Marinated Beer-Battered Fish
|Snook/Grouper fillets||3 Pound, cut into fingers|
|French salad dressing||16 Ounce (Commercial)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Biscuit mix||4 Cup (64 tbs)|
|Eggs||4 , beaten|
|Baking powder||2 Teaspoon|
|Beer||2 Cup (32 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
Place fish fingers in a 13- x 9- x 2-inch baking dish.
Pour salad dressing over fish; cover and marinate in refrigerator 6 hours.
Drain fish, and dredge in flour.
Set fish aside.
Combine biscuit mix, eggs, baking powder, and beer in a medium-size mixing bowl; stir until smooth.
Dip each fish finger into batter; fry in deep, hot oil (375Â°) for 1 to 2 minutes on each side or until golden brown and fish flakes easily when tested with a fork.
Drain on paper towels.
Garnish fish fingers with lemon rind curls and parsley sprigs, if desired.