Bisquick Beer Batter Recipe
The Bisquick beer batter recipe is a well-known, sought-after English delicacy that has become a global hit due to its immense popularity. This variation of the beloved Fish and Chips dish is a tantalizing delight for all culinary connoisseurs. The secret to this scrumptious crunchy treat lies in its ingredients - Bisquick mix, beer, egg, salt & pepper and cornmeal. The mixture creates a light coating that is truly pleasing for all palates! Get ready to savor the crunchy flavor greatness with just one bite!
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Servings: 2 people
Calories: 199kcal
Equipment
Ingredients
- 1/2 pound of ocean-caught fish fillets a treasure from the deep blue sea
- 1/2 of a farm-fresh egg whisked to add a touch of richness
- 1/4 cup of golden cornmeal finely ground for a delightful crunch
- 1/4 teaspoon of sun-dried salt hand-harvested for culinary excellence
- Bisquick mix a half portion for the perfect golden coating
- 1/4 cup of beer chosen for its complex flavor profile
- Tartar sauce half the amount for a zesty accompaniment
- 1/4 teaspoon of freshly ground pepper a hint of warmth to enhance the flavors
Instructions
- In a medium bowl, start by combining Bisquick mix, cornmeal, salt and pepper until the blend is uniform.
- Gradually stir in beer to create a thick paste that can be adjusted with more beer if desired.
- Whisk one egg in a separate bowl till it's smooth before folding it into the mixture.
- Cut fish fillets into 2-inch cubes or strips, then dip them in the batter to make sure each piece is fully covered. Place them on wax paper in an even layer on a baking sheet.
- When the oil reaches 350 degrees Fahrenheit, slowly drop the battered fish pieces into it and fry for 3 minutes until golden brown.
- Move the cooked fish onto a cooling rack lined with paper towels and top them with a generous drizzle of tartar sauce while still warm. Serve warm alongside your favorite sides for the perfect meal.
Notes
- 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.
