Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.
In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel lined plate. Repeat with remaining pickles and batter.
Serve with mustard and ketchup
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/06/23/pickle-corn-dogs/