Recipe - Fish And Chips

3 pound Fish fillet, mild/white
1 Whole lemon, cut or sliced up
8 ounce Oil, for frying
Pancake mix
Club soda
Buttermilk

Soak 3 pounds fish filets in just enough buttermilk to cover; refrigerate
in covered container with 1 fresh cut or sliced up lemon for 2 to 3 hours. Heat 8
ounces peanut oil or veg oil in heavy 2 One fourth quart saucepan, 2 One half 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 One fourth cups) to give the consistency of dairy
buttermilk. Dip floured filets into batter; let excess drip off into bowl.
Deepfry 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; deepfry 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