Fried Pickles

One 16-ounce jar sliced dill pickles

1 cup buttermilk (see Note, page 105)

2 tablespoons Louisiana hot sauce

1/2 cup all-purpose flour

1/2 cup cornmeal

1 tablespoon Creole Seasoning

or Emeril’s Original Essence,

plus more for dusting

Vegetable oil, for deep-frying