickles a few at a time, tumbling them gently to coat evenly with the flour mixture. Remove and place on prepared plate.
In a heavy and deep pan, heat oil to 350 degrees F.
Fry 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.
Let cool, and serve immediately. Ranch or other creamy dipping sauce is recommended.