We love our English style fish & shrimp, and I have experimented for Years to find the Best Batter.
"Beer Batter" seems to be the one I go back to often.Excellent on Halibut, & Shrimp, I even use this Batter on Vegetables and deep fry. Batter fried Vegies is also used in Japanese cooking.


★★★★★ 2 votes

10 Min
10 Min


  • ·
    vegetable oil for deep frying
  • 1 lb
    fish fillet or uncooked deveined large shrimp. thaw if frozen
  • 3-4 Tbsp
    bisquick (original)
  • 2 Tbsp
    cornstarch heaping
  • 1 c
  • 1
  • 1/2 tsp
  • 1/2 tsp
    garlic pdr . . .or (use garlic salt and omit the salt.)
  • 1 c
    bisquick (original)



  1. Heat the Oil. about 2 inchs in Heavy skilet or saucepan or Deep Fryer to 350 degrees.
  2. Rinse Seafood well,Cut fish into desired size pieces. Then with 3-4 tbs Bisquick, Coat lightly with the Bisquick.
  3. Mix the remaining Ingredients together in a bowl, beat well til batter is smooth. (If Batter is too thick add a little more beer, a little at a time, until desired consistency) Batter should be of thick Consistency to stay on fish and coat well. Not too thick, But Not too thin.
  4. Dip Seafood into batter, allowing excess to drip into bowl.
  5. Drop fish into the Hot Oil,(Be careful not to burn yourself) Fry to golden Brn on both sides about 2 minutes on each side. Drain.

    Serve Hot, with Malt Vinegar, Lemon, or Tartar Sauce.
    Serving Sugestion:
    Oven Baked taters, or Oven French fries and a cold slaw. Or Just a Nice tossed Salad, and You have a full Meal, to Enjoy.
    Suggestion: Idea: Use this batter on vegies, Asparagus, Green beans, Onions, Bell Peppers all colors, Carrots, Zucchini. To name a few, and deep fry.
    Serves 4

Printable Recipe Card


Course/Dish: Fish

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