Bisquick Beer Batter Fried Fish and Chips Recipe
If you want a coating for your fried fish that is not only tasty but also crunchy, give this recipe for beer batter a try. It will do the trick. The yeast included in the beer, in combination with the carbonation, works to generate a consistency that is light and airy, making it a perfect choice for frying. In addition, this recipe asks for a fish fry that is delicate and flaky, which is then used to make a coating that is sure to be a success with everyone. The fried fish is enhanced by the extra advantage of the homemade sauce, which pairs very nicely with the fish. Why don't you give this recipe for beer batter a try today and see how it turns out for you? You'll be glad you did!
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!
