Deep Fried Batter For Fish

A seasoned beer batter to coat fish for deep-frying, with light and crispy results.

Recipe Ingredients:

2 cups biscuit mix
1 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (16-ounces) beer or lemon-lime soda
2 large eggs, slightly beaten
2 to 3 pounds fish fillets*, cut into serving-size pieces
Additional biscuit mix for dredging

Cooking Directions:

1. In a large mixing bowl, combine mix, dill weed, onion powder, garlic powder, salt and pepper together. Add beer and eggs and mix well.
2. Dredge fish fillets in additional biscuit mix and immerse in the prepared batter.
3. Refrigerate fillets in the batter for 20 to 30 minutes.
4. Heat deep-fat fryer to 375°F (190°C).
5. Remove fillets from the batter one at a time, allowing excess batter to drip off. Fry 2 to 3 fillets at a time in the hot oil until golden brown, about 3 to 5 minutes. (Over-crowding will result in reduced temperature of the oil causing the fish to absorb the oil and become greasy.) Drain on paper towels. Serve hot.

Makes 6 to 8 servings.

*Halibut, ling cod, salmon, trout, red snapper, bass and catfish do very nicely.