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1
Pour about 2 inches of vegetable oil into a large skillet.
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2
Place the skillet over a large burner and heat the oil over medium-high heat.
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3
To check if the oil is hot enough, drop in a 1-inch cube of white bread.
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4
The bread should brown in a 40 count.
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5
While the oil is heating up, make the batter for the fish.
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6
In a wide mixing bowl, combine 2 cups of the pancake mix, 1 1/4 cups water, and the horseradish.
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7
Place the remaining 1/2 cup of pancake mix in another wide mixing bowl.
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8
Arrange the batter and the bowl of dry pancake mix near the cooktop and the heating oil.
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9
Line a plate with a few sheets of paper towels and keep it within reach.
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10
Season the fish with salt and pepper, then toss it in the dry pancake mix, coat evenly, and shake off the excess.
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11
The pancake mix will help the batter stick to the fish.
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12
Add the fish to the batter, flipping it around in the batter with a fork.
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13
You want the fish to be completely coated.
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14
Remove the fish from the batter, carefully place it in the hot oil, and fry for 4 to 5 minutes on each side, until deep golden.
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15
Remove from the oil and drain on the paper towels.
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16
While the fish is frying, make the watercresscucumber tartar sauce.
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17
In a bowl, combine the mayonnaise, pickle relish, chopped pickle, onions, dill, lemon juice, watercress, chopped cucumbers, salt, pepper, and some hot pepper sauce.
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18
To serve, top the crispy horseradish-battered fried fish with the watercresscucumber tartar sauce.
