Drain pickles well and blot dry with a paper towel.
Heat oil in pan on cooktop or in deep fryer to 365 degrees. Oil should be at least 1" deep.
Mix cornmeal, flour and Old Bay seasoning in a gallon-size ziploc bag
Have an empty plate and a plate lined with paper towels ready for the next steps...
Add 1/3 of the jar of drained and blotted pickles to the ziploc bag with the flour mixture. Shake, shake, shake to coat the pickles.
Remove the pickle slices and place on the empty plate.
Once oil has reached 365 degrees, slide the pickles directly from the plate into the oil. Fry for 2-3 minutes until they are starting to lightly brown.
While the first batch of pickles is frying, add another 1/3 of the jar of pickles to the flour mixture. Shake, shake, shake and then place them onto the empty plate. You'll have them ready to go when the first batch are done.
Remove the first batch from the fryer and place on the paper towel-lined plate to absorb any excess oil.
Slide second batch into the fryer.
Repeat this process one more time to fry all of the pickles.
Serve with a side of ranch dressing.