Cut fish fillets in half, making triangular shape. Cover with milk and
lemon juice and refrigerate 3-4 hours. Drain off milk. Dip fillets in
flour to coat each piece lightly. Let dry on a cookie sheet, making sure
pieces do not tough. Add oil to deep fryer or heavy pan to a depth of at
least 3 inches. Heat oil to 425~. Combine pancake mix, basil, pepper,
garlic salt and enough soda to make a thick batter, about the consistency
of buttermilk. Dip floured fillets in batter and add to the hot oil one at
a time. Fry 4-5 minutes. Remove filets to cookie sheet, again, not letting
them touch and keep warm in a 250~ oven. Deep fry remaining filets, keeping
the depth of the oil at least 3 inches. NOTE: Do not heap fish as this
creates steam in the oven and makes coating soft.
Posted to EAT-L Digest 25 Sep 96
Date: Thu, 26 Sep 1996 18:07:26 -0400
From: Simps <c.simpson@WORLDNET.ATT.NET>
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”
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