Canola oil, for frying (about 10 cups for a 4-quart Dutch oven)
4 large kosher dill pickles, sliced thin on the diagonal
Mix the buttermilk and eggs together in one bowl, and the flour, salt, and pepper in another.
Heat 2 to 3 inches of oil in a Dutch oven until it reaches 325 to 350 degrees on a deep-fry thermometer.
Line a baking sheet with a brown paper bag or paper towels.
Dip the pickle slices in the buttermilk mixture and then into the seasoned flour. Using tongs, drop the coated pickles, one by one, into the hot oil; fry about 2 pickles worth of slices in each batch. Be sure to regulate the heat so that the oil stays between 325 and 350 degrees.
When the pickles are a light golden color (this should take 7 to 9 minutes), remove them with tongs or a slotted spoon and drain them on the prepared baking sheet. Repeat with the remaining pickles.
Sprinkle a little salt on them (remember, pickles are pretty salty) and serve as you would French fries.
Recipe courtesy of the RIVER RUN COOKBOOK (HarperCollins, 2001)