Cut 2-3 lbs fish fillets in half. Place in large bowl and add enough milk to keep the fish submerged. Add 2 tablespoons of lemon juice which tenderizes the fillets in the milk. Cover and refrigerate for about 3-4 hours.
Drain the fish well. Dip each piece of fish in all purpose flour to coat lightly but evenly both sides. This serves as the secret ingredient or adhesive that keeps batter from falling off when being fried. Let pieces dry a few minutes.
Heat 1 1/2 pints of cooking oil to 425 degrees in a heavy 2 1/2 quart skillet or saucepan. Oil should be about 3 in deep in a pan.
Combine 1 tsp sweet basil powder, 1 tsp pepper, 1/2 tsp garlic salt, 3 cups of boxed pancake flour, stirring in about 2-3 cups club soda or until you have a batter that resembles rather thick buttermilk -- thick but still able to pour. Dip the floured pieces of fish in the batter being careful not to overcoat them. Let excess batter drip back into the bowl and drop the battered pieces 2-3 at a time into the hot oil to fry 4 minutes each side or until they puff up and brown.
Keep pieces warm in a 275 degree oven until all pieces have been fried.
FOR THE CHIPS: Use 24 small A & P cottage style potatoes that have been cut in half and fry them as for french fries. Serves 4-6