This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.



  1. Dip fillets in milk then lightly in flour.
  2. Dust off any excess flour and allow pieces to air dry on waxed paper for 5 minutes.
  3. Whip pancake mix with club soda to the consistency of buttermilk.
  4. Beat in the onion powder, seasoned salt, black pepper and garlic powder.
  5. Dip floured fillets into batter and drop into 425°F oil in heavy frying pan using meat thermometer then brown 4 minutes on each side.
  6. Arrange cooked fish fillets on a cookie sheet in a 325°F oven until all fish pieces have been cooked in oil.
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