Deep Fried Batter For Fish
A seasoned beer batter to coat fish for deep-frying, with light and crispy results.
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 ground black 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 for dredging
- 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.
Makes 6 to 8 servings.
*Halibut, ling cod, salmon, trout, red snapper, bass and catfish do very nicely.