Beer-batter fried pickles with spicy ranch sauce

Pickles pictured with fried catfish and hushpuppies

Pickles, dill, sandwich slice, drained, dried	32 ounces
Egg	1 large
Beer	12 ounces
Baking powder	1 tablespoon
Salt, seasoned	1 teaspoon
Flour, all-purpose	1 ½ cups
Peanut oil
Sauce
Buttermilk	¾ cup
Mayonnaise	½ cup
Green onions, minced	2 tablespoons
Garlic, minced	1 clove
Hot sauce	1 teaspoon
Salt, seasoned	½ teaspoon

1. Whisk together the egg, beer, baking powder and salt. 
2. Gradually add flour, whisking until smooth. 
3. Heat oil to 375°F. 
4. Whisk together all the sauce ingredients, and garnish with seasoned salt; set aside.
5. Dip the pickle slices into the batter, allowing excess to drip off. 
6. Fry the pickles, in batches, 3 to 4 minutes or until golden. 
7. Drain and pat dry on paper towels; serve immediately with sauce.