1 (16 oz.) jar whole dill pickles, 1 cup low-fat buttermilk, 1 egg, hot sauce, to taste, 1 cup panko bread crumbs, 1/4 cup yellow cornmeal, 1/2 teaspoon paprika, 1/2 teaspoons granulated garlic, 1/2 teaspoon cayenne, 1/2 teaspoon Italian seasoning, 1 1/2 teaspoon Cajun seasoning salt, 1/4 teaspoon dried dill weed, 1/4 teaspoon baking soda, oil for frying
Drain and save the pickle juice. Dab and dry the pickles with a paper towel, slice them lengthwise, set them aside. Get out a bowl, add the buttermilk, egg, hot sauce, paprika, garlic, cayenne, Italian seasoning, salt, dill weed, and baking soda, mix well. Add the bread crumbs and cornmeal to a plate. Run the pickles through the batter, toss in the bread crumb mixture, set aside for a minute or two. This process allows the batter and crumb mixture to adhere to the pickles, redip if necessary. Get out a heavy skillet add 2-inches of oil heat to 450 degrees. Add the pickles to the skillet, do not crowd, fry until golden brown and crispy. Serve with pickle juice added to the creamy horseradish for a dipping sauce.