Recipe - Fried Fish

4 FISH FILETS (up TO 6)
3 sl LEMON TO COVER EACH FILET
BUTTERMILK AS NECESSARY TO
COVER FILETS

SEASONED FLOUR
2 cup PANCAKE MIX
2 One half cup CLUB SODA
1 One half cup VEGETABLE OIL FOR FRYING

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 buttermilk. 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
wellseasoned 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 One half 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 BakeryShoppe Digest V1 #233 by CHEBECK@aol.com on Sep 12, 1997