Bisquick Beer Batter Recipe – Easy Kitchen Guide

Are you looking for a fish dinner that will keep everyone coming back for more? Look no further! This beer-battered fish is a unique twist on an old family favorite. The crispiness of the beer batter and the flaky texture of the fillets make this dish irresistible. Not only does it taste great but it’s also super easy to make!

Follow this easy recipe for perfect, restaurant-quality beer battered fish every time. The secret ingredient in this recipe is Original Bisquick mix combined with a chilled beer for an unbeatable flavor combination! Read on for the step-by-step instructions!

What is bisquick beer batter? 

I’ve already mentioned earlier that Bisquick beer batter is a simple and tasty way to make your favorite fish fillets. It is made with Bisquick mix, beer, egg, salt, pepper and cornmeal. This combination creates a light and crispy coating that will please the whole family!

It tastes delicious! The beer gives it a unique flavor that is slightly bitter and sweet. The cornmeal provides texture and crunch, while the Bisquick mix creates an amazing lightness that melts in your mouth.

How did I first get introduced to the Bisquick beer batter? 

I first got introduced to the Bisquick beer batter when I was a young child. My mother used to make this dish for dinner on special occasions and it always tasted amazing!

The unique flavor of the beer combined with the crispy coating of Bisquick mix was unlike anything else I had ever tried before.

In addition, there was something special about being able to make something so delicious from just a few simple ingredients. This recipe has been a family favorite ever since and even my friends love it when they come over for dinner.

So, I am sharing this family favorite recipe with you today, in hopes that it brings the same joy and deliciousness to your table as it does mine.

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How to make Bisquick beer batter? 

Making bisquick beer batter is easy and only takes a few simple steps. All you need to do is focus on following the steps.

Ingredients :

• Fish fillets: This is the base of the dish, and will be coated in the batter. For a more flavourful meal, choose fresh fillets or even use fish that has been marinated overnight.
• Egg: The egg helps bind the other ingredients together and gives the batter a nice, fluffy texture.
• Beer: The beer helps to give an extra depth of flavour and makes a lighter batter which is perfect for deep frying. Choose a light, not too hoppy beer for the best results.
• Original Bisquick Mix: Bisquick mix is the main ingredient for this beer batter recipe. It binds together all the necessary ingredients to make a perfect crispy coating for the fish.
• Salt: This adds balance to the flavours in the batter and will bring out all the other ingredients.
• Cornmeal: Cornmeal is used to add crunch and texture to the beer batter. It also helps give the fish a golden colour when cooked.
• Tartar sauce: This creamy condiment is perfect for dipping your deep fried fish. It adds a tangy kick that complements the beer batter perfectly.
• Pepper: This adds seasoning and gives an extra flavour kick. Feel free to use as much or as little according to taste.

Step by step instructions

Step 1:

In a medium bowl, mix together the Bisquick mix, cornmeal, salt and pepper until combined.

Step 2 :

Add in beer slowly while stirring to create a thick mixture. If it’s too thick add more beer as needed.

Step 3 :

Beat 1 egg in a small bowl until blended then add to the batter mix and combine all the ingredients together.

Step 4 :

Cut fish fillets into cubes or strips, about 2 inches long. Dip each piece of fish into the batter until completely covered then place on wax paper. Arrange the battered pieces on a baking sheet lined with parchment paper.

Step 5 :

Heat up oil in a skillet or deep fryer to 350 degrees Fahrenheit, then slowly drop the battered fish pieces into the hot oil. Fry for about 3 minutes until golden brown.

Step 6 :

Once cooked, place on a cooling rack lined with paper towels and drizzle tartar sauce over them while still warm. Serve warm with your favorite sides.

Tips 

• If you don’t have any beer or don’t like it, you can also use water instead.
• Be careful not to overcook the fish otherwise it will be dry and hard.

Nutritional Information 

Amount per Serving

Calories 186%

Fat 4g 6%

Saturated Fat 1g 6%

Trans Fat 0g

Polyunsaturated Fat1g

Monounsaturated Fat1g

Cholesterol 98mg 33%

Sodium 366mg 16%

Potassium 412mg 12%

Carbohydrates 12g 4%

Fiber 2g 8%

Sugar 2g 2%

Protein 26g 52%

Vitamin A69IU 1%

Vitamin C 0mg 0%

Calcium 21mg 2%

Iron 1mg 6%

What to serve with bisquick beer batter?

These crispy and tasty fish filets pair well with a variety of sides, such as French fries, mashed potatoes, coleslaw or even a side salad. The possibilities are endless! Just remember to keep the accompaniments light so that they don’t compete with the flavor of the beer batter.

How to store leftover bisquick beer batter? 

If you have any leftovers, place them in a sealed container and store in the refrigerator for up to three days. To reheat, simply fry in a skillet until golden brown.

Can pregnant women eat  this ? 

Yes, this dish is safe for pregnant women as long as the ingredients are cooked thoroughly and served warm. However, it is always best to consult with your doctor before eating any new dishes.

FAQS 

Conclusion 

So, there you have it – a delicious and simple bisquick beer batter recipe that is sure to become a family favorite! With just a few ingredients and minimal effort, you can make this dish quickly and enjoy the amazing flavor in no time. Give it a try today and serve up something special for dinner tonight.

To add some extra zing to the dish, why not try adding your favorite herbs and spices? Or you can even add some freshly diced vegetables for a more nutritious meal. The possibilities are endless! Have fun experimenting and enjoy the deliciousness of this beer batter recipe.

Hope you have found this recipe helpful and that you now have the confidence to try this out yourself.   

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