Add oil to frying pot and start to heat to 375 degrees F.
Pat the dill pickle slices dry with paper towels.
Add the milk and egg to a bowl and beat well.
In another bowl, mix the flour, cornstarch, garlic powder, onion powder, black pepper, and Creole seasoning.
Take a dill pickle slice and drop it into the flour. Turn to coat well, the dip it quickly into the egg wash. Drop it back into the flour mixture again, turning to coat. Repeat with about 10 pickle slices. You don't want to fry too many at once or they may stick together.
Once the oil has reached 375 degrees F, carefully drop the battered pickle slices into the hot oil. Fry for about 3 minutes, until golden brown.
Remove the pickles from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain. Repeat with remaining pickles.
Serve with your favorite dipping sauce like ranch, ketchup, Outback blooming onion sauce, aioli, remoulade, etc.