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20 ea Bream Fillets

1 box Aunt Jemima Pancake Mix

1 can 7 Up or Light Beer

3 lb Can Crisco

Salt & Pepper

Place Crisco in large skillet and heat to 350º, nearly smoking. You will have already prepared the fish fillets as follows:

Wash fillets thoroughly in cold water, dry with paper towels. Take a large mixing bowl and pour in box of pancake mix. Mix in 7 Up or beer until mix is slightly thicker than making pancakes. Place fillets in pancake mix and thoroughly coat each piece. Remove from mix, draining excess in process. Let set at room temperature for 15 minutes. This leaves a nice even coat of batter on each fillet.

Add fillets to hot grease one at a time. Do not over fill skillet. About 10 fillets will fill a large skillet. Cooking time is short, one-two minutes per side. Let them float up and flip them one time. Remove when golden brown. Do not over cook. Remove fillet onto paper towels to drain. Fillets should be crunchy and delicious to the taste!

The same procedure can be used for onion rings, squash, etc. If you intend to serve with French fries, cook them first without the batter.

NOTE: Bream is a southern term, which denotes pan fish such as Bluegill, Shell Cracker, etc. The recipe also works for other species such as crappie.

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