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Ingredients
- 3-4 cups Canola oil
- 1-2 pounds of fish, cut into 2-3 inch pieces.
- or
- 1-2 pounds raw shrimp (25-30 per pound)
- 3-8 tablespoons King Arthur Flour or Bisquick, for coating seafood
- 1 cup Bisquick
- 3/4 cup beer
- 1 teaspoon salt
- 1 egg
- Tartar sauce, if desired
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
In a heavy 3-quart pan, heat Canola oil to 350 degrees. Oil should be a minimum of 1 1/2 inches deep in the pan.
In a small paper or plastic bag, toss seafood pieces in flour or Bisquick. Set aside.
Beat 1 cup of Bisquick, beer, salt and egg, in a bowl until completely blended (if batteris too thick, add more beer and mix until desired thickness is reached).
Dip seafood in batter, letting excess drip into bowl.
Place batter coated seafood in 350 degree oil and fry for about 2 minutes per side or until golden brown.
Place cooked seafood on serving plate covered with folds of paper towels to absorb excess oil.
Serve hot with french fries and tartar sauce
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