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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 625
% Daily Value**
Total Fat 7g
10%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 63mg
21%
Sodium 2203mg
92%
Total Carbohydrate 93g
31%
Dietary Fiber 3g
13%
Sugars 14g
Protein 45g
Vitamin A  7%Vitamin C  4%
Calcium  24%Iron  18%
Potassium  26%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Arthur Teacher Style Fish

Recipe Tags: Seafood Recipes

Date Added: June 11, 2009

Ingredients:

1 Teaspoon Pepper
3 Cups Pancake Mix
2 Tablespoons Lemon Juice fresh
1 Teaspoon Basil
2 Cups Flour unsifted
1/2 Teaspoon Garlic Salt
3 Pounds White Fish Firm, White
1 Cup Milk or more as needed
2 Cups Club Soda (approx.)
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Directions:

1. Cut fish fillets in half, making triangular shape.

2. Cover with milk and lemon juice and refrigerate 3-4 hours.

3. Drain off milk. Dip fillets in flour to coat each piece lightly.

4. Let dry on a cookie sheet, making sure pieces do not tough.

5. Add oil to deep fryer or heavy pan to a depth of at least 3 inches.

6. Heat oil to 425~. Combine pancake mix, basil, pepper, garlic salt and enough soda to make a thick batter, about the consistency of buttermilk.

7. Dip floured fillets in batter and add to the hot oil one at a time.

8. Fry 4-5 minutes. Remove fillets to cookie sheet, again, not letting them touch and keep warm in a 250~ oven.

9. Deep fry remaining fillets, keeping the depth of the oil at least 3 inches.

10. NOTE: Do not heap fish as this creates steam in the oven and makes coating soft.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Fish, Gluten, Sulfites, Garlic, Fructose Malabsorption, Iodine allergies.
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