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Cut the pickles in half lengthways and dab with kitchen paper to remove any excess moisture.
Add the batter ingredients to a large jug or bowl and whisk together until combined.
Place some of the panko breadcrumbs into a bowl.
Dip a pickle, one at a time, into the batter and then coat it with the breadcrumbs and lay on a parchment lined baking sheet. Your hands will likely get messy after a few dips as the batter is super thick. Add the panko in small amounts to the bowl so it doesn't clump together and refill as you go.
Heat a good amount of oil in a pot on the stovetop. You want enough oil so that the pickles will float.
Once the oil is hot, add the coated pickles to the oil. Take care not to over crowd them, I did about 4 at a time.
Cook the pickles for about 4 to 5 minutes, turning them halfway through with tongs, until they are golden brown.
Once cooked, place the fried pickles on kitchen towel to drain while you cook the others.