BISQUICK BEER-BATTER FISH FRY
Make and share this Bisquick Beer-Batter Fish Fry recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 431.2, Fat 7.2, SaturatedFat 1.7, Cholesterol 125.3, Sodium 1087.4, Carbohydrate 29.7, Fiber 1.4, Sugar 3.8, Protein 55.4
GLUTEN FREE CRISPY FRIED FISH
I've only tried tilapia, but any type of fish will work. Before frying the fish, I fry potatoes and onion strips in the oil. This batter also works well for shrimp, chicken, cheese sticks and veggies.
Provided by adiadv1
Categories < 15 Mins
Time 15m
Yield 8 pieces, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a deep frying pan, add oil to about 1 inch deep.
- Mix first 5 ingredients in a medium bowl.
- Wash fish and pat dry.
- Cut fish in half lengthwise.
- Dust with Bisquick.
- Dip each filet in the batter and place in hot oil.
- Do not crowd pan.
- Fry until golden brown.
BEER BATTER SEAFOOD
Adapted from Betty Crocker with minor changes. Not the typical Louisiana cornmeal fry batter, but pretty good. I've had great success with copycat Bisquick recipes from Zaar. Double the recipe for a batch of onion rings on the side. If desired, season the batter to taste with Old Bay or Cajun Seasoning blends in place of salt and pepper.
Provided by gailanng
Categories High Protein
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.8, Fat 8, SaturatedFat 2.1, Cholesterol 109.6, Sodium 781.4, Carbohydrate 25.1, Fiber 0.8, Sugar 4.5, Protein 30.6
BEER BATTER FOR FISH, SHRIMP & ONION RINGS
Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix flour, salt, and baking powder in a bowl using a fork.
- Beat beer, egg and oil together in a separate bowl.
- Stir into flour mixture until well blended.
- Batter should be pretty smooth and moderately thick.
- Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
- Drain, and serve while hot and crispy.
- This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
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