kin from fish and discard.
Cut fish into desired
ipping into beer batter).
Mix together beer batter ingredients.
Put
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
In a bowl, mix together 1/2 cup flour, egg and salt.
Add enough beer to make a thin batter.
Dredge fish in flour and then into batter.
Fry in hot grease.
Stir together flour, baking powder and salt.
Make a well in center; pour in water, beer and egg, whisking to make a smooth batter.
Let stand 20 minutes.
Heat oil in large saucepan to 350.
Dip fish fillets in batter, adding to hot oil one at a time.
Cook about 5 minutes, turning once or twice, until golden and crisp.
Remove to paper towel-lined plate.
Repeat with remaining fish.
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.
Combine flour, baking powder and salt.
Stir in beer until smooth.
Fold in beaten egg.
Heat oil (1-inch deep) in skillet or frypan.
Cut fish fillets into small serving pieces.
Dip in batter, fry in oil until brown and crisp, turning once.
Cook only until fish flakes easily, 4 to 6 minutes.
Drain on paper towel.
eaten egg whites.
Use batter immediately.
Heat oil or
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
In a shallow bowl, combine batter ingredients and beat well. Fill deep electric fry pan with oil 1/2-inch deep.
Heat oil to 375\u00b0.
Pat fillets dry and coat with batter.
Drop fish in oil and brown 10 to 15 minutes.
Soak fish in the buttermilk one hour or more.
Heat oil to 350\u00b0F.
In paper or ziplok bag put in flour,salt and pepper. Shake.
Drop each piece of fish into bag one at a time and coat by shaking.
Drop fish a few at a time into hot oil and fry until crispy and done.
Coat fillets with 3 to 4 tablespoons dry Bisquick.
Mix 1 cup Bisquick, salt, egg and beer.
Dip fillets in batter and fry 2 minutes on each side (4 minutes) or in deep fryer.
Mix ingredients together.
Dip cod into batter.
Deep fry at 425F until cooked.
Heat oven to 450\u00b0.
Lightly spray a cookie sheet with nonstick vegetable spray.
In a shallow dish, stir mayonnaise, mustard and 2 tablespoons water until blended and smooth.
In a second shallow dish, combine cornflake crumbs, bread crumbs, wheat germ, salt, pepper, thyme and oregano.
Dip each fish fillet first into mayonnaise mixture and then into crumb mixture to coat thoroughly. Shake gently to remove excess crumbs.
Arrange fillets on a cookie sheet.
Bake 12 to 14 minutes until golden brown.
se 2 pans for the cooking 1 for each fish, I put the
ll way surprised the batter stayed on the fish. Excellent!
I
lend until smooth.
For the batter for the fish, combine the flour, salt
easoning which is to die for, with all-natural ingredients. The
Toss fish pieces with 2 tablespoons cornstarch
e head, bones and skin for the fish stock. Remove the skin