In a large Dutch oven, pour oil to a depth of 3 inches. Heat oil to 360°.
In a shallow dish, whisk together buttermilk and eggs until combined. In another shallow dish, combine cornmeal mix, flour, red pepper, garlic powder, salt, and black pepper.
Dip pickle slices in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture to coat.
Fry pickles, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with Creamy Rémoulade.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/southern-fried-pickles-with-creamy-remoulade-recipe/