Batter for Fish and Chips
Submitted by Daniel N. Paul
1 Cup of Flour
1 Cup of Aunt Jemima Pancake Mix
1 Teaspoon of salt
1 Tablespoon of sugar
1 Teaspoon of baking powder
1 Egg
This will make enough batter to prepare fish for about six adults. For Larger crowds just double or triple the ingredients.
For a crisper batter mix with water, for smoother use milk, or use a combination. Do not make it too watery.
Preparation for deep frying fish.
Break several eggs into a bowl and beat, dip cut up fresh haddock, or other fresh fish, into the eggs, roll in flour, then dip in fish batter, then place into hot deep fryer. Cook until slightly brown, remove, then do the same with the rest of the fish. Then return the fish to the fryer to golden brown and then serve.
Thank you Dan for this contribution. To learn more about Daniel N. Paul, You can read his Book "We Were Not the Savages" or visit his website www.danielnpaul.com
I would like to also like to thank Dr. Cosmas Ho and for taking the time to respond to my request. To learn more about Dr. Cosmas Ho, you can visit his website www.omega3sealoil.com .
In light of my Treaty day write up, I found the following recipe:
Savory Seal Hearts
1 Large Seal Heart
1 Cup Bread crumbs or cooked rice
1 teaspoon Parsley
1/2 teaspoon Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onion flakes, softened in lukewarm water
Slices of fat bacon
2 Tablespoons Melted Butter
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread like cords
Cut the heart into think slices.
Grease a casserole well into butter.
Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter.
Cover tightly and bake in a moderate over for at least 2 hours. Serves 4
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