INGREDIENTS

INSTRUCTIONS

Soak 3 pounds fish filets in just enough buttermilk to cover; refrigerate
in covered container with 1 fresh sliced lemon for 2 to 3 hours. Heat 8
ounces peanut oil or veg oil in heavy 2 1/4 quart saucepan, 2 1/2 inches
deep. Cut each fish filet in half (make triangle shape.) Coat in dry
pancake mix. In separate bowl, combine 2 cups pancake mix with just enough
bottles club soda (about 2 1/4 cups) to give the consistency of dairy
buttermilk. Dip floured filets into batter; let excess drip off into bowl.
Deep-fry about 4 minutes on each side until golden. Keep warm on baking
sheet in 300F oven until all pieces have been fried. Do not heap fish as it
creates a steam in oven that makes the coating soft. For chips, cut frozen
A&P brand cottage potatoes into halves; deep-fry as you would ordinary
French fried. (A&P cottage potatoes are in 2 pound bags in frozen foods.
Per serving: 524 Calories; 39g Fat (68% calories from fat); 41g Protein; 2g
Carbohydrate; 98mg Cholesterol; 123mg Sodium
NOTES : TJP note: Serve with Malt Vinegar.
Recipe by: Friends of M.C. Animals/tpogue@idsonline.com Posted to FOODWINE
Digest 14 Apr 97 by Terry Pogue <tpogue@IDSONLINE.COM> on Apr 14, 1997

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