Ingredients
3 lb. fish fillets
buttermilk
1 lemon, sliced
3 c. salad oil
1 c. pancake mix
2 1/2 c. club soda
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
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Wash fillets and place in flat baking dish. Cover with buttermilk and lemon slices. Cover and refrigerate 2 to 3 hours. Heat oil in heavy skillet. Cut each fillet in half to resemble a triangle. Coat each piece with pancake mix. In a separate bowl, combine 2 cups pancake mix with club soda to resemble consistency of buttermilk. Coat fillets and deep fry for about 4 minutes. Keep warm in a 300° oven. Serves 6 to 8.