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1. Pat pickle slices dry with paper towels. In a small bowl, combine cornmeal, flour, garlic powder, and pepper. In another small bowl, combine eggs and milk. Dip pickle slices into egg mixture, then into cornmeal mixture, turning to coat. Repeat dipping pickle slices into egg mixture, then into cornmeal mixture.
2. In a large skillet, heat 1/4 inch of oil over medium heat. Fry pickle slices, one-fourth at a time, in hot oil for 3 to 4 minutes or until crisp and golden brown, turning once. Remove pickle slices and drain on paper towels.