Cut pickle spears in half lengthwise; pat dry, pressing between paper towels.
Whisk together fry mix, beer, and red pepper in a large bowl.
Pour oil to a depth of 2 inches into a heavy skillet or Dutch oven; heat over medium-high heat to 360°.
Dip pickles in batter, allowing excess batter to drip off. Fry, in batches, 3 to 5 minutes or until golden, turning occasionally. Drain on paper towels, and serve immediately.
Note: Serve with Dill Pickle Rémoulade, cocktail sauce, Ranch dressing, or ketchup.
Holley's tip: For light and crispy pickles, 360° is the ideal oil temperature. If it's too hot or not hot enough, the spears may burn or retain extra oil.