Bisquick® Beer Battered Pollock Fish n Chips

In Recipes by Tony DestefanoLeave a Comment

There’s really nothing like a meal of Fish n Chips. A great plate of Fish n Chips is comforting and hearty at the same time; it’s tasty and tangy and delicious as-is, with lemon, with tartar sauce, or even with ketchup! Simply put, Fish n Chips are the Meat & Potatoes of seafood cuisine. And now, thanks to this handy, super simple recipe, it’s a meal you’ll be thrilled to make and enjoy at home.

OK, so for starters, you know “chips” is what the Brits call French Fries, right? You’re going to be somewhat on your own for the fries, we’re sorry to say, but from homemade chips to a bag or frozen fries you get from the store, this part of the meal should be a no-brainer. And once you’ve prepared the Fish portion of the recipe once, chances are you’ll never need to read it again! Yep, it’s gloriously simple. The secret, as is true with so many thins, is that beautiful box of Bisquick®!


Here’s What Ya Need…

1 lb. Zaycon Fresh Wild Pollock Fillets

Approx. 2 – 3 Cups Vegetable Oil

3 – 4 Tablespoons Original Bisquick Mix

1 Separate Cup Original Bisquick Mix

1 Large Egg

8 Ounces of Beer

1/2 Teaspoon Salt

Here’s What Ya Do…

  1. In a large Dutch oven or deep fryer, heat oil to 350°F. Lightly coat fish moistened with 3 to 4 tablespoons Bisquick®.
  1. In a medium bowl, mix the remaining ingredients until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
  1. Fry batches of fish in the oil for about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce, lemon, or whatever you’d like!


Feel free to use your favorite IPA for added flavor, stick with a basic pilsner, or use a non-alcoholic beer or even a basic broth. Just don’t use Root Beer. That… that’s not gonna taste very good.


Recipe thanks to

Bisquick®is a registered trademark of General Mills

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