Unlike most fish batters that are made with beer, this one is made with a well seasoned buttermilk pancake batter from a box! It sounds a little strange, but it's absolutely delicious! Fried until crispy, the fish is perfectly cooked and surrounded by slightly sweet, light and airy batter - yum!
1cupbuttermilk pancake mix,store-bought, complete mix version; see post for more info
1cupwater
1tablespoonOld Bay Seasoning
1/2teaspoonsalt
1/2teaspoonground black pepper
1/4teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoonpaprika
vegetable or canola oil for frying
Instructions
In a bowl, beat together all ingredients except the oil and fish. Beat until smooth. Set aside.
Lightly pat the fish with paper towel to get rid of any moisture. If the fish was previously frozen, gently press down onto the fish to get rid of the excess water.
When you’re ready to fry the fish, set up a work station. First, pour about 4 inches of oil into a heavy bottomed pot. Turn on the heat and bring the oil to 350 degrees F.
Set a baking sheet with a wire cooling rack on it next to the pot.
Transfer the fish into the bowl of batter. Stir gently until all of the fish pieces are well coated.
Working with one piece of fish at a time, pick it up with tongs and allow the excess batter to drip off. Lower the fish into the hot oil.
Don’t overcrowd the pot. Fry them off about six to eight pieces at a time. Fry for about three or four minutes or until they are lightly golden.
Remove from oil and transfer to a prepared baking sheet. Keep fried fish in a single layer.
Serve immediately or keep in oven at 175 degrees F to keep warm.