Place the buttermilk in a shallow dish. In a separate dish, mix the cornmeal and salt together. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400ºF. Transfer the pickles to a cooling rack set inside a half-sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.