| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 4 | FISH FILETS (up TO 6) | |
| 3 | sl | LEMON TO COVER EACH FILET |
| BUTTERMILK AS NECESSARY TO COVER FILETS | ||
| 2 | c | PANCAKE MIX |
| 2 1/2 | c | CLUB SODA |
| 1 1/2 | c | VEGETABLE OIL FOR FRYING |
INSTRUCTIONS
SEASONED FLOUR This is a recipe I picked up from the Internet, because it started off with "I don.t like fish, except this." Sounded good to me right then, and further when the recipe made reference to it being "like Long John Silver.s fish," this interested me too. I have edited the recipe, which called for "deep frying 4 minutes on each side." I find this too long, and have settled for 2 minutes each side, max. I love the crust, and I think the batter would be good for shrimp. Work the cooking time out to suit yourself. IT IS EXCELLENT! Rinse and dry filets, putting into container with top cover for marinating. Top the fillets with lemon slices and cover with butter-milk. Close container and refrigerate for several hours prior to cooking. Prepare batter by combining Pancake mix and Club Soda. Heat vegetable oil in 2 1/2 quart heavy sauce pan. Remove filet, cut in half, and dredge in well-seasoned flour. Lift with tongs and submerge in Pan Cake - Club Soda batter. Still using tongs, allow excess batter to drip back into bowl, and place fish fillet halves into hot vegetable oil. Cook for 1 1/2 to 4 minutes per side to taste. Place onto paper towels to drain, and "hold" in 250 degree oven until all fillets have been cooked. Serve immediately with tartar sauce or condiment of choice. Posted to Bakery-Shoppe Digest V1 #233 by CHEBECK@aol.com on Sep 12, 1997
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