2 lbs. Cod, Haddock, or Whitefish-skinned (The type of fish may depend on what is available in your area. A lean fish will make the best deep fried product).
2 cups Pan Cake mix
Juice from one lemon
¼ cup vegetable oil
Salt & pepper (to taste)
Use white ground pepper-you will get the pepper taste without the black specks in your batter.
Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy.
One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish.