I don't have a recipe per se but, I drain sliced dill pickles and sometimes I bread them in fish fry. I use the plain as opposed to the seasoned fish fry.. I have also, drained them, lightly floured them, put them in milk and then in the fish fry. I like the first method best, because they do not have a thick crust. The restaurant owner down the street just breads them in fish fry. The key I think and from what she says is to have your grease at least 350, do not overcrowd them, and drain well.