Bisquick Beer Batter Fish Fry

Dive into the ultimate crispy and flavorful seafood experience with this Bisquick Beer Batter Fish Fry recipe! Perfect for weeknight dinners or casual gatherings, this dish combines the convenience of Bisquick mix with the rich, malty depth of beer to create an irresistibly light and golden batter. Seasoned with garlic powder, paprika, and black pepper, the coating delivers a punch of savory goodness while sealing in the flaky tenderness of white fish like cod, haddock, or tilapia. The fish is fried to perfection in hot vegetable oil, resulting in a crunchy exterior that pairs beautifully with a zesty squeeze of lemon or creamy tartar sauce. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for satisfying seafood cravings with a classic fish-and-chips vibe, all from the comfort of your kitchen.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Bisquick mix
• 0.75 cup Beer (lager or ale)
• 1 large Egg
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Garlic powder
• 0.25 teaspoon Paprika
• 1.5 pounds White fish fillets (cod, haddock, or tilapia)
• 0.5 cup All-purpose flour
• 3 cups Vegetable oil (for frying)
• 4 pieces (optional) Lemon wedges
• 1 cup (optional) Tartar sauce

Directions

Step 1

In a medium mixing bowl, whisk together the Bisquick mix, beer, and the egg until smooth. Add the salt, ground black pepper, garlic powder, and paprika, and whisk until fully incorporated. Set the batter aside for 10 minutes to rest.

Step 2

While the batter is resting, pat the fish fillets dry with paper towels and cut them into smaller pieces, about 2-3 inches wide, if desired. Dust each piece lightly with all-purpose flour, shaking off the excess. This helps the batter stick to the fish better.

Step 3

In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to a temperature of 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.

Step 4

Dip each floured fish fillet into the beer batter, ensuring it is thoroughly coated. Let any excess batter drip off before carefully lowering the fish into the hot oil.

Step 5

Fry the fish in batches, being careful not to overcrowd the pan, for 3-4 minutes per side or until the batter is golden brown and crispy and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).

Step 6

Use a slotted spoon or tongs to transfer the fried fish to a wire rack lined with paper towels to drain any excess oil.

Step 7

Continue frying the remaining fish until all pieces are cooked. Adjust the oil temperature as needed between batches.

Step 8

Serve the fish hot with optional lemon wedges and tartar sauce on the side for dipping. Enjoy the crispy, beer-battered goodness!

Nutrition Facts

Serving size	1719.5 grams (1719.5g)

Amount per serving	% Daily Value*
Calories	7096

Total Fat 724.70g	929%
Saturated Fat 104.90g	525%
Polyunsaturated Fat 2.00g
Cholesterol 560mg	187%
Sodium 1706mg	74%
Total Carbohydrate 55.40g	20%
Dietary Fiber 2.60g	9%
Total Sugars 0.90g
Protein 150.00g	300%

Vitamin D 1415IU	7072%
Calcium 187mg	14%
Iron 6mg	34%
Potassium 2270mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.8%

Protein: 8.2%

Carbs: 3.0%