1. In a large, heavy saucepot (I love enamel pots for frying!), heat about 3 ½” of oil to 350°.

1. Meanwhile, with a fork, mix Fis-Chic Wonder Batter with Old Bay Seasoning.  Dredge each piece of fish in the dry mix.  (This will help the wet batter adhere to the fish.)

1. Add enough water to the dry mix to make a pancake batter-like consistency.  It should be about 1:1 water to dry mix.

1. One batch at a time, dip fish fillets (try to do the same thickness per batch) in the wet batter and carefully place in the hot oil.  Use tongs to protect your fingers!

1. Turn the fish after 2 minutes and fry until golden on both sides.  Even your thickest pieces of fish will only take 3-4 minutes per side.

1. When done, drain as much oil off each piece as possible and place on a parchment paper or foil lined baking sheet.  Salt immediately!  Keep warm in a 300° oven until all the fish is done and ready to serve.

Helpful Hints:

1. Prepare the fish – With a fillet knife (every kitchen should have one!) split the fillet into two sections – looking at the top of the fillet – you’ll see the natural line so that there will be a large, thick part, and a thinner part running down the length of the fish fillet.  If you turn the fish over, you’ll see that it runs along the center, dark flesh.  After you’ve split the fish, turn it over and cut the dark strip of meat out and discard.  Then, cut the two sections into portion-sized pieces.  Fry like sizes in the same batch of oil.

1. Watch the temperature of your oil.  It should remain around 350°.  The thermometer should be adhered to the side of the pot with the bottom tip submerged in the oil but not touching the bottom on the pot.

1. Don’t over-crowd the pot!  The fish fillets should not touch each other or they’ll stick together.  You will need to do a few batches!