Bisquick Beer Batter Fish Fry
Dive into the ultimate crispy and flavorful seafood experience with this Bisquick Beer Batter Fish Fry recipe! Perfect for weeknight dinners or casual gatherings, this dish combines the convenience of Bisquick mix with the rich, malty depth of beer to create an irresistibly light and golden batter. Seasoned with garlic powder, paprika, and black pepper, the coating delivers a punch of savory goodness while sealing in the flaky tenderness of white fish like cod, haddock, or tilapia. The fish is fried to perfection in hot vegetable oil, resulting in a crunchy exterior that pairs beautifully with a zesty squeeze of lemon or creamy tartar sauce. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for satisfying seafood cravings with a classic fish-and-chips vibe, all from the comfort of your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Bisquick mix
- 0.75 cup Beer (lager or ale)
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 1.5 pounds White fish fillets (cod, haddock, or tilapia)
- 0.5 cup All-purpose flour
- 3 cups Vegetable oil (for frying)
- 4 pieces (optional) Lemon wedges
- 1 cup (optional) Tartar sauce
Instructions
In a medium mixing bowl, whisk together the Bisquick mix, beer, and the egg until smooth. Add the salt, ground black pepper, garlic powder, and paprika, and whisk until fully incorporated. Set the batter aside for 10 minutes to rest.
While the batter is resting, pat the fish fillets dry with paper towels and cut them into smaller pieces, about 2-3 inches wide, if desired. Dust each piece lightly with all-purpose flour, shaking off the excess. This helps the batter stick to the fish better.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to a temperature of 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Dip each floured fish fillet into the beer batter, ensuring it is thoroughly coated. Let any excess batter drip off before carefully lowering the fish into the hot oil.
Fry the fish in batches, being careful not to overcrowd the pan, for 3-4 minutes per side or until the batter is golden brown and crispy and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
Use a slotted spoon or tongs to transfer the fried fish to a wire rack lined with paper towels to drain any excess oil.
Continue frying the remaining fish until all pieces are cooked. Adjust the oil temperature as needed between batches.
Serve the fish hot with optional lemon wedges and tartar sauce on the side for dipping. Enjoy the crispy, beer-battered goodness!
Nutrition Facts
Calories |
7096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 724.7 g | 929% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1706 mg | 74% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 35.4 mcg | 177% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2270 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
