Fish Sticks with Bisquick Mix

Here is a recipe for making home made fish sticks.
These are so much better than store bought.

Ingredients:
1 pound back fin or claw crabmeat, picked over
1 1/2 pounds whitefish fillets,
cut into 3-inch-by-1-inch strips
2 cups Bisquick
1 egg
1 heaping tablespoon mayonnaise
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 teaspoon dried tarragon
3 tablespoons chopped parsley
vegetable oil for frying
lemon wedges for garnish

Directions:
Combine the egg, mayonnaise, mustard, salt,
pepper, cayenne, tarragon and parsley in a bowl.
Mix well. Place the crabmeat in a large mixing bowl
and pour the egg mixture over the top.
Mix gently, taking care not to break up the lumps of crabmeat.
Line a baking sheet with wax paper.
Arrange the fish fillets on the baking sheet.
Mound some of the crab mixture evenly on top of each fillet.
It should be about 1/4 inch high.
Place the baking sheet in the freezer
until the fish-and-crab mixture is stiff, about 45 minutes.
Make a thin tempura like batter out of the Bisquick
and 1 3/4 cups ice water.
Pour oil into a very heavy skillet until
it reaches a depth of about 1 inch and heat until very hot.
Fry, turning each fillet once, until golden-brown,
2 to 3 minutes on each side.
Remove the fillets to paper towels to drain.
If all the fillets do not fit into the skillet at once,
hold the cooked fillets in a warm oven
while the others are being fried.
Serve hot with lemon wedges.