Crispy. Crunchy. Simple. All the makings of a great recipe!
You need just two ingredients! Two! Pancake mix and beer. You could use a dark soda to substitute for the beer, the key is the in the carbonation.
The batter recipe allows you to add your favorite spices or flavors to your liking, so test a piece and change it up.
Serve alongside a great dipping sauce, spicy or tangy, sweet or savory, in addition to a fresh garden salad or a hot plate of Crispy French fries.
Prepare fish filets: cut into strips or 3 inch pieces. If fish is previous frozen, allow to soak in a little broth or milk. This helps revive the moisture.
Prepare batter: remove a 1/4 cup of pancake mix into a shallow dish. Add spices and combine.
In another shallow dish, mix pancake mix with beer. Stir until all clumps are combined.
Heat oil to 350 degrees in a heavy duty saucepan. To test oil, add a little batter mix to hot oil. If correct temperature, batter should turn golden brown, if it’s too hot the batter will burn.
Dredge each piece of fish in the seasoned dry pancake mix. Next dredge into the wet batter, completely covering the pieces of fish. Carefully drop into hot oil. Make sure to swirl pieces to allow hot oil to brown all sides. About 4-6 minutes per piece. Try to not overcrowd the pot with to many pieces of fish, about 6-8 pieces, depending on the sizes.
Place cooked fish onto paper towels or a wire cookie sheet to slightly cool. Serve right away with sauce.
0 servings