Lone John Sliver

2 1/2 lb fish fillets
1 oil
1/2 c beer
1/2 c self-rising flour
THE BATTER =====================
2/3 c beer
1/3 c lemon juice
1 egg
1/2 c bisquick
1/2 c self-rising flour
THE BATTER: In a 1 1/2 quart mixing bowl, with wire whisk, whip 2/3 cup beer,
lemon juice, egg, Bisquick, and 1/2 cup self-rising flour together till smooth. Then
let it stand ten minutes at room temperature before using. Meanwhile place two
soup or cereal bowls on counter near the stove so that you can work quickly in
coating food and getting it into the hot oil.
In one small bowl put 1/2 cup beer and into the other put 1/2 cup self-rising flour.
Have a cookie sheet on hand. Cover half of it with paper towels for draining the
fried foods. The other half leave plain for drying the coated food before you dip it
into batter.
Allow 1 1/2 to 2 1/2 lbs. fish fillets to serve 4 people. Cut each fillet in half to
resemble triangles. Dip 1 piece at a time, first into beer. Let excess drip off. Coat
lightly then in the self-rising flour.
Place floured pieces on cookie sheet to dry 2 or 3 minutes. Then spear piece
with 3-tined fork or tip of sharp knife & coat in prepared batter...evenly but lightly,
letting excess drip back into bowl of batter.
Fry few pieces at a time in 385 to 400 degrees F oil, at least 2 1/2"
to 3" deep in heavy saucepan or use electric fry pan with temperature
control dial to regulate heat of oil.
Allow about 3 or 4 minutes per side for each piece of batter-coated
fish, turning once to brown other side. Remove from oil with tip of
sharp knife. Drain on paper towel. Keep warm on cookie sheet in 300
degree F oven till all pieces have been fried.
SHRIMP-DEEP FRIED: Substitute large or jumbo shrimp preferably frozen,
cooked, ready to serve shrimp, that have been completely thawed,
following the Lone John Sliver recipe exactly, using the shrimp in
place of the fish triangles. Be sure to dip the shrimp 1st in the
beer and then into the self-rising flour before coating in prepared
batter. Fry as directed for fish in above recipe. 1 pound serves 4.