Fish and Seafood

  Ingredients Vegetable oil 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 2 large eggs 3/4 cup dry bread crumbs 1 lb uncooked medium shrimp, thawed if frozen, peeled (with tail shells left on), deveined Steps 1  In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F. 2  In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs. 3  Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

  Ingredients Vegetable oil 1 pound fish fillets, thawed if frozen 3 to 4 tablespoons Original Bisquick™ mix 1 cup Original Bisquick™ mix 1/2 cup regular or nonalcoholic beer 1/2 teaspoon salt 1 egg Tartar sauce, if desired Steps 1  Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick mix. 2  Beat 1 cup Bisquick mix, the beer, salt and egg 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 fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

  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.

  Ingredients 1 lb cod, haddock or other medium-firm fish fillets, about 3/4 inch thick 1/4 cup cornmeal 1/4 cup dry bread crumbs 3/4 teaspoon chopped fresh or 1/4 teaspoon dried dill weed 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 3 tablespoons butter or margarine, melted Steps 1  Move oven rack to position slightly above middle of oven. Heat oven to 500°F. 2  Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture. 3  Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.

  Ingredients 1/3 cup Gold Medal™ all-purpose flour 2 teaspoons seasoned salt 2 eggs 1/2 cup dark beer or water 1 1/2 cups Progresso™ panko crispy bread crumbs Peanut or corn oil for frying 1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia) Steps 1  In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag. 2  In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely. 3  Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.