Arthur Treacher's Fried Fish

Recipe Instructions Cut fish fillets in half, making triangular shape. Cover with milk and lemon juice and refrigerate 3 to 4 hours. Drain off milk. Dip fillets in flour to coat each piece lightly. Let dry on a cookie sheet, making sure pieces do not touch. Add oil to deep fryer or heavy pan to a depth of at least 3 inches. Heat oil to 425 degrees. Combine pancake mix, basil, pepper, garlic salt and enough soda to make a thick batter, about the consistency of buttermilk. Dip floured fillets in batter and add to the hot oil one at a time. Fry 4 to 5 minutes. Remove filets to cookie sheet, again, not letting them touch and keep warm in a 250 degree oven. (Do not heap fish as this creates steam in the oven and makes coating soft.) Deep fry remaining filets, keeping the depth of the oil at least 3 inches.