Crispy Fried Fictitious Fish
- 3 lbs fish fillets
- 2 cups all-purpose flour
- 3 cups boxed pancake mix
- 3 cups Club Soda
- 1 TB onion powder
- 1 TB season salt
Rinse fish fillets in cold water. Drain on paper toweling.
Cut each fillet into 2 pieces, so that they resemble the triangular shapes. Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the Club Soda to the consistency of buttermilk—pourable, but not too thin and not too thick. Beat in the onion powder and season salt.
Dip floured fillets into batter, 1 piece at a time and drop into 425F oil in heavy 2 1/4-qt saucepan using meat thermometer electric skillet—with oil at least 2" deep. Fry few-pieces at a time. Do not crowd the pieces. Turn to brown each side. (About 4 mins per side). Remove carefully with tip of sharp knife—as tongs might break the coating. Arrange on cookie sheet in 325F—oven till all pieces have been fried.
TO SERVE FICTITIOUS FISH DISH:
Arrange fried pieces of fish in single layer in shallow roasting pan or oblong baking dish.
Slice a fresh lemon into paper-thin wheels and arrange in between fish fillets. Add about 2 TB warm canned chicken gravy to top of each piece of fish. Rub some dry minced parsley flakes between your fingers to a fine dust over each piece and add 1 or 2 slices of pimiento stuffed green olives to center of the piece, for garnish.
Arrange whole "Roasted Potatoes" in between fish pieces and lemon slices and serve while piping hot. Serves 4 to 6.