Buttermilk Fried Carp Fillets

2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon/pepper flakes

Remove the skin of the carp fillets. Remove the "mud vein "all of the brownish-redish-colored meat in the center of the fillet (skin side) and discard. Cut the remaining meat of the carp fillets into one inch strips Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt and lemon pepper into the biscuit mix. Take strips out of the buttermilk and pat them into the seasoned biscuit mix, covering all sides. Fry strips in deep fryer or in hot oil  in fry-pan  ( 375*) for 3-5 minutes until cooked through and browned on all sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with fried potatoes, baked beans and lemon wedges if available. Serves 4-6