Dipped in thinned pancake batter.
From the box of L.R. from Winston-Salem, North Carolina.
French Fried Onion Rings and Seafood
Peel and separate into rings 2 onions. Dip onion rings into bowl of milk to moisten, then dredge moistened onion rings in Pillsbury’s Instant Flour (none other), then dip floured rings into a batter made of prepared pancake mix thinned to consistency of light cream with cold water and into deep fat–375 deg., fry until light brown and crisp.
Follow above process with seafood platters using shrimp, frying-size oysters, bay scallops (Fresh), fillets of haddock, sole, flounder and other choice fish).
Tartar Sauce for Seafood:
2 tablespoons of mayonnaise
Juice of large onion (put through fine shredder)
Juice of 2 lemons
3 or more tablespoons of sweet india pickle relish.