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

Greek Tuna Salad Pita Sandwiches with Feta Cheese

Image
  Ingredients 1 tablespoon lemon juice 2 tablespoons olive oil 1 clove garlic, finely chopped 1/4 teaspoon salt 1 medium cucumber, peeled, seeded and finely chopped 1 ripe medium tomato, seeded, diced 1/2 cup crumbled feta cheese (2 oz) 12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup) 2 cans (5 oz each) tuna in water, drained, flaked 12 leaves romaine lettuce, torn in half 6 pita (pocket) breads (6 inch), cut in half to form pockets Steps 1  In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated. 2  Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.
Read more

Skinny Grilled Salmon and Blueberry-Balsamic Sauce

Image
  Ingredients 4 (4-oz) fresh or frozen skinless salmon fillets 1 1/2 cups frozen organic blueberries 1/4 cup finely chopped onion 1 clove garlic, minced 1 teaspoon olive oil 2 tablespoons balsamic vinegar or cider vinegar 1 tablespoon packed brown sugar 1 teaspoon grated fresh ginger 1/2 teaspoon finely shredded lemon peel Nonstick cooking spray 1/8 teaspoon salt 1/8 teaspoon ground black pepper Snipped fresh chives (optional) Steps 1  Thaw fish, if frozen, and blueberries. For sauce: In a small saucepan, cook and stir onion and garlic in hot oil about 3 minutes or until softened. Add blueberries, vinegar, brown sugar, ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup. 2  Meanwhile, rinse salmon; pat dry with paper towels. Lightly coat salmon with nonstick cooking spray; sprinkle with salt and pepper. Measure thickness of salmon. 3  Place salmon on the rack of an uncovered gril...
Read more