Mondays & Memories of My Mom – Imitation

Hi, Everyone! Happy Monday! I’m Laura Emerich and this is my blog about memories of my mom, Gloria Pitzer, and her legacy as the ORIGINAL Secret Recipe Detective. She liked to refer to herself as the “Rich Little” of the Food Industry because she could imitate their famous food products, at home in her own kitchen, like Rich Little could imitate the voices of famous people.. She never knew what they actually used in their own “secret” recipes, but she knew she could come up with a make-alike version based on what she could taste, smell and see. A few times, at the request of her readers and radio listeners, without actually trying the product, itself; Mom could come up with an imitation simply based only on their descriptions.

To imitate is to clone, copy, impersonate, mimic, replicate, reproduce, counterfeit, duplicate, fake, forge, match, mock, parallel, resemble, simulate, echo, mirror, parrot, pattern or represent something or someone. Imitation – according to Merriam-Webster – is something produced as a copy; resembling something else that is usually genuine and of better quality [https://www.merriam-webster.com/dictionary/imitation]. It’s quite ironic that so many others over the years, since Mom originated the Secret Recipes (T.M.) business, have imitated her, the original imitator. But not all of them have given her the appropriate credit due to her. Kudos to those who have given her the proper credit, though!

“Imitation is the sincerest form of flattery” – C. C. Colton

Most everyone has heard, “Imitation is the sincerest form of flattery”; one of Charles Caleb Colton‘s most famous quotes. Dictionary.com says, “to imitate someone is to pay the person a genuine compliment — often an unintended compliment.” You will, likewise, find at Wikipedia.org that imitation is also a form of social learning that leads to the development of traditions.

I really liked that last reference…”that leads to the development of traditions.” Who doesn’t have some old, family tradition that they follow, just as their parents and grandparents and previous generations did? Who hasn’t made new family traditions for coming generations to copy and embrace? Just think about it, at some point, all of those old traditions were, once, new traditions that were so enjoyed they were, thus, passed on to future generations and continue to be so. Cultures are built on traditions. One of my all-time favorite musicals is “Fiddler on the Roof”, which is chucked full of traditions and the struggles of keeping them or amending them to the ever-changing times – including a song about it!

When it came to imitations, it wasn’t very often that Mom received any praise from a major company for her make-alike versions of their famous products. She was often threatened with lawsuits. But, like I said previously, she really didn’t know what they actually used in their recipes, nor did she want to. She loved the mystery and sleuthing involved in solving it, just like a good Sherlock Holmes novel. She often changed the name to a “sound-alike” title for her make-alike versions – she would always jokingly say, “to protect the innocent!”

However, she was well received, even complimented, by some companies and their owners, such as Sanders Chocolates, Wally Amos of Famous Amos Cookies, Harland Sanders (the original owner of KFC) and White Castle; just to name a few. They found her imitations of their products flattering. In fact, I recently came across an old letter among some of Mom’s things that I got after her passing. The letter was from Gail Turley, Director of Advertising and Public Relations with White Castle (Columbus, Ohio) to Mom – and I remembered writing about it when I helped Mom with the rewriting of her favorite “Better Cookery Cookbook”. Gail Turley was very flattered with Mom’s imitation and dually impressed with Mom’s clever use of baby food to enhance the flavor of the beef. She even bought 15 copies of Mom’s cookbook (which contained the White Castle Hamburger knockoff) to share with some of her colleagues.

Mom’s make-alike version of White Castle hamburgers, also called “Sliders” because they’re so easy to eat (of which Mom called her version “White Tassel Burgers”), was one of the recipes she offered on her “free information” sheets. The White Castle picture with Mom’s original editorial on the company, along with other information and her make-alike recipe (all below), can be found on pages 12-13 of Mom’s last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.

WHITE CASTLE – In 1916, Walter Anderson started his career in the restaurant field by opening a rented, re-modeled streetcar and giving the food industry its very first “fast food” place. In 1921, he ran into some difficulties when he tried to lease another place to expand his operation. So, he turned to a Realtor by the name of Billy Ingram, who secured the needed lease for Anderson, and soon became partners with him in the hamburger restaurant. Eventually, the operation became entirely Billy Ingram’s, and today White Castle is a respected name that represents “quality” in the food industry.

Originating in Wichita, Kansas during “The Depression”, Ingram so-named his operation “White Castle” because it stood for purity, cleanliness, strength and dignity. He was a business man with high ethics. He was responsible for many changes in the business that initiated health inspections, to ensure that all restaurants complied with what Ingram personally felt was a responsibility to the customer. He invented utensils never used, such as the spatula and the grills that are still considered the most practical equipment.

White Castle has no special, secret recipe – but, the technique used to prepare their small hamburger is unique and unequaled by competitors. You must like onions to appreciate White Castle patties. The quality of the beef they specifically use that we couldn’t possibly equal it with what we buy in the supermarkets; so, I set to work to try to enhance the ordinary “ground chuck” available to us with a few ingredients that create a recipe reminiscent of Ingram’s “White Castles.”

A letter of appreciation from Gail Turley, Director of Advertising and Public Relations with White Castle Systems in their Columbus, Ohio headquarters reflected the feelings not often expressed by the major food companies, whose products I attempt to imitate with “make at home” recipes. “On behalf of White Castle System,” the letter said, “We are honored that you deemed the White Castle Hamburger worthy of an attempt at replication of the early days of White Castle and Billy Ingram…” And she enclosed a check to cover the cost of purchasing 15 copies of my first Secret Recipes Book to distribute to their Regional Managers. A far cry from the reaction I received from Orange Julius and Stouffer’s, who threatened legal action against me.

WHITE TASSLE BURGERS

Supposedly, the original beef mixture used in the famous White Castle patties during the early 30’s was of such high quality that there was no way to equal it [50 years later.] Today we send beef to the market much younger, before it has aged. Young beef has less fat, which Americans want. The marbleizing fat in older beef is what gives it flavor. To compensate for this, it seemed to me, ground beef’s flavor could be enhanced by adding another pure beef product – strained baby food. It worked!

  • 3-ounce jar baby food, strained veal
  • 1 ½ pounds ground round steak
  • 1 tablespoon onion powder
  • ½ teaspoon pepper

Combine all ingredients thoroughly. Shape into 12 rectangular, thin patties. Fry briskly on a hot, lightly oiled flat grill, making 5-6 small holes in each patty with the end of a spatula handle. After turning patties once, place bottom half of bun over cooked side of patty and place the top half of the bun over the bottom half. Fry quickly to desired “done-ness” and remove. Add pickle slices and a few tablespoons of chopped, grilled onions to each serving. Makes 1 dozen burgers.

This is a picture of Mom’s updated version from her “Free Recipes/Information” sheet (2000) – again, asking only for proper credit if you care to share it.

Mondays & Memories of My Mom – Grateful

Hello to everybody and happy Monday, again! For those whom are new to this site, let me introduce myself – I am Laura (Pitzer) Emerich and my mom is Gloria Pitzer, the ORIGINAL Secret Recipe Detective! I started this blog in September of this year to celebrate my mom’s legacy.

Mom’s 1983 cookbook’s back-cover, as found on page 316 of her last book – “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of Mom’s famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing).]

She was such a tremendous trail-blazer! Mom was the first one, starting back in the early 70’s, to discover ways for making your favorite restaurant & fast food dishes, as well as many grocery products, right in the comfort of your own home and she also found a way to share those “secrets” about which many companies wanted to keep her hushed. But the funny thing is, if she had actually “discovered” their real “secret” recipes, then it was purely by accident because Mom didn’t really KNOW any of their actual recipes unless they happened to share them with her (and only a few did so.) However, she could figure out the basics of any dish and tweak it to the specific flavors of a specific maker’s dish or product in order to imitate it! As Mom would always say, “I do with recipes what Rich Little does with voices!” She was the original pioneer of the “make-alike”, “copycat”, “eating out at home” and “homemade groceries” movements.

Besides her writing, cooking and artistic talents, Mom was a very devout Christian. No matter what problems and struggles were thrown into her path, she never lost her faith and she always found something in it by which to learn and be grateful. She often wrote about it (faith) in her cookbooks and newsletters, to simply share with and inspire others. Mom thought good cookbooks should feed the mind and soul, as well as the body; and that’s how she always wrote her books and newsletters – with “Food for Thought” editorials and quips, as well as some product or company history, little-known-facts and tidbits of information, as they related to certain recipes.

 Photo by Paul Jaekel, January 2016, at Mom’s 80th birthday party (Marysville, MI)

Last week was my first Thanksgiving without Mom here. It was a bitter-sweet experience. I miss her so much, but I’m also at peace and happy that she is with my dad now. He passed away over three years before Mom; and they were heart-wrenching days, weeks, months and years for her to be without him. They were together for 60 years – day in and day out – especially, after Mom started her “Secret Recipes” business and Dad left his employer to manage the business end of things for Mom, while she handled the creative and promotional end. Still, in those 39 months without Dad, Mom never lost faith that they’d, someday, be together again and that it was not for her to know why, how or when – only that it will be.

I am so grateful for everything Mom has given me and taught me in my life-time with her. As the last of the Thanksgiving left-overs disappear and we gear down for the final holiday shopping push – such as on this popular and ever-growing “Cyber Monday” extravaganza – I can only hope that everyone remembers those things for which they were giving thanks just a few days ago, as they gathered around the turkey laden table with family and/or friends, and that they are not letting the commercialism of the up-coming holidays interfere with those heart-felt thoughts of gratefulness. I think that gratitude is the simplest and purest gift that you can give anyone at any time – a smile and a “thank you” can go a long way – even for those whom we’ve perceived to have done us wrong in some way, we can be grateful for the learning experiences that are derived from the struggles we faced.

“Grateful for the Struggles” –

Sometimes, just for a moment – other times, for much longer. Nonetheless, we have to deal with each struggle as it arises. We don’t analyze what’s going on. We don’t blame other people for our pain. We don’t justify our fears, today, by regretting what took place in the past. We’re dealing with our attitude right now – right where we are in the present moment. We don’t worry about what will or won’t occur in the future. We are capable of making some good decisions when we are called on to make them. Whether we did or not in the past is the past. We’re not the same person, today, we were then. We’re not even the same person we were yesterday, but we are learning lessons all of the time. Melody Beattie [The Language of Letting Go] says, “Our past is a series of lessons that advance us to higher levels of living and of loving.” – Gloria Pitzer [The Recipe Detective ™ Secret Recipes Newsletter, Issue 218, November 2000; page 2]

Mom was always grateful for her “readers”, “listeners” and “fans” who kept her inspired with their requests to find the “secrets” to making this dish or that grocery product at home (and at less cost.) She was also very grateful to all the media sources (newspapers and magazines, as well as radio and TV talk shows) that interviewed, wrote and talked about her imprints in the food industry, especially in the “fast food” area. She was also grateful to us, her family, for supporting and helping her in so many different ways – as office, art and promotional assistants; as well as recipe and taste testers – but also including staying out of her hair when need be.

How the Trail-Blazing Began

Mom wrote the following editorial [found on page 24 of “My Cup Runneth Over – And I Can’t Find My Mop”, written and self-published by Gloria Pitzer, Dec. 1989] about her humble beginnings with recipe requests and popular fast-food make-alike dishes:

It was [in the early 70’s] while I was writing for the Pt. Huron Times Herald that I was asked to do the food page column…and found myself answering a stack of readers’ mail. The first question I came to really launched what was to become “Secret Recipes”. A reader wanted to know “how to make the sauce like ‘a place’ called McDonald’s puts on their double-decker hamburgers.”

“A place called McDonald’s” meant a drive into the city, where this place, then, only had one arch. A sample of their “secret sauce” turned out to be a very good Thousand Island dressing, not unlike what Bob’s Big Boy [later known as the Elias Brothers’ Big Boy] was already using on their double-decker. After a few taste tests at home, the family agreed that we had come pretty close to their sauce, and so I included my version of their product in my food column along with a few other tidbits. The response from readers was so gratifying that the editor was only too happy to have me continue along this path for several weeks to come. Each week, I took another famous place, similar to McDonald’s, and tried to recreate a dish at home that would come close to what the restaurant called a “secret recipe”.

I was doing just fine until the week I decided to do a cheesecake recipe – the one that “nobody doesn’t like”. Well, those wonderful people had just bought a whole page of advertising in that week’s food section, and they thought it was not only ungrateful, but down-right rude of us to run a recipe for a product that was supposed to be just like theirs. I could see their point. The editor was beside himself with worry and immediately told me to drop the column!

I thought ahead to the time when we could, as Colton once said, “flatter them with the sincerity of imitation”, but they were hardly flattered. I wanted to talk with the advertisers and try to work out something that w-o-u-l-d flatter them and their product, but the editor would not hear of it. He told me to go back to the old way of doing the food column…OR…I could pick up my check. Well, I was so sure that the recipe imitation idea would work, if not with his paper, with somebody else’s that I told him to “mail it to me!” And I went home to eventually start my o-w-n paper – what is now our “Secret Recipes Newsletter”, and as the events leading up to and beyond developed, step-by-step, the learning experiences contributed beautifully to the outcome.

This is the make-alike version of McDonald’s famous Big Mac Sauce that Mom developed for making at home, which she called “The Big Match Special Sauce”, including the introductory back-story, as seen on page 11 of her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of Mom’s famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)]; as well as being on Mom’s free recipes and information sheets, asking only for proper credit if you care to share it. The 8.25×11-inch, “Perfect Bound Softcover”, 322-page cookbook (also available as an eBook ) was published in January 2018 and can be purchased here: https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252 (ISBN: 9781504391214.)

   WE CAN’T TALK ABOUT HAMBURGERS without talking about the most successful of the fast food chains – McDonald’s! It’s the only company in the fast food industry that has succeeded in cornering the market on family food and fast service restaurants – the world over! McDonald’s was the trend-setter; the hometown hospitality example in the industry. They took meat and potatoes and turned it into a billion-dollar enterprise.

   Hamburgers, French fries and milkshakes were making their menu debut at “drive-in” restaurants, where car hops took your orders and returned with trays of food that hooked on to the window of your car. Kids cruised these places in their parents’ Edsel, Hudson and Kaiser-Fraser sedans back then. Hamburger “joints” were less than desirable to most people who appreciated good food and a pleasant dining-out experience. But these drive-ins had one interesting thing in common that appealed to the public – they were AFFORDABLE!

   It was 1954 and Ray Kroc, founder of McDonald’s, was 52 years old. Hardly the time in one’s life when they’d start to think about launching a new enterprise, but rather a time when most began to think about retiring! On one of his sales trips, Ray Kroc, a Dixie Cup salesman, met the owners of a thriving hamburger restaurant in California. Eventually, Kroc purchased the business from Maurice (Mac) McDonald and his brother, Richard. Mac & Dick had a fetish for cleanliness. Their place in San Bernardino was spotless! And much like Ray Kroc in his own experience years later, they weren’t too keen about teenagers. They avoided catering to the teenage market exclusively because kids loitered, were noisy and threw food around. The McDonald’s concept was for “the family!” McDonald’s wasn’t the first company to create a fast food concept; but, by far, it was the most recognized and the most profitable in the industry. While fast food has taken it on the chin for every conceivable infraction of culinary achievement that the critics could possibly contrive, McDonald’s still came out on top!

   THE BIG MATCH ATTACH – This is the double-decked, at-home-hamburger recipe that promises you will shock the socks off everyone who tries your improvisation of the famous “Golden Arch’s” very own “Big Mac”.

   All you need for one ‘Big Match’ is: 2 all beef patties, “Special Sauce”, lettuce, cheese, onions, pickles & 2 sesame seed buns. Sear both sides of the 2 patties in a bit of oil on a hot griddle, cooking to medium-well. Place each patty on the 2 bottom halves of the buns. To each of these, add a tablespoon of Special Sauce (see below), lettuce, cheese, onions and pickles to taste. Assemble one atop the other and add one of the bun tops to the top of that. Serve at once to anyone having a Big Match Attach!

THE BIG MATCH SPECIAL SAUCE

1 cup Miracle Whip Salad Dressing

1/3 cup creamy French dressing

¼ cup sweet pickle relish

1 tablespoon sugar

¼ teaspoon pepper

1 teaspoon dry, minced onions

   In a small mixing bowl, stir all ingredients together with a spoon, as listed. Makes 2-cups sauce. Keeps up to a week or so if refrigerated & well-covered. Do not freeze this.

Mondays & Memories of My Mom – Time to Make the Cookies

Happy holidays everyone! They are really creeping up fast! Thanksgiving is only 10 days away!!! Before we know it, it’ll be the Advent, Hanukkah, Christmas, Kwanzaa, Boxing Day, New Year’s Eve – and then a whole new year will be upon us! This was always the time for Mom to start baking like a “mad woman”, stock-piling and freezing dozens upon dozens of cookies, fudge and candy confections for gifts and entertaining.

There are so many different types of cookies – “more than Carter has…pills!” Sometimes they’re called “biscuits” or “bars” or “squares”. Some are “baked” in an oven – and even that fluctuates between hard, soft or chewy – while others are “set” in the refrigerator or freezer. Cookies use an array of ingredients including, but not limited to: butter, eggs, oil, peanut butter; plus, various sugars, flours, oats, spices and cocoas/chocolates. Many optional additions include coconut, peanuts, various nuts, candies, baking chips, raisins and many types of dried fruits. Some cookies are frosted or coated in some type of sugar. Mom even developed a cookie recipe a long time ago (as seen at the end of this blog), mixing dry cake and pudding mixes together with mayonnaise!!!

One of my earliest memories, from when I first started going to school, was of being afraid that no one would like me and that I wouldn’t have any friends. Mom gave me a lunch sack full of cookies and told me “the quickest way to their hearts is through their stomachs” and, if I shared the cookies with the other kids, I would surely make friends. It worked! In later years, it worked just as well to help my own kids “break the ice” and make new friends!

There’s no doubt that cookies make people feel good. They are often used as a reward for children, as well as adults, doing good deeds and using good manners, among many other things. Cookies can put a ray of sunshine in an otherwise gloomy day like nothing else can. There was a time, when my youngest child was diagnosed with Asperger’s Syndrome. She was withdrawn and anti-social, rarely smiled or showed any kind of emotion – but, mom could always pull her out of her shell, somewhat, with cookies! They were one of the few things that made her genuinely smile.

The following is Mom’s 1983 composition on the subject of “Cookies and Candies”, written for that particular chapter in her book, “The Better Cookery Cookbook”, plus her 1983 make-alike version of the Famous Amos cookies, which appear on pages 214-215 in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of Mom’s self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.

   COOKIES AND CANDIES really bring out the little child within us all. There is something almost rewarding about simple confections that the food industry has also been able to capitalize on the products of this division with great marketing success. The 1st bakery marketing efforts in the American frontier days included delicacies of French origin, Danish breads and cakes, Austrian strudel and pies of truly colonial persuasion. The candies, which were originally for special religious observances, have been taken into the fold of a prospering industry and have continued, despite repercussions of the critics, skepticism of sugar and artificial sweeteners, to please the public… 

…When I compiled my favorite cookie and candy recipes for this section, I was really torn between what to keep and what to leave out. I wanted to share with you every single wonderful memory of a pleasing product, you could hopefully imitate in your own kitchen, as a compliment to the original… 

…In cookie-baking, the spirit of “reward” is still there, as it was when we were youngsters, and remains a tradition – we will always find a place and a reason for having a cookie jar in the kitchen… 

…Years ago, when our 5 children were still in the sandbox set, holding tricycle symposiums in my flowerbeds and declaring our yard a national park for every child in the township, I had this ridiculous maternal notion that a cookie could cure countless conditions. So, I was wrong! Cookies did not remedy a Barbie doll with a missing string in her back or a G.I. Joe without a backpack in the “complete accessory kit”, as promised in the catalog. But, special cookies from a warm and sunny, semi-cluttered kitchen, did take the “bite” out of a scraped knee and the “owie” out of a bump on the head – and even though it wouldn’t bring the pet turtle back to life, a cookie and a kiss from Mom made the world seem a little bit brighter. I doubt that things have changed very much with mothers and their children since my own grew up… Even now…they all check the cookie jar with the same delight as they expressed when they were youngsters.

FAMOUS NAMELESS CHOCOLATE CHIP COOKIES

   My original version had a dozen ingredients. Look at how I shortened it! Still, the results are identical! An interesting note on the popularity of these cookies… A few years ago, [around 1980], I received a letter from Dr. Joyce Brothers, in which this was the only recipe she requested. I sent her the longer, from-scratch version. I hope she has a chance to try this version. One thing I noted about the original cookie is that it has a “sugary” consistency to it. It’s almost like a confection. When Amos, himself, was interviewed in Family Circle magazine a few years ago, he offered them the recipe for making his kind of cookie at home. I tried that recipe 3 times and it was NOT one bit like his famous cookies. To be like his product, the cookie must be firm, a little crisp, but not dry, and have a definite brown-sugar-flavor and crunchy-texture to it. You can add chopped raisins to the finished batter and you can double the chocolate chips – but do be sure, if you are imitating the original product, that you include some pecan halves, as well as chopped pecans, for these really “make” the cookie!

18-ounce box yellow cake mix

2 boxes (3 ¾ ounces each) butterscotch pudding powder (NOT instant)

1 ¼ cups mayonnaise

12-ounce package semi-sweet chocolate chips

4-ounce package each: walnut chips and pecan halves

   Mix the dry pudding powder with the dry cake mix in a roomy bowl. Combine thoroughly, using a slotted spoon or large meat fork. Then, mix in the mayonnaise; but, don’t use an electric mixer! When well-blended, add the chips and nuts. Drop by rounded spoonful, 2 inches apart on an ungreased cookie sheet. Bake 12 to 14 minutes at 350°F. It’s important to permit the cookies to cool at least 2 minutes on the baking sheet before moving them, carefully, to paper towels to continue cooling. These are very fragile while warm but tend to firm-up while cooling. Makes 4 ½ dozen. Keep at room temperature in a tightly covered container for up to a month! They freeze poorly. Note: If weather is very humid, you’ll note that these become quite limp if they stand out, uncovered, for any length of time. If you store the cooled, firm cookies in an airtight container they should remain crisp despite humid weather.

In February 1988, Mom appeared on The Home Show and they surprised her with an in-person visit from Wally Amos (Famous Amos Cookies), himself. I really wish I could find an actual recording of that show! Mom said he was such a nice man and really loved her version of his product – but made her promise to never go into the cookie business! The following is Mom’s updated make-alike version of the Famous Amos Cookies, from her time on The Home Show, as it appeared on her “Free Recipes & Information” sheet (2000) with an additional “Turtle Sundae Cookies” variation:

Lone John Sliver Fish Batter

This make-alike version of Long John Silver’s popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer’s Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to [The Recipe Detective’s]“Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Lone John Sliver Fish Batter

This picture (here) is of an updated version to the version given below, from the Secret Recipe Detective’s “Free Recipes & Information” sheet (2000).  

Note: Mom found in later years, after the development of the version given below, that the fish coating fried best (with coating staying intact) in 385°F oil, as in the later version pictured here.

This make-alike version (below) of Long John Silver's popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer's Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to the Recipe Detective's “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Course Main Course
Cuisine American
Servings 4 people
Author TheRecipeDetective

Ingredients

  • 1/2 C flour
  • 1/2 C biscuit mix
  • 1 tsp season salt
  • 1/2 tsp sugar
  • 1 egg
  • 2 TB corn oil
  • 1 C club soda, or Busch Light beer
  • grated rind of half a lemon
  • 1/4 tsp onion salt

Instructions

  1. Combine flour, biscuit mix, season salt and sugar. Set aside.

  2. Beat egg and oil, adding to half of the club soda or beer.
  3. Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk.
  4. Stir in lemon rind and onion salt.
  5. Moisten fish fillets in buttermilk [or water as directed in my Arthur Treacher-style recipe (see Index.)] Drain fillets and dredge in plain flour. Allow them to dry a few minutes.
  6. Dip to coat in prepared batter and fry, a few pieces at a time, in 425°F oil/Crisco mix.
  7. When golden brown, remove and keep warm on a paper-lined cookie sheet in a warm oven until all pieces have been fried.
  8. Serve with Tartar Sauce - Serves 4 to 6 sensibly!

 

½ cup each: flour and biscuit mix

1 teaspoon season salt

½ teaspoon sugar

1 egg

2 tablespoons corn oil

about 1 cup club soda, or Busch light beer

grated rind of half a lemon

¼ teaspoon onion salt

Combine flour, biscuit mix, season salt and sugar. Set aside. Beat egg and oil, adding to half of the club soda or beer. Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk (as in my “Archer Teacher Batter” recipe.) Stir in lemon rind and onion salt. Tenderize fish fillets in buttermilk as directed in my Treacher recipe (see Index.) Drain fillets and dredge in plain flour. Allow them to dry a few minutes. Dip to coat in prepared batter and fry, a few pieces at a time, in 425°F oil/Crisco mix as directed in my Treacher recipe. When golden brown, remove and keep warm on a paper-lined cookie sheet in a 300°F oven until all pieces have been fried. Serve with my Tartar Sauce (see Index.) Serves 4 to 6 sensibly!