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Fish and Chips
3 lb Fish fillet, mild/white
1 Whole lemon, sliced
8 oz Oil, for frying
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.