Beer Batter Crappie Bites Recipes

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Steps:

• Cut Crappie into 1 inch pieces.
• Stir together the 1/3 cup of pancake mix with cornmeal, salt, onion and garlic powder, dry mustard and pepper.
• Now taking the 1 cup of pancake mix (slowly and stirring well,) add the 3/4 cup of beer.
• Going back to the dry ingredients.
• Dip the Crappie bites into the dry ingredients, coating well, and then into the beer batter.
• Heat oil to 375 degrees.
• Deep fry the Crappie bites a few at a time until golden brown and crispy (about 2 minutes). Drain on paper towels. Keep warm till all fish is fried and serve warm.
• This is also good using Bluegill, Bass, or many other kinds of fresh water fish.

Steps:

• First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
• Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.