2-3 lb. fish fillets
1 qt. milk
1 fresh lemon sliced thin
About 2 c. flour
1 1/2 pt. corn or vegetable oil
2 c. Crisco (do not use lard)
1 tsp. sweet basil powder
1/8 tsp. oregano powder
1/8 tsp. sugar powder
1 tsp. pepper
1/2 tsp. garlic salt
3 c. boxed pancake mix
2-3 c. bottled club soda

Cut the fillets in half to resemble triangles. Put them in a bowl. Add the milk and sliced lemon over the top. This tenderizes the fish. Cover and keep refrigerated 3-4 hours.

Drain the fish thoroughly and dip lightly in flour to coat evenly. Set them not touching (which breaks up the coating) on waxed paper.

Meanwhile, put the oil and Crisco in a heavy saucepan. Heat to 425 degrees. Combine the remaining ingredients to give you a batter the consistency of buttermilk. Dip the floured fillets one at a time into batter. Cook about 3 minutes in hot oil on each side. Serves 4-6.