FRIED DILL PICKLES

1 (16 oz.) jar dill pickle spears, 1 cup low-fat buttermilk, 1 egg. hot sauce, to taste, 1 cup panko bread crumbs, 1/2 tsp. paprika, 1/2 tsp. granulated garlic,  1/2 tsp. cayenne,1/2  tsp. Italian seasoning, 1 1/2 tsp. Cajun seasoning salt, 1/4 tsp. dried dill weed, 1/4 tsp. baking soda, and oil for frying

Drain the pickles and pat them dry with a paper towel, set aside.  In a bowl, make the batter, add the buttermilk, egg, hot sauce, paprika, garlic, cayenne, Italian seasoning, salt, dill weed and baking soda, mix well.  Add the bread crumbs to a plate.  Run the pickles through the batter the toss in the bread crumbs, set aside for a minute or two.  get out a heavy skillet, add 2-inches of oil heat to 450 degrees.  Drop pickles in skillet, do no crowd, fry until golden brown and crispy.  Serve with creamy horseradish and a ranch dip, sprinkle with Parmesan cheese.