Crispy Bisquick Batter for Fish

If you ask me, Bisquick batter for fish is one of those classic recipes everyone should know.

This simple coating gives you that perfect golden-brown crust on the outside while keeping your fish nice and moist on the inside. The seasoned batter clings just right to any type of fish fillet, making it a go-to for weeknight dinners.

I’ve been using this recipe for years, and it’s as straightforward as it gets – just a few pantry staples mixed with Bisquick, and you’re ready to cook. The result is that familiar comfort-food taste that reminds me of Friday night fish fries.

It’s a reliable recipe that takes the guesswork out of cooking fish, perfect for both beginners and experienced cooks alike.

What Kind of Fish Should I Use?

For this beer batter recipe, you’ll want to stick with white, flaky fish that can stand up to frying. Cod is probably your best bet since it’s readily available and has a mild flavor that works well with the crispy coating. Haddock and pollock are great alternatives that won’t break the bank, and they’ll give you similar results. If you’re feeling fancy, halibut works beautifully too, though it’s pricier. Just make sure whatever fish you choose is about 1-inch thick and pat it dry with paper towels before battering – this helps the coating stick better and creates that perfect crispy exterior.

Options for Substitutions

This simple fish batter recipe can be tweaked with several easy substitutions:

• Bisquick baking mix: If you’re out of Bisquick, you can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening or cold butter (cut in until crumbly).
• Cornmeal: You can replace cornmeal with additional Bisquick or flour, though you’ll lose some of that nice crunch. Crushed crackers or panko breadcrumbs are good alternatives that still give you that crispy texture.
• Beer: Don’t want to use beer? Club soda or sparkling water work great for that light, crispy batter. Regular water works too, but won’t give quite the same airy texture. For extra flavor, you could use milk instead.
• Fish fillets: This batter works well with any firm white fish – cod, haddock, pollock, or tilapia are all good choices. Just make sure your fillets are patted dry before battering.
• Frying oil: Any neutral oil with a high smoke point works here – vegetable, canola, or peanut oil are all good options. Just avoid olive oil as it can’t handle the high frying temperatures.

Watch Out for These Mistakes While Frying

The biggest challenge when making beer-battered fish is getting that perfect crispy coating that doesn’t fall off – the key is to pat your fish completely dry with paper towels before dipping it in the batter.

Temperature control is crucial, so keep your oil between 350-375°F (use a thermometer!), as oil that’s too cool will make your fish greasy while too hot oil will burn the outside before the fish is cooked through.

Don’t overcrowd your pan when frying, as this will lower the oil temperature and result in soggy batter – instead, fry in small batches and keep finished pieces warm in a 200°F oven on a wire rack (not paper towels, which can make them soggy).

For extra-crispy results, let your batter rest for 10-15 minutes before using it, and give each piece of battered fish a gentle shake before placing it in the oil to remove excess batter.

What to Serve With Beer Battered Fish?

When it comes to beer battered fish, you can’t go wrong with the traditional British combo of thick-cut french fries (or “chips” if you’re feeling fancy!). A tangy tartar sauce and some fresh lemon wedges are must-haves on the side to add brightness to the crispy fish. For a veggie option, coleslaw adds a nice crunch and helps cut through the richness of the fried fish – I like mine with a mix of green and purple cabbage. If you want to keep things simple, a side of malt vinegar and some steamed peas will give you that authentic fish and chips experience right at home.

Storage Instructions

Keep Fresh: Once you’ve fried your fish, you can keep any leftovers in an airtight container in the fridge for up to 2 days. Place a paper towel in the container to absorb any excess moisture – this helps maintain that nice crispy coating.

Make Ahead: You can mix the dry ingredients (Bisquick, cornmeal, salt, and pepper) ahead of time and store in a sealed container at room temperature for up to 3 months. Just add the beer when you’re ready to cook – the batter is best used right away for the crispiest results!

Warm Up: To get the best texture when reheating, place the fish on a baking sheet and pop it in a 350°F oven for about 10-12 minutes. Using the microwave isn’t recommended as it can make the coating soggy.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-180 g
• Fat: 140-160 g
• Carbohydrates: 220-240 g

Ingredients

• 6 fl oz beer (lager or pilsner work well)
• 1 cup baking mix (I use Bisquick Original)
• 1/3 cup cornmeal
• 1 tsp salt
• 2 lb fish fillets
• 1/4 tsp black pepper (freshly ground for best flavor)
• oil (for deep frying, like canola or vegetable)

Step 1: Heat the Oil

Begin by heating oil in a deep fryer or a large, deep pan to 375 degrees Fahrenheit.

Make sure there’s enough oil to fully submerge the fish fillets for even cooking.

Use a cooking thermometer to ensure the oil maintains a consistent temperature.

Step 2: Prepare the Batter

In a mixing bowl, combine your dry ingredients, such as flour, baking soda, and any preferred spices like paprika or cayenne pepper for heat.

Gradually add beer to the dry ingredients, stirring until you achieve a sticky consistency that’s suitable for coating the fish.

Step 3: Season and Coat the Fish

Salt the fish fillets generously.

It’s best to use thicker cuts such as Snapper, Walleye, White Bass, or White Perch for this recipe.

Dip each fillet into the prepared beer batter, ensuring it’s completely coated in the thick mixture.

Allow any excess batter to drip off before frying.

Step 4: Fry the Fish

Carefully place each battered fish fillet into the heated oil.

Deep fry the fish until it turns a golden brown, which should take several minutes depending on the thickness of the fillet.

Make sure to fry the fish in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature.

Step 5: Serve

Once the fish is golden brown and crispy, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.

Serve hot with your favorite sides, such as fries, coleslaw, or tartar sauce.