Beer Batter Fish Fry
March 17, 2024


  • 2 pounds wild Alaska Halibut or Cod
  • 1 1/4 cups Bisquick
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 small egg, lightlty beaten
  • 6-8 ounces beer
  • canola oil, for frying


  1. Heat oil to 375 degrees (in deep fryer or cast iron skillet)
  2. Cut fish into 1-2″ cubes and pat dry away any moisture — keep cold until ready to cook!
  3. Put 1/2 cup Bisquick in a small bowl and set aside.
  4. Combine Bisquick, paprika and garlic powder in large bowl, add egg and beer and stir to make a thin batter.
  5. Salt and pepper fish, lightly dust in small bowl of Bisquick and immediately dip into large bowl of batter to coat each piece evenly.
  6. Carefully dip battered fish (one at a time) into the hot oil.
  7. Fry until golden brown.


We enjoy deep frying fish outdoors with the 4-gallon Bayou Classic propane fish fryer with stainless steel baskets — easy cleanup and no smell. If you use a small fryer indoors, you can mask the smells after fish frying by simmering lemons or oranges in water on your stovetop for about 20 minutes.


Load a plain old hotdog bun with TARTER SAUCE, American cheese and deep fried fish and enjoy a tasty seadog!