If you’re searching for a quick and easy way to prepare beer batter to coat your fish or shrimp, you don’t need to look any farther than Bisquick mix. It has everything you need. Because it calls for only a few common ingredients, this recipe for beer batter requires very little time to create. The nicest thing about it is that it pairs exceptionally well with seafood dishes like fish and shrimp. The beer gives a subtle flavor that works in harmony with the natural flavor of the seafood, and the Bisquick creates an irresistibly crunchy coating that works wonderfully to accent the dish. In light of this, the next time you have the need to consume seafood, you should make it a point to give this recipe for beer batter a try. You shouldn’t expect to be disappointed in any manner.
Bisquick Beer Batter Shrimp Recipe
- Olive oil, coconut oil or broth
- 1 lb Shrimp
- 1 cup Bisquick
- ½ cup Beer
- ½ tbsp sea salt
- 1 egg
- ground pepper
- Devein and peel the shrimp
- Lay the shrimp out in a single layer on a platter after patting them dry.
- Mix the Bisquick, beer, salt, and egg until smooth.
- In order to get the appropriate consistency, add additional beer, if the beer it too tick or a tablespoon of Bisquick at a time, if the batter is too thin.
- Dip the shrimp into the batter and coat thoroughly
- Fry the shrimp in the oil for two minutes or until they turn golden brown, and then drain.
- Serve hot with your favorite sauce!
Bisquick Beer Batter Fried Fish and Chips Recipe
- 1 cup Bisquick
- 1 tsp Tumeric
- Beer (1 bottle)
- ¼ cup water
- 1 lb fish
- sunflower oil
- 1 cup potatoes (peeled and cut into thick slices)
- 2 tsp black pepper
- 2 tsp sea salt
- Mix the Bisquick, turmeric, salt and pepper together in a large bowl.
- Scoop a tablespoon of the mixture onto a plate and reserve.
- Pour the beer and water into the bowl gradually while swirling with a whisk to create a lump-free batter.
- Give it a few minutes to rest while you make the chips.
- Preheat the oven to 350F
- Add potatoes to boiling water and boiled for two to three minutes, or until the outsides are just tender but not soft.
- Drain the potatoes thoroughly.
- Gently mix everything together until it becomes smooth and the potatoes are completely coated in the mix.
- Bake the potatoes in the oven for 20 to 30 minutes.
- Add salt to the fish and immerse them in the already mixed batter.
- Fry in oil or 20 to 30 minutes or until they turn brown.
- Drain the fillets, allow them to cool a little bit, and then serve them while they are still warm and crunchy!