Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 on Apr 14, 1997
