This super unique take on a Southern classic highlights fried fish and a spicy honey drizzle

Ingredients

For the Jalapeño Honey 

1 cup honey 

1 jalapeño, stemmed, seeded, thinly sliced 

For the Pancakes 

1 1/2 cups all-purpose flour, sifted 

3 1/2 teaspoons baking powder 

1/2 teaspoon kosher salt 

1 tablespoon granulated sugar 

1 1/4 cups milk 

2 large eggs 

3 tablespoons unsalted butter, melted 

2 tablespoons canola oil 

For the Buttermilk Fried Fish 

2 cups buttermilk 

1 cup all-purpose flour 

1 teaspoon baking powder 

2 teaspoons kosher salt 

1 teaspoon ground cumin 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon ground black pepper 

1 cup canola oil 

4 thick, firm white fish fillets, such as halibut, halved crosswise 

Directions

1. Make the jalapeño honey: Place the honey and sliced jalapeño in a saucepan set over medium-high heat. Stir to combine and let the honey come to a boil. Once the honey starts to boil, reduce the heat to a very low simmer and let the honey simmer for about 15 minutes. Remove the pan from the heat and set aside.

2. Preheat the oven to 200°F. 

3. Make the pancakes: In a large bowl, combine the flour, baking powder, salt, sugar, milk, eggs, and butter. Whisk until just combined. (Make sure not to overmix the batter; there should be small lumps.) 

4. Heat a large skillet over medium heat, then add the oil to the skillet. Once the skillet is hot and the oil is shimmering, add 1/4-cup portions of the batter to the pan, being careful not to overcrowd the pan. Cook on each side for about 3 minutes, or until golden brown and cooked through. Repeat with the remaining batter. Transfer the pancakes to a baking sheet and keep them warm in the oven while you fry the fish. 

5. Prepare the fish: In a large, wide metal bowl, combine the buttermilk, flour, baking powder, salt, cumin, onion powder, garlic powder, and black pepper. Whisk all the ingredients together until the batter is smooth. 

6. In a large cast-iron skillet set over medium-high, heat the oil to 350°F. (If you don't have a thermometer, look to the point when the oil has just barely started to smoke.) Once the oil is to temp, reduce the heat to medium-high, dredge 1 fish fillet in the batter so that it is fully coated, and transfer the fillet to the hot oil. Fry on each side until golden brown and cooked through, about 3 minutes per side, 5 to 6 minutes total. Transfer to a paper-towel-lined plate and repeat with the remaining fillets. 

7. To serve, divide the pancakes among 4 plates, then top each with a fried fish fillet and drizzle with the warm jalapeño honey