Coconut Fried Fish or Shrimp

Ingredients:
1/2 pound medium-size fresh shrimp or 1/2 pound fresh panfish
3/4 cup pancake mix (Bisquick)
3/4 cup beer
vegetable oil
1/4 cup flour
1 cup flaked coconut


Directions:

Peel shrimp, leaving tails intact. Devein, if needed. Rinse well and drain thoroughly.

Pour oil to depth of 2" into a Dutch oven or deep fryer; heat to 350F.

Combine pancake mix and beer in a small bowl; stir until smooth. Dredge shrimp or fish in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

NOTE: Coconut fried fish is good served with a plum sauce(which can be picked up in the asian aisle), sweet and sour sauce, or my pinapple tarragon fish topping.