Reviewed: Dec. 2, 2009

I am not a fish lover..I won't even eat canned tuna. However, when my husband made this for dinner, and convinced me to try some, I was very pleasantly surprised! Also, on a side note, as an experiment, my husband and I also discovered that this batter works perfectly for onion rings as well!

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SwandaGee

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Reviewed: Nov. 13, 2009

This recipe turned out amazing! I loved it. It was my first attempt at frying fish, and it was a great success. I made sure to coat the fish in flour first (I did a trial one, and the batter slipped off too much). I also reduced the salt by half b/c others mentioned it was too salty. All in all, this recipe was really good, and I look forward to making it again.

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sallydes

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Reviewed: Oct. 24, 2009

Very satisfying and so easy! Used spices mentioned + Old Bay, from user suggestion. Cut out the beer/flour and used whipped eggs/crushed saltines instead-I highly recommend it. The saltines create a crunchy texture and very little waste, compared to using flour for the batter/dredging.

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BAKINGBETTY88

Cooking Level: Beginning

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Reviewed: Oct. 12, 2009

This was very good. I used tilapia. It did taste sort of fishy but that is because I had to use the tilapia..would have been better with a different kind of fish. we also made onion rings in the excess batter and they were awesome!

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nicoleandy

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Reviewed: Oct. 12, 2009

This tasted great. Served with curly fries, mixed veggies, and "Sweet Restaurant Slaw."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 12, 2009

We have a favorite Irish pub that just has the lightest beer battered fish that we just crave. Now we know how they do it! The hub made it and did coat the filets with flour first. He thought next time he'd add a little flour to the batter, also. I think it just "felt" wrong to him with it being so thin but the finished product says, "Don't do it!" He cut the salt down to 1 t. per other reviews. It was then pan fried it Smart Balance. SO delicate and delicious! Thank you very much!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

I made chicken nuggets and onion rings with this batter and was not pleased with the flavor. Stick with fish. The batter is very light and airy. Flavor is a little bland. The chicken nuggets need a crunchier texture then this recipe provides. I think that using an egg white instead of the yolk could cut down on the greasiness of this recipe. The flour helps keep the batter on and it has the perfect texture for fish. It is worth trying this recipe out.

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Kimeefer

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Reviewed: Sep. 25, 2009

The fish were excellent. I added a couple tablespoons of Cajun seasoning to the mix and they were a huge hit at my last fish fry. Thanks

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Greg

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Reviewed: Sep. 15, 2009

This is an INCREDIBLE recipe. We knocked the paprika and garlic powder down by half. Best pan-fried fish we've ever had.

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Graig

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Reviewed: Sep. 5, 2009

My first attempt at beer batter, and boy did I find a good recipe to use! I also cut back on the salt to about 1 1/2 tsp. Will definitely use this every time we fry fish! BYW, you can get away with pan frying this in about a half inch of oil! -- just be sure to flip after five minutes.

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Aug. 21, 2009

Omitted the paprika, garlic powder and used lemon pepper instead. Also omitted the egg, and used self rising flour since that is what I had on hand. Really good recipe. Wonder if I can bake instead of frying? Think it would be healthier even though I used smart balance 3 blend omega oil. Still kinda greasy will try baking next time.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Again, like many others, I cut the salt to less than half, hence the 4 stars. I was in fish-fry mode today; I prepared this in addition to the Coconut Shrimp II from this site. With this recipe I cooked sole and bay scallops, a pound of each, and had batter let over. I rolled half the battered fish in Panko crumbs for variety and really enjoyed that, maybe more than just battered alone. I prepared this batter first and refrigerated it to let it rest while I prepared the other stuff. Really good, definitely a keeper. My family came home to find me slaving over the hot stove 9no deep-fryer) and they all exclaimed that it smelled like a delicious seaside restaurant in the house! Thanks for posting.

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NBOntario

Cooking Level: Expert

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Reviewed: Aug. 19, 2009

These were very good, the only thing I did different was leave out the egg and add some lawrys seasoning to the mix. They were perfect just like you got them at a restaurant. We fried up some crinkle fries and had fish and chips for dinner. My husband loved them. Will make again.

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Stacey

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Reviewed: Aug. 16, 2009

This was an excellent recipe. I did what other reviewers mentioned and reduced the amount of salt. I also did the dip in flour before the batter. There was left over batter so I added some heat to make it spicier and sliced some red peppers and dipped them in the batter and fried them. They turned out very tasty, almost better then the fish. I will definetly be using this recipe again.

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Angel

Cooking Level: Expert

Home Town: Stony Plain, Alberta, Canada

Living In: Onoway, Alberta, Canada

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Reviewed: Aug. 15, 2009

As written I would rate this recipe 3 stars at best. However I did modify the spices and preparation based on other reviews, with very good results. I did not season the fillets with salt and pepper. I did lightly coat them with flour before dipping in the batter. As for the batter, I cut the spices in half and will reduce the amount of paprika even further next time. Make a well in the flour, add beaten egg and some of the beer, and stir into the dry ingredients. Add beer until the batter is the right consistancy. My batter wasn't to thin and I shook off the excess before frying. Two other tips that I can offer are: make sure your oil is very, very hot, and chill the batter before dipping your fillets.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 10, 2009

I only gave 4 stars because I changed the recipe a little. Cut down the salt and paprika. Add Old Bay seasoning. I just added 1/2 bottle of beer and added 1/2 cup of milk. I mixed all the dry ingredients first and then add an egg, lastly with beer and milk. I mixed them well and let the cod sit in the batter for 10 minutes. The fish came out beautifully fried. Just like restaurant quality.

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FIREWAVE

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Reviewed: Aug. 10, 2009

This batter was delicious! I used Negro Modelo beer, because it was the only kind I had on hand, and it was perfect. I added some Old Bay seasoning, and used a skillet instead of a deep fryer. I used about half the batter to make onion rings - this batter is even better for them!!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 10, 2009

yessssssss! this was the bom diggity recipe and I made it with Orange Roughy. Woww!!!! what flavor

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Roderick

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Reviewed: Aug. 4, 2009

A decent basic batter reipe but too thin for my taste. Did a test batch according to the original recipe and I did not care for it. I made another batch omitting the garlic, cutting the salt and pepper to one teaspoon each and added a half cup of flour.

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Snicker

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Reviewed: Jul. 30, 2009

i loved it...i used i cup whole wheat flour and 1/3 cup potato flakes because i did not have white flour..i added a little more beer due to the extra dry ingredience and i did not salt my scallops..i also dipped the fish in flour before dipping in the batter..the batter fried up really light and scrisy even if i did use whole wheat which really surpised me..next time i will cut down on the salt slightly..this recipe is quick and delicious..its a keeper for me...ty for posting :-)

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