"BEER-BATTERED FISH" & SEAFOOD
We love our English style fish & shrimp, and I have experimented for Years to find the Best Batter. "Beer Batter" seems to be the one I go back to often.Excellent on Halibut, & Shrimp, I even use this Batter on Vegetables and deep fry. Batter fried Vegies is also used in Japanese cooking.
Provided by FREDA GABLE
Categories Fish
Time 20m
Number Of Ingredients 9
Steps:
- 1. Heat the Oil. about 2 inchs in Heavy skilet or saucepan or Deep Fryer to 350 degrees.
- 2. Rinse Seafood well,Cut fish into desired size pieces. Then with 3-4 tbs Bisquick, Coat lightly with the Bisquick.
- 3. Mix the remaining Ingredients together in a bowl, beat well til batter is smooth. (If Batter is too thick add a little more beer, a little at a time, until desired consistency) Batter should be of thick Consistency to stay on fish and coat well. Not too thick, But Not too thin.
- 4. Dip Seafood into batter, allowing excess to drip into bowl.
- 5. Drop fish into the Hot Oil,(Be careful not to burn yourself) Fry to golden Brn on both sides about 2 minutes on each side. Drain. Serve Hot, with Malt Vinegar, Lemon, or Tartar Sauce. Serving Sugestion: Oven Baked taters, or Oven French fries and a cold slaw. Or Just a Nice tossed Salad, and You have a full Meal, to Enjoy. Suggestion: Idea: Use this batter on vegies, Asparagus, Green beans, Onions, Bell Peppers all colors, Carrots, Zucchini. To name a few, and deep fry. Serves 4
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