Fish and Chips

• 3 lb Fish fillet, mild/white
• 1 Whole lemon, sliced
• 8 oz Oil, for frying
• Pancake mix
• Club soda
• Buttermilk

Instructions

1. 1

   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.

2. 2

   Heat 8 ounces peanut oil or veg oil in heavy 2 1/4 quart saucepan, 2 1/2 inches deep.

3. 3

   Cut each fish filet in half (make triangle shape.) Coat in dry pancake mix.

4. 4

   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.

5. 5

   Dip floured filets into batter; let excess drip off into bowl.

6. 6

   Deep-fry about 4 minutes on each side until golden.

7. 7

   Keep warm on baking sheet in 300F oven until all pieces have been fried.

8. 8

   Do not heap fish as it creates a steam in oven that makes the coating soft.

9. 9

   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.

10. 10

    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.