Ingredients
-
-
1
-
3 - 4
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
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.,Followed the directions and used cornstarch for 1st coating as I was running low on Bisquick. It was great. It does lose it’s “crunchiness” once it gets cold, but I think it’s the juices of the fish causing this. Delish!
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Steps
|
1
Done
|
Heat Oil (1 1/2 Inches) in Heavy Saucepan or Deep Fryer to 350f. |
|
2
Done
|
Lightly Coat Fish With the 3 to 4 Tablespoons Bisquick Mix (or Cornstarch). |
|
3
Done
|
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.) |
|
4
Done
|
Dip Fish Into Batter, Letting Excess Drip Into Bowl. |
|
5
Done
|
Fry Fish About 2 Minutes on Each Side or Until Golden Brown; Drain. Serve Hot. |
