Bisquick Deep Fry Batter Recipes

BEER-BATTERED FISH

Steps:

• Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• Beat 1 cup Bisquick mix, the beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

BISQUICK BEER-BATTER FISH FRY

Steps:

• Heat oil to 375 degrees F.
• Combine dry ingredients; add beer to get a sticky consistency for dipping.
• Salt fish; dip in batter.
• Deep fry until fish is golden brown.
• Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.

BEER BATTER-FRIED FISH

Steps:

• In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

BEER BATTER FRIED CHICKEN

Steps:

• Rinse chicken.
• In a large saucepan, cover chicken with lightly salted water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 minutes.
• Drain.
• Pat dry with paper towels.
• For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
• In another bowl stir together egg and beer; add to bisquick mixture.
• Beat until smooth.
• Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
• Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.
• Carefully lower into the hot oil.
• Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.
• Drain well on paper towels.
• Keep warm.