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.
he fish.
Preheat oven to 225 degrees Farenheit.
Batter:.
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.
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 Beer Batter: Mix the flour, salt and
Let beer stand at room temperature until
ombined; whisk in beer to make a smooth batter.
Heat oil
b>batter, mix yeast in a small bowl with 1/4 cup beer
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.
Mix flour, salt, and baking powder in a bowl using a fork.
Beat beer, egg and oil together in a separate bowl.
Stir into flour mixture until well blended.
Batter should be pretty smooth and moderately thick.
Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
Drain, and serve while hot and crispy.
This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.
ry before dipping into beer batter).
Mix together beer batter ingredients.
Put
Place all the Beer Batter ingredients in a blender; blend
il to 375\u00b0 for fish -- 350\u00b0 for other.**.
n water.
Mix the beer batter ingredients together and let it
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
ith paper towels.
Cut fish into serving size pieces.
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.
Heat oil in deep frying pan.
Lightly coat fish with 3 to 4 tablespoons of Bisquick.
Mix 1 cup Bisquick, egg, salt, beer and lemon juice.
Dip fish into batter; let excess batter drip off. Fry fish until golden brown (about 2 minutes on each side).
Drain on paper towel.
Serve with tartar sauce.
Blend flour, beer, eggs, pepper, onion powder, and turmeric well, but do not over beat. Batter should \"plop\" from a spoon. If it is too thin, thicken with additional flour.
Dry each piece of fish with paper towels. Heat oil to 375 'F in an automatic deep-fryer.
Dip fish pieces in batter and deep-fry for 5-10 minutes. Turn occasionally.
Drain fish on paper towels and serve immediately with tartar sauce.
Mix corn meal, Bisquick and seasonings.
Add egg and enough beer so the batter just runs off a dipped fish.
Deep fry 2 fish at a time in a fry pan at 360\u00b0.
The fish are done when golden brown, about 3 1/2 to 5 minutes.