Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Firm white fish fillets

  2. 2 tablespoons 30ml Lemon juice

  3. 1 cup 237ml Milk - or more as needed

  4. 2 cups 125g / 4.4oz Flour

  5. 3 cups 330g / 11oz Pancake mix

  6. 2 cups 396g / 13oz Club soda - (approximately)

  7. 1 teaspoon 5ml Basil

  8. 1 teaspoon 5ml Freshly-ground black pepper

  9. 1/2 teaspoon 2 1/2ml Garlic salt Cooking oil - for frying

Instructions Jump to Ingredients ↑

  1. 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.


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