| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Fish and se | 6 | Servings | |
INGREDIENTS
| 3 | lb | Fish Fillets; Firm, White |
| 2 | tb | Lemon juice |
| 1 | c | Milk; or more as needed |
| 2 | c | Flour |
| 3 | c | Pancake mix |
| 2 | c | Club Soda (approx.) |
| 1 | ts | Basil |
| 1 | ts | Pepper |
| 1/2 | ts | Garlic salt |
| Cooking oil |
INSTRUCTIONS
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>
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