Look no further if you want something flavorful, quick, and easy to prepare. This dish, which is stuffed with green leafy vegetables, mushrooms, sweet potatoes, and tiny peppers and is served with a spicy Thai peanut sauce, can be eaten as a main course or as a side.
| Prep Time: | 4 mins |
| Cook Time: | 5 mins |
| Total Time: | 9 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup beer, or as needed
- 1 (7 ounce) container shake and pour buttermilk pancake mix
- 2 pounds trout fillets
- ½ cup oil for frying
Instructions
- Heat oil in a large skillet over medium heat.
- Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it’s done.
- Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
- Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
Reviews
Made this with tilapia and added about 2 tbsp of old bay to the batter… deliciousness! I will always fry fish this way. Thanks!
Not bad at all! Mental note, the batter sticks better if the fish isn’t frozen. I was in a time crunch so it didn’t thaw completely before I cooked it but it still turned out good. Would make it again
Okay now this looked like my kind of recipe. I came home from fishing with very nice fillets. Ling cod. Stopped at the store and got everything listed including a 6 pack of beer. Put everything in the fridge and Drank 2 beers. Ordered pizza. Day two. – whipped up the batter as directed, used two egg whites instead of one egg, used much less salty, salted and peppered fish, placed in dry flour before dipping in batter, and then into the hot grape seed oil. Perfect, absolutely perfect. Wasabi mayo instead of tartar sauce. Malt vinegar on a few pieces. Very nice. Serve with IPA beer Enjoy
This was super easy to make and, turned out very delicious. cw
Cooked some freash caught walleye in this batter 1 cup pancake mix to 1 cup beer was enough for a medium ziplock bag of fillets was super good even my wife eat it and she hates fish. Just make sure your oil if very hot when you fry it.
I did not care for this recipe.
I use self- rising flour. Pancake mix is a little to sweet for my taste. If you don’t have the self- rising flour, add some yeast to some regular flour. Measure nothing. Go for batter consistency.
These were so good! We saw this in a recent AR magazine & had to try it during ‘beer batter’ night. Delicious! We used Bud Light Lime & it was a hit with everyone.
I didn’t like this recipe for a few reasons. First and foremost, make 100% sure that you are using white lake trout instead of the salmon-like ocean trout which will be too fatty. (I made the mistake.)This recipe also didn’t work for me because the pancake batter was cooked perfectly when the inside of the fish was still raw. Some people would eat that, (tuna tartar) but I decided to bake it until it was cooked. Also, it soaked up a little too much oil for my taste, so I would suggest you use a thermometer to make sure your oil is at the perfect temperature, but if you’re using lake trout, go ahead and give this easy recipe a try.
Added seasonings (garlic powder, onion powder, mrs. Dash). Dried fish with paper towel & floured the pieces before putting them in the batter. Was a great hit with the kids & grown ups. I made a bunch so was able to make it with a dark & light beer. Equally good but the dark beer batter browned quicker.
This recipe does not work AT ALL, tried two different skillets, dredging in dry first and not, etc. no matter what, I wound up with a big pile of mush. 🙁
using over and over again!!! thanks
AWFUL recipe and I will never use this again! The “batter” didn’t fry up well at all – crumbled and burned, and had a noxious taste (sweet and greasy). From now on I’ll make my own batter. I totally ruined otherwise good cod.
Yum!
This turned out great. It was mostly user error however. Make sure your grease or oil is on a high temp before you put the fish in, otherwise the batter will get all clumpy, run off the sides of the fish and stick to the pan. It should literally crackle if you toss some flour or water in the pan. It was a delicious recipe !
Make sure your oil is hot enough if your fish is turning out soggy, first of all. Very important. This recipe is VERY easy – the people I served it to were very impressed. I used Leinekuegel’s Summer Shandy which gave a wonderful lemon flavor to the dish. While it’s not necessarily the most delicious breaded fish I’ve ever had, it’s still darn tasty and much easier so I had to give it five stars. I’ll be making this again soon, I’m sure.
This was my first attempt at frying fish, and I thought it worked out well. I fried it in a deep fryer rather than in a pan so it wouldn’t be as messy and I overcooked it a bit. Next time I’ll pull it out of the fryer a bit earlier. Still, it was good and really easy. I did add a bit of Old Bay and hot sauce to the batter for seasoning, which pepped it up a bit.
I created an account just to rate this. It was terrific, and so simple, I cannot believe I have not thought of this.
My six year old son couldn’t get enough!!! Everyone was raving about the fish and I surprised them all with the recipe during dinner. Its easy, fast and tastes great!
Everyone in my family loved this batter. I followed another reviewers suggestion of 2/3 cup water, 2/3 cup milk, and 1/8 cup baking powder. Came out great.
I used this recipe when I went camping. It was very easy and tasteful, not to mention a nice texture. I would definitely make again.