So I tried out this Bisquick beer batter last night, and honestly, I don’t know why I haven’t been making it forever. It’s ridiculously easy—like, you just mix a few things, and suddenly you’ve got this light, crispy coating that makes anything you fry taste restaurant-worthy. I used it on some fish, and it came out golden and crunchy on the outside while staying tender inside. That first bite? Pure magic.
Why You’ll Love This Recipe
If you’re into fried food that tastes like it came straight from a fair or fish shack, this batter is for you. It’s light and crisp, with just the right amount of flavor from the beer, and it clings beautifully to whatever you dip in it. I love that you don’t have to fuss with a ton of ingredients—the Bisquick already has the basics, so it’s quick and foolproof.
The real win is how versatile it is. You can use it for fish, shrimp, onion rings, or even fried veggies. And since you pick the beer, you can switch up the flavor—lager makes it mild, IPA gives it more bite. It’s just one of those recipes that feels like a little trick up your sleeve for when you want to impress without overthinking it.
What You’ll Need
- 2 cups Bisquick mix
- 1 large egg
- 1 ½ cups beer (lager or ale works best)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying (vegetable or canola)
Pro Tips
- Chill your beer before mixing—it helps the batter stay light and crisp.
- Pat whatever you’re frying dry so the batter sticks better.
- Don’t overcrowd the pan—fry in batches for the best texture.
- Let fried food rest on a wire rack instead of paper towels to stay crispy.
- Play with spices—paprika or cayenne adds a nice kick.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Deep skillet or Dutch oven
- Tongs or slotted spoon
- Wire rack for draining
Substitutions & Variations
- Beer: Swap with club soda for a non-alcoholic version that’s still bubbly.
- Spices: Add Cajun seasoning, chili powder, or smoked paprika for extra flavor.
- Meat options: Works great with chicken tenders or pork strips.
- Vegetarian twist: Try dipping zucchini sticks, mushrooms, or cauliflower.
- Cheesy spin: Stir in a little grated Parmesan for a richer batter.
Make-Ahead Tips
Beer batter is best used right after mixing, but you can prep your ingredients ahead of time. Chop your veggies, slice your fish, and set up your frying station earlier in the day. That way, when it’s time to cook, you’re ready to go in minutes.
Step-by-Step Instructions
1. Heat the Oil
Pour oil into a deep skillet or Dutch oven until about 2 inches deep. Heat to 350°F.
2. Mix the Batter
In a large bowl, whisk together Bisquick, egg, beer, garlic powder, onion powder, salt, and pepper until smooth. The batter should be slightly thick but pourable.
3. Prepare the Food
Pat fish, chicken, or vegetables dry with paper towels. Moisture prevents the batter from sticking.
4. Dip and Coat
Dip each piece into the batter, letting excess drip off.
5. Fry in Batches
Carefully lower into hot oil. Fry 3–5 minutes per side, depending on the size, until golden brown.
6. Drain and Serve
Transfer to a wire rack to cool slightly. Serve immediately with dipping sauces.
Serving Suggestions
This batter works for classic fish and chips—pair with tartar sauce and lemon wedges. It’s also fantastic on onion rings with ranch or spicy aioli. If you want to make it a meal, serve beer-battered chicken strips with coleslaw and cornbread.
For parties, cut vegetables into bite-sized pieces and fry them for a fun appetizer. Nobody turns down crispy, golden bites.
Leftovers & Storage
Fried foods are always best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 375°F to bring back the crispiness.
Avoid microwaving—it softens the coating.
Nutrition & Benefits
This recipe is definitely more about comfort than health, but it does give you a protein boost when paired with fish or chicken. Using lighter beers keeps the flavor mild without adding too many calories.
And let’s be real—sometimes food is about joy, not numbers. A crispy beer-battered fish fillet is worth every bite.
Recipe FAQs
What kind of beer works best?
Light lagers or ales are the most versatile, but IPA adds more bitterness and flavor.
Can I make this gluten-free?
Yes, use gluten-free Bisquick and a gluten-free beer or soda water.
Why does my batter fall off?
Make sure the food is dry before dipping, and fry immediately after coating.
Can I bake instead of fry?
Not with this batter—it needs hot oil to get crispy.
Do I need to let the batter rest?
No, it’s best used right away while the beer is still bubbly.
Crispy Food, Happy Kitchen
After making this Bisquick beer batter, I realized it’s one of those recipes that makes you feel like a pro with almost no effort. It’s golden, crunchy, and makes even a weeknight dinner feel like a treat. I love that you can use it on anything—fish, veggies, or even chicken—and it always comes out crowd-pleasing.
It’s the kind of recipe I know I’ll keep around because it never fails to deliver. If you’re craving that fried, fair-style food without leaving your kitchen, this is the way to do it.
