2 to 3 pounds fish fillets
1 cup buttermilk pancake mix
1 cup seasoned fine dry bread crumbs
1/4 cup water
1 egg, beaten
vegetable oil for deep frying
Heat about 1/2 inch of oil in a large deep skillet over medium heat, about 360Â°. Cut fish in bite-sized pieces. Lightly sprinkle with seasoned salt and pepper. Combine pancake mix and bread crumbs in a large plastic food storage bag.
Dip fish in a mixture of beaten egg and water. Place fish in bag to coat with crumbs. Fry in hot oil for 7 to 8 minutes, or until golden brown, turning once.
Drain fish nuggets well on paper towels; serve fried fish nuggets immediately with cocktail sauce or tartar sauce.
Serves 6 to 8.