This was a great beer batter. I used it for cheese curds, minus the dill but with some black pepper. It was great. Very light and crisp.

Really good - this was my first time using a beer batter and luckily I found a good one. The only thing was that I wasn't sure about was after you coat the fish and let it sit were you supposed to let it sit in the batter? I hope so because it helped give it a great flavor!

Easy to make but the batter will not stick to the fish at all.

Your recipe tasted very good for my family. Thank you very much for it.

tHIS WAS VERY EASY & VERY GOOD. i USED TALAPIA WHICH IS MUCH LESS EXPENSIVE THAN HADDOCK. HADDOCK TASTES GOOD NO MATTER WHAT YOU DO BUT THIS MADE TALAPIA TASTE VERY GOOD.MY WIFE WHO DOES NOT LIKE FISH AT ALL STILL DOES NOT. SHE HAD TAKE OUT CHINESE BUT MY DAUGHTER SAID"OH MY, THIS IS GOOD". SO I GUESS THIS WON'T CONVERT A FISH HATER, BUT WHO CARES, MORE FOR ME...YUM. i DRIED THE FISH, DIPPED IT IN FLOUR THEN IN THE BATTER. IT COATED VERY WELL AND COOKED ALL THE WAY THROUGH. NO GUMMEY COATING. I READ SOME OF THE REVIEWS ABOUT USING DILL SO I TRIED SOME WITH DILL AND SOME WITHOUT. SAVE YOUR MONEY, THE DILL ADDED NOTHING IN MY OPINION. THIS IS NOW ON MY FRIDAY NIGHT LIST. AN ODER OF TAKE OUT CHINESE SESAME CHICKEN AND THIS FISH RECIPE AND EVERYONE IS HAPPY IN MY HOUSEHOLD.

This was good but not what I was looking for. I thought the batter (I left out the dill too) was quite tasty with just a little bit of salt as the seasoning. I love beer and as alcoholic as it sounds I hate to waste a drop in recipes! But this batter made me a believer that it does add something. Some recipes spice up the batter so much it overwhelms mild fish. I quest for the perfect battered fish because I love the malt vinegar on the filets. My cod filets were so thin and little from a commercially frozen package. Cook the batter till it’s crispy and the fish is over cooked. You need nice thick filets, probably from a fish market, to do the job right. My batter did stick to my fryer a bit too. I used the fish setting on the fryer but I think it could have been hotter. I’ll keep this as a good base recipe but maybe keep questing for the perfect texture.

Best beer battered fish recipe ever! Thank you so much for this recipe, I've been looking everywhere for the perfect fried fish recipe, and i've finally found it! Left out the dill because i didn't have any first time i made them, very minor difference, but fantastic taste both ways.

I made this recipe as is, but substituting Old Bay seasoning for the dill. I was unimpressed; I found the batter to be too thin, and it stuck to the fryer. Taste-wise, it was okay, but not on par with what you can find in any decent restaurant. I'll try a different beer batter recipe from this site next time.

I did the recipe without alterations and the batter was too thin (like one of the reviews stated). This made everything a little more messy than usual, but still was very tasty and quick to make. For next time, I think I will make a sauce (like tartar sauce) to add more fun to the dish.

Recently, I bought some cod and, being a bachelor, I needed a recipe. I tried this and found it DEELICIOUS! Except for halving the portions for my smaller amount of fish, I didn't change a thing and thought this was some of the best tasting fish I've ever had. My compliments to the chef.

I never made a batter before so I was a little apprehensive regarding the outcome. I decided to alter the ingredients slightly according to Suzinohio's review as others had mentioned the orig recipe to be too liquidy. With this adjustment I found the batter to be on the thick side for my liking but it did stay on the fish. I also dried fish first. Next time I'll ease up on the dry ingreds. but it is a nice batter.

Great batter, wish I could figure out how to keep them from sticking to our fryer though...very good though:-)

I was so hesitant to try this and I should have followed my gut!!! I HATE giving bad reviews, but this is the first one! My fish was perfectly cooked, but the batter was crispy for about 10 seconds and the inside was not to anyone's liking;sort of bread-like, or doughy or something...and I followed this recipe to a T, even soaking the halibut in the batter for 30 mins. I really hate to give this 2 stars, but this recipe really let me down. Will try the triple dipped chicken batter from this site for fish next time. I know THAT will stay crispy and taste amazing!!! Sorry!!

I'm giving this 4 stars instead of 5 because this needed some playing around with to make it just right. I omitted the dill, don't care for it, and used seasoning suggested by Suzinohio. Adding a bit more baking powder was a good suggestion too. As far as the amount of liquid, just add gradually until you have the right batter consistancy. After the adjustments, my husband loved this batter with walleye and onion rings.

very good!!

I didn't think I'd be able to pull this off, but I did! I increased the flour and let it sit for a half hour. I also threw in some onion rings, just for fun, and they turned out great. I think next time I will add more spice, but overall this turned out great!

Excellent. Used 1/2c more flour and 1/4tsp more baking powder as suggested. Have used it on smelt, walleye, perch and onion. All fried up very well and tasted great. Never have been a big fan of beer batter until this one.