Recipe by gailanng
Adapted from Betty Crocker with minor changes. Not the typical Louisiana cornmeal fry batter, but pretty good. I've had great success with copycat Bisquick recipes from Zaar. Double the recipe for a batch of onion rings on the side. If desired, season the batter to taste with Old Bay or Cajun Seasoning blends in place of salt and pepper.
- vegetable oil (for frying)
- 1 lb fish fillets (lightly seasoned) or 1 lb uncooked peeled deveined large shrimp, thawed if frozen (lightly seasoned)
- 3 -4 tablespoons original Bisquick baking mix (or cornstarch)
- 1 cup original Bisquick baking mix
- 1⁄2 cup beer
- 1 egg
- 1⁄2 teaspoon salt
- black pepper or cayenne
Directions See How It's Made
- Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF.
- Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch).
- Mix remaining ingredients 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 about 2 minutes on each side or until golden brown; drain. Serve hot.