In a Dutch oven over medium heat, fill halfway with the oil and heat to 350 degrees F.
In a mixing bowl, whisk together the cornmeal, seafood seasoning, salt and cayenne until combined.
In small batches, dredge the still-wet pickled carrots, jalapenos and dill pickles in the breading, and toss to coat. Fry the pickles in batches, being careful not to overcrowd the oil, until golden, about 5 minutes. Repeat with the remaining pickles. Drain on a paper-towel-lined plate.
Stack 6 fried pickles, alternating varieties, on a 4-inch skewer. Serve with a bowl of Angry Sauce. Prepare for a barrage of high fives from your bros.
Mix the mayonnaise, chile paste, vinegar, soy sauce, ginger, sugar and garlic in a bowl. Adjust the seasoning if necessary.