1 (9 inch) unbaked pie crust
1/2 cup all-purpose flour
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons distilled white vinegar
3 teaspoons cornstarch
1 1/2 cups chicken broth
2 teaspoons lemon juice
4 teaspoons distilled white vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Expect temperature to reach 325 degrees F (165 degrees C).
In a large bowl, combine the flour, butter, sugar, vinegar, cornstarch and chicken broth; mix together.
Place lemon juice in a large glass bowl. Stir lemon juice, salt and paprika into the yeast mixture and gently stir into the flour mixture. Let stand one minute.
Transfer batter into pie shell, taking care of excess. Divide the remaining pie dough into 4 equal pieces. Wrap the pieces in plastic wrap and refrigerate overnight.
Fry shrimp in vegetable oil, oil in 10 inch round pans, or in a 9 inch round pan. Drain that fat. Fry flaming red fish in the oil. Slice open and toss with basting sauce.