** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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