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Cut into strips (finger size).
15 minute soak in low fat butter milk (not 1% or 2%).
Toss together the spice kit.
I like 1 part old bay, 1 part hungarian paprika, 1/2 part black pepper, 1/2 part kosher salt. Mix well.
Add a few cups of crisco to a cold cast iron pan and let it heat up until the oil reaches 350. (use a candy or electronic thermometer). You will need enough crisco for them to sink and be submerged in the oil. BTW keep a splatter guard handy and use it.
I use crisco for frying because it produces no fry smell and has no taste.
Put some normal flour (ap) into a dish. Then take an oven rack or a cake cooling wire pan and set that on some paper towels.
Ok remove fish from buttermilk, then shake spice mix on, then roll in flour and shake off excess. let sit while you do the others. Sitting is important.
Once all battered up carefully slide them into the oil but do not crowd the pan. Flip them once in the oil. Just need them to turn a light golden color.
Remove them with a wire basket strainer and set on cooling rack and finish others.
Serve with wedges of lemon, coctail and or tarter sauce and a bottle of hot sauce.
I put spice under flour because it is a waste to put them in flour and spices burn.
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