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.
For the Beer Batter: Mix the flour, salt and
il to 375\u00b0 for fish -- 350\u00b0 for other.**.
water.
Mix the beer batter ingredients together and let it
he fish.
Preheat oven to 225 degrees Farenheit.
Batter:.
Let beer stand at room temperature until
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
nto the beer and mix until well blended.
Wash fish by
Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350\u00b0F.
Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch).
Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
Dip fish into batter, letting excess drip into bowl.
Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.
ombined; whisk in beer to make a smooth batter.
Heat oil
ith paper towels.
Cut fish into serving size pieces.
Wash fish and pat dry.
Combine beer and biscuit mix.
Dip fish in batter.
Fry in enough oil to cover fish.
Turn when brown and fry on other side.
Amount depends on size and amount of fish.
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.
Rinse fish and pat dry.
Combine flour, baking powder, salt, soda and dill.
Coat fish with the flour mixture.
With the remaining flour mixture, add the lemon juice and beer.
Heat 1-inch of oil to 376\u00b0.
Dip fish in batter and fry to golden brown.
Drain and serve immediately.
Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees F on medium heat.
Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Dip fish into batter. Shake off excess.
Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.
he 3/4 cup of beer.
Going back to the
eparate bowl mix non-alcoholic beer, egg and oil until well