Cut potato in the middle, in 1/4 inch slices, saving the 4 biggest slices, soak in cold water.
Add fish, onions, lemon juice, egg, Old Bay, salt, and pepper, to a mixing bowl; stir well.
Shape mixture into patties.
Mix beer or water with beer batter mix or use recipe #69213.
Combine patty with a slice of potato.
Carefully dredge in flour and then in beer batter.
With a slotted metal spoon, slowly put in deep fryer of 2 cups vegetable oil.
Cook for about 3 minutes or until golden brown.
Drain on paper towels.
o 375 degrees F.
Fry potatoes until golden brown, roughly
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
ombined; whisk in beer to make a smooth batter.
Heat oil
Heat oil (1 1/2 inches) in heavy saucepan or fryer to 350\u00b0. Lightly coat fish with 3 to 4 tablespoons Bisquick.
Mix 1 cup Bisquick, salt, egg and beer until smooth.
Dip fish into batter; scrape off excess batter.
Fry until golden brown.
Mix all ingredients (batter should be thin but should stick to fillets).
Batter should be a little thinner than pancake batter. Add more beer, if needed.
Soak fillets in batter approximately 15 minutes.
Fry in hot oil.
Oil is hot enough if a drop of batter comes to the top of the oil right away.
Sprinkle the fillets inside and out with lemon juice.
Mix the flour, cornmeal, dill or tarragon, salt and paprika in a bowl. Add beer and mix until smooth.
Dip the fish in beer batter and fry 8 to 9 minutes on each side.
Mix beer, salt, egg and Bisquick (enough to make batter thick).
Dip fish in batter.
Fry in 1/2-inch hot oil until golden brown, turning once.
Beat eggs thoroughly.
Add beer and mix well.
Add dry ingredients.
Cut cod, perch, haddock or favorite fish into 1 1/2 or 2-ounce pieces or chunks.
Coat each with batter and fry in hot oil.
Stir together dry ingredients.
Carefully combine egg and beer. Slowly stir into dry ingredients.
Dip pieces of meat or onion rings into batter and fry in deep shortening.
Mix beer and milk.
Whisk in flour.
Add remaining ingredients.
Batter fish and put in deep fryer until golden brown.
If too thick add more milk.
But remember its supposed to be very thick!
For the fish: Smear a light coating of
Marinate fish in milk, hot sauce and mustard mixture for at least 1 hour.
Heat oil to 325\u00b0.
Dredge fish in fish fry to coat just prior to frying.
Don't get in a hurry; fry just enough fish so the temperature does not decrease by more than 30\u00b0.
Fry until golden brown and fish is beginning to float.
Drain and transfer to paper towel.
Salt to taste.
Serve hot.
Fish fry : cut fish into desired pieces.
Place
Cut your fish into desired pieces, and soak
For the Beer Batter: Mix the flour, salt and
Let beer stand at room temperature until
cup flour, cornstarch and beer until smooth. Set aside for
il to 375\u00b0 for fish -- 350\u00b0 for other.**.
ry before dipping into beer batter).
Mix together beer batter ingredients.
Put