Beer battered is the way to go, my friend
You’d be surprised with the results you get from following this simple recipe.
Hear the oil—you’ll want it pretty hot since all you’re trying to cook is the outside, so 365° or 375°. Drain the pickles in a colander or strainer. Dredge them in the cornmeal. Fry.
The best sauce for fried pickles? Remoulade. Spicy mustard, mayonnaise, green onions, hot sauce.
While I’m at it, variations on Remoulade are the basis for my potato salad (add red onion and a bunch of roasted garlic), cole slaw (I add a little red onion and maybe some pickle relish), devilled eggs (add bacon and yellow mustard for sourness and color, maybe horseradish, although if your mustard is spicy enough it you don’t need it).