1/2 Photos of Beer Batter Seafood
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.
My Private Note
Units: US | Metric
- 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
- 1Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350ºF.
- 2Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch).
- 3Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
- 4Dip fish into batter, letting excess drip into bowl.
- 5Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.
Browse Our Top High Protein Recipes
Nutritional Facts for Beer Batter Seafood
Serving Size: 1 (195 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 311.7
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 2.0 g
- Cholesterol 109.5 mg
- Sodium 781.3 mg
- Total Carbohydrate 25.1 g
- Dietary Fiber 0.8 g
- Sugars 4.4 g
- Protein 30.6 g