Easy Beer Batter for Fish (with Bisquick Pancake Mix)

This easy Beer Batter for Fish uses Bisquick pancake mix and cold lager for a light, crispy golden shell on any white fish.

Course Main Course

Cuisine American

Keyword Beer Batter for Fish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 99kcal

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.

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.