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This Fried Fish with Bisquick is so good that it’ll have you hooked from the first bite. See what I did there? 😉
This fried fish is a real catch. The batter is light, airy, and fries up to golden brown perfection. Inside, the fish is flaky and tender, making every mouthful an amazing experience.
Do you ever find yourself daydreaming about that perfect, crispy fried fish from your favorite seaside restaurant? Well, wake up and smell the batter, because you can make it right at home!
You don’t need a treasure chest of ingredients or any fancy equipment for these crispy fish fillets. Just some pantry staples and a sense of adventure, haha!
Whether you’re a seafood lover or just fishing for compliments at the dinner table, this dish is sure to make waves (ok maybe I’m overdoing it).
It’s perfect for a family meal, a friendly gathering, or any time you want to treat yourself to something special. Even if it’s your first time making fish.
Lily gobbles this stuff down every time I make it. That’s how I know I’ve had a successful fish fry, haha! The kid has to be full at the end.
Don’t be satisfied with fish sticks from the freezer section anymore. This Fried Fish is your new favorite recipe for things that swim!
Some of our other favorite Fried Recipes we have on our site include:Baked Mahi Recipe with Zesty Spice Mix Directions, Southern Fried Okra Recipe, Crispy Panko Fried Shrimp Recipe, and Crispy Fried Hot Honey Chicken Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE FRIED FISH:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT FISH IS THE BEST TO USE?
- DO I HAVE TO ADD BEER?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Beer Batter Fried Fish with Bisquick Recipe
WHY THIS RECIPE WORKS:
- Light and Crispy Batter: The beer and pancake mix create a bubbly batter that fries up to a perfectly crispy coating. Some of the best results I’ve seen!
- Simple and Quick: With minimal ingredients and easy steps, you can whip up this dish faster than you can say “fish and chips.”
- Versatile Fish Options: Like with most seafood recipes, you can use your favorite white fish fillets, making this recipe adaptable to what’s fresh or available.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- White fish (cod)
- Pancake and baking mix
- Beer
- Onion powder
- Garlic powder
- Paprika
- Salt and pepper
- Vegetable oil for frying
HOW TO MAKE FRIED FISH:
- Place dry ingredients in a large bowl and mix.
- Add in the beer and mix until there are no lumps.
- If you have a large chunk of fish, cut it up into smaller pieces. If you’re using flounder, like I did, leave the skin on and dip the entire filet into the batter. Either way is fine; it’s totally up to your preference.
- In a large skillet, add 2- 3 inches of oil and let it come up to temperature slowly over medium heat. The oil should be around 350-375 degrees F to fry, and when you place food in it, it will bubble immediately.
- Place fish VERY CAREFULLY into the hot oil and let turn golden brown on the first side.
- When the first side is browned, gently turn it over and let it brown on the other side. Keep a thermometer out to check the temperature; the fish is done when it hits around 145 degrees. Fish cooks extremely fast; depending on the thickness of the piece, it may only take minutes to cook on each side.
- Take it out and lay on a wired rack so the excess oil will drip off.
- Immediately season with salt.
- Do not crowd the pan; you might need to fry in batches. Serve with your favorite dipping sauces and lemon wedges.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT FISH IS THE BEST TO USE?
The best fish to use are white fish fillets like cod, haddock, or red snapper.
These fish have a mild flavor that I love.
They are firm-fleshed fish (oh, the alliteration) and hold up well during frying.
If you’re feeling adventurous, you can even try catfish or tilapia.
Stay away from softer types of fish like Swai (a newer one at the grocery stores in the U.S.) as they tend to fall apart in the frying process.
Also, make sure you use fresh fish. Nobody wants that fishy flavor taking over their meal!
DO I HAVE TO ADD BEER?
No worries if you prefer to skip the beer!
You can substitute it with club soda or seltzer water. The carbonation is the secret to creating that light, crispy batter we all love.
So, you can still enjoy a fantastic fried fish without touching a drop of alcohol. It’s a win-win fin!
ANY ADDITIONS?
There are few things I love more than some hot fish with homemade tartar sauce.
These additions can help spice things up!
- Hot Sauce: Add a splash to the batter for some zing.
- Cayenne Pepper: Spice things up by mixing this into your dry ingredients.
- Old Bay Seasoning: A classic seafood seasoning that adds extra flavor.
- Lemon Zest: Grate some into the batter for a citrusy kick. Also try a squeeze of lemon juice!
- Fresh Herbs: Chop up parsley or dill and mix into the batter.
- Panko Bread Crumbs: Coat the battered fish for extra crunch.
- Sesame Seeds: Sprinkle into the batter for a nutty twist.
- Grated Parmesan Cheese: Mix into the batter for a cheesy flavor.
- Garlic Butter Drizzle: Drizzle over the fish after frying for added richness.
- Malt Vinegar: Serve on the side for that classic fish and chips experience.
ANY SUBSTITUTIONS?
You decide what the best way is. These fish filets can be done up in all kinds of ways.
Bring on your daily values in flavor and omegas, haha!
- Gluten-Free Pancake Mix: Use for a gluten-free option.
- Rice Flour: Substitute pancake mix with rice flour for a lighter batter.
- Non-Alcoholic Beer: Swap regular beer for a non-alcoholic version.
- Canola or Peanut Oil: Use instead of vegetable oil for frying.
- Chicken or Tofu: Not a fish fan? Use chicken strips or tofu instead. I promise it’s not as crazy as it sounds.
- Spices: Try adding chili powder or cumin for a different flavor profile.
- Fish: Change it up! Try making fried catfish or tilapia. Whatever flaky fish you try will taste great with this recipe.
HOW TO STORE:
Refrigerator: Place leftover fried fish in an airtight container lined with paper towels to absorb excess oil.
Store in the refrigerator for up to 2 days.
To reheat, place the fish on a wire rack over a baking sheet and warm in a preheated oven at 350°F until heated through and crispy. Or the air fryer!
Freezer: Let the fried fish cool completely.
Wrap each piece tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months.
When you’re ready to enjoy, reheat in the oven at 375°F until hot and crispy.
DANA’S TIPS AND TRICKS:
- Dry the Fish: Pat your fish dry with paper towels before battering to help the coating stick better.
- Keep the Oil Hot: Maintain oil temperature between 350°F and 375°F for optimal frying.
- Don’t Overcrowd: Fry a few pieces at a time to prevent the oil temperature from dropping.
- Use a Wire Rack: Place finished fish on a wire rack instead of paper towels to keep it crispy.
- Season Immediately: Sprinkle salt on the fish right after frying to enhance flavor.
- Serve Fresh: It is best enjoyed immediately for maximum crunchiness.
Fried Fish is a delightful dish that’s sure to make a splash at your next meal.
With its crispy coating and tender fish inside, it’s a recipe that’s hard to resist.
So go ahead, give it a try, and reel in the compliments!
If you like this recipe, you might also like:
Beer Batter Fried Fish with Bisquick Recipe
Ingredients
- 1 teaspoon Bisquick Original Pancake & Baking Mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lager beer
- 1 1/2 pounds white fish (cod)
- vegetable oil for frying
Instructions
- Place dry ingredients in a large bowl and mix.1 teaspoon Bisquick Original Pancake & Baking Mix, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Add in the beer and mix until there are no lumps.1 teaspoon lager beer
- If you have a large chunk of fish, cut it up into smaller pieces. If you’re using flounder, like I did, leave the skin on and dip the entire filet into the batter. Either way is fine; it’s totally up to your preference.1 1/2 pounds white fish (cod)
- In a large skillet, add 2- 3 inches of oil and let it come up to temperature slowly over medium heat. The oil should be around 350-375 degrees F to fry, and when you place food in it, it will bubble immediately.vegetable oil for frying
- Place fish VERY CAREFULLY into the hot oil and let turn golden brown on the first side.
- When the first side is browned, gently turn it over and let it brown on the other side. Keep a thermometer out to check the temperature; the fish is done when it hits around 145 degrees. Fish cooks extremely fast; depending on the thickness of the piece, it may only take minutes to cook on each side.
- Take it out and lay on a wired rack so the excess oil will drip off.
- Immediately season with salt.
- Do not crowd the pan; you might need to fry in batches. Serve with your favorite dipping sauces and lemon wedges.
Notes
- Dry the Fish: Pat your fish dry with paper towels before battering to help the coating stick better.
- Keep the Oil Hot: Maintain oil temperature between 350°F and 375°F for optimal frying.
- Don’t Overcrowd: Fry a few pieces at a time to prevent the oil temperature from dropping.
- Use a Wire Rack: Place finished fish on a wire rack instead of paper towels to keep it crispy.
- Season Immediately: Sprinkle salt on the fish right after frying to enhance flavor.
- Serve Fresh: It is best enjoyed immediately for maximum crunchiness.
Nutrition
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Sorry if I sound thick here…but the recipes calls for 1 teaspoon of Bisquick and 1 teaspoon of beer? Apparently Leslie made it and gave it 5 stars!
Didn’t have beer but l did have ginger ale, believe it or not I
used this with butter milk pancake mix (all I had in the house at the time ) added garlic fried in coconut oil and made a garlic butter sauce thing, lemon . …. it was amazing
I was quite surprised .
Next time I am in the home of a beer drinker I shall scoff one to batter my sole fillets. ?