A nicely seasoned beer batter to coat fish
for deep-frying, with light and crispy results.
Deep Fried Batter
For Fish
- 2 cups biscuit mix
- 1 teaspoon dried dill weed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
2 cups (16-ounces) beer or lemon-lime soda
- 2 large eggs, slightly beaten
- 2 to 3 pounds fish fillets*, cut into
serving-size pieces
Additional biscuit mix
- In a large mixing bowl, combine mix, dill
weed, onion powder, garlic powder, salt and pepper together.
Add beer and eggs and mix well.
- Dredge fish fillets in additional biscuit
mix and immerse in the prepared batter.
- Refrigerate fillets in the batter for
20 to 30 minutes.
- Heat deep-fat fryer to 375°F
(190°C).
- Remove fillets from the batter one at
a time, allowing excess batter to drip off. Fry 2 to 3 fillets
at a time in the hot oil until golden brown, about 3 to 5 minutes.
(Over-crowding will result in reduced temperature of the oil
causing the fish to absorb the oil and become greasy.) Drain
on paper towels. Serve hot.
Serves 6 to 8.
*Halibut, ling cod, salmon, trout, red
snapper, bass and catfish do very nicely.
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