BATTER:

2 c. prepared pancake flour
Pinch baking powder
3 eggs
1 c. milk

This amount should be sufficient for 2 1/2 or 3 pound fish fillets. Thoroughly dry fish with paper towel. (Small thin fish fillets lightly salted.) Dip in batter, allowing excess to drip off. Fry a few at a time in deep fat (use oil) about 325 degrees. Drain well on wire rack before transferring to platter.