Bisquick Beer Batter Fish Fry Recipes

Steps:

• Heat oil to 375 degrees F.
• Combine dry ingredients; add beer to get a sticky consistency for dipping.
• Salt fish; dip in batter.
• Deep fry until fish is golden brown.
• Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
• Gradually mix in one beer until a thin batter is formed.
• You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil.
• Fry fish, turning once, until both sides are golden brown.
• Drain on paper towels, and serve warm.

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

Steps:

• Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
• Add beer and 1/4 cup water and whisk to make a smooth batter.
• Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
• Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.

Steps:

• In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

Steps:

• Heat oil in a large skillet over medium heat.
• Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
• Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
• Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Steps:

• Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF.
• Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch).
• Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
• Dip fish into batter, letting excess drip into bowl.
• Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.