Beer Batter-Fried Fish

 


Ingredients

  • Vegetable oil
  • 1
    lb walleye, sole or other delicate- to medium-texture fish fillets, about 3/4 inch thick
  • 3
    to 4 tablespoons Original Bisquick™ mix
  • 1
    cup Original Bisquick™ mix
  • 1/2
    cup regular or nonalcoholic beer
  • 1
    large egg
  • 1/2
    teaspoon salt
  • Tartar sauce, if desired

Steps

1 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.

2 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.

3 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.

Comments

Post a Comment

Popular posts from this blog

Tuna Salad Sandwiches with Lemon Rémoulade

Image
  Ingredients 1 can (12 ounces) tuna packed in water, drained and flaked 1/2 cup tartar sauce 2 tablespoons grated lemon peel 1 cup thinly sliced romaine 4 crusty French rolls (6 to 8 inches long), split Steps 1  Mix tuna, tartar sauce and lemon peel. 2  Fill rolls with romaine and tuna salad
Read more

Classic French Salad

Image
  Ingredients 4 cups mixed salad greens 3 cups sliced, cooked new red potatoes, unpeeled 3 cups cooked cut green beans 3 hard-cooked eggs, quartered 2 medium tomatoes, cut into wedges 1 can (5 oz) tuna or 1 can (4.5 oz) chicken, drained, flaked 1/2 cup pitted ripe olives 1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips 1 cup olive oil vinaigrette dressing Steps 1  On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.
Read more

Pan-Seared Tilapia with Lemon-Butter Sauce

Image
  Ingredients Sauce 1/2 cup dry white wine or chicken broth 1/4 cup fresh lemon juice 3 tablespoons finely chopped shallots 3/4 cup whipping (heavy) cream 1 teaspoon grated lemon peel 1/4 cup cold firm butter, cut into 4 pieces 1/4 teaspoon salt 1/8 teaspoon white pepper Tilapia 4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each) 1/4 teaspoon salt 1 tablespoon vegetable oil 1/4 cup chopped toasted hazelnuts (filberts) or almonds Steps 1  In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half. 2  Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted....
Read more