2 pound(s) skinless redfish or other fresh fish fillets
1 cup(s) buttermilk
1 cup(s) bisquick
2 teaspoon(s) salt
Directions:
1. Cut fillets into serving size portions. Place fillets in a single layer in a shallow dish. Pour buttermilk over fillets and let stand for 30 minutes turning once. Combine Bisquick and salt. Remove fillets from buttermilk and roll in Bisquick. Fry in hot oil for 4 to 5 minutes or until golden brown. Turn carefully and fry 4 to 5 minutes longer until flakes easily with a fork. Drain on paper towel. Serve with lemon wedges and malt vinegar.
