Fish and Chips with Beer Batter

This is a fun, quick and easy meal to make. You can eat the fillets alone as fish and chips or sandwiched between burger buns. Add tangy tartar sauce, crisp lettuce leaves, and a tomato slice and you get the ultimate fish sandwich!

Prep time: 10 minutes
Start to finish: 15 minutes
Yields: 4

Ingredients

Vegetable oil
1 pound fish fillets, thawed if frozen (I use cod)
1 cup + 3-4 Tbsp. original Bisquick mix, divided
1/2 cup regular beer or non-alcoholic beer or sparkling non-alcoholic apple cider
1/2 tsp. salt
1 egg
Tartar sauce, if desired.

Instructions
1.
Heat oil (1 1/2 inches deep) in heavy 3-quart saucepan or deep fryer to 350 degrees Fahrenheit.

2.
Lightly coat fish with 3 to 4 Tbsp. Bisquick mix.

3.
Beat 1 cup Bisquick mix, beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 Tbsp. at a time until desired consistency). Consistency should be like cake batter.

4.
Dip fish into batter, letting excess drip into bowl.

5.
Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.

ENJOY!

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BACON WRAPPED MUSTARD WALLEYE

•   Serves: 4
•   Course: Lunch, Dinner

 

 

 

Ingredients

• 3  cups flour
• 1  cup cracker crumbs
• 5 tbsp seasoning salt
• 6 walleye fillets, cut into 1 1/2-inch cubes
• 3  tbsp lemon pepper
• 2  lb side bacon, sliced
• 2  cups Dijon mustard

Preparation

1. Combine flour, cracker crumbs and seasoning salt; set aside.
2. Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard.
3. Completely cover the cubes with the flour mixture. Deep-fry in canola oil until golden brown. A 1 1/2-inch cube should take about 1 to 2 minutes to cook if the oil is at the right temperature.
4. Serve with deep-fried potatoes, beans and bread

5. Frying tip:
   Before frying your fish,  make sure the oil is sufficiently hot. To test if it’s ready, drop in a piece of fish: if it sinks and doesn’t quickly bubble back up to the surface, the oil isn’t hot enough. Also make sure that the oil remains hot until the      fish is fully cooked; lower temperatures mean a longer cooking time, and      the longer the fish sits in the oil, the soggier it will get.

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