Reviewed: Oct. 26, 2009

This was really good. The batter stuck to the fish, and puffed up a little. I would have liked it a little thicker and crispier. I held it in the oven on low until all the fish was ready. That may have contributed to the lack of crispiness.

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VICKY464

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Congers, New York, USA

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Reviewed: Oct. 8, 2009

Living in Minnesota we cook a lot of fish. This is very easy and taste great. Works will all kinds of fresh fish, from Sunfish and crappies to walleyes and northerns. The only problem is my kids eat more than they should.

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tomslusher

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I also cut the beer, and added extra flour. I also added garlic powder, onion powder. It was so good. My husband couldn;'t believe we did this ourselves. And we had fun cooking together.

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Jul. 15, 2009

EXCELLENT! Followed the advice of previous reviewers and cut the beer, added extra flour - and a splash of Tobasco. With the leftover (I halved the recipe) batter, I added 3/4 cup of corn meal, and 1/2 cup sharp cheddar (and another splash of tobasco and red pepper flakes)and made hushpuppies. Waste not, want not!

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badgirlz

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Reviewed: May 28, 2009

I used catfish, skipped the dill, added some flour to the batter because it was kind of runny, like other reviewers said. The end result was delicious!

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Adina

Cooking Level: Expert

Home Town: Cooper City, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 26, 2009

This fish was awesome. Husband made it. He added Old Bay seasoning, garlic powder and onion powder. Cut back on milk and beer like other reviewers to make a thicker consistency. Also, soaked fish right in the batter and it stuck to the filets nicely. Great tasting recipe!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Feb. 14, 2009

Absolutely delicious! I only had 1 pound of fish and I did use the full amount of batter, only I used 1/2 cup of beer and 1/4 cup milk as suggested by others. I also let it sit for about 45 minutes in the batter before we fried it. The flavor was excellent and we enjoyed it very much!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 7, 2009

This is so good. I always add more flour, until it is the consistency of pancake batter, then it sticks on really well. I also make onion rings with the same batter as everyone is starting in on the fish. Leftover fish make great fish tacos the next day!! An added bonus!

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barb

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 25, 2009

my 5yr old absolutely loved this. when we were done with the fish we fried up the leftover batter and just ate that.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Nov. 21, 2008

Very Good! I bought a boxed beer batter seasoning and compared the tow and this was hands down the best! I did take Kiki's recommendation and added 1/2c of cornmeal to the batter,some garlic powder, and let the fish sit in the batter. Also goes good with the Hush Puppies II recipe on here!

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jwpraught

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Reviewed: Nov. 3, 2008

Delicious! My only change - 1/2 cup of beer instead 3/4.

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oanaT

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

this is a good recipe but it deff needs some extra flour and only about 10 mins cooking time. Remember to make sure you watch it doesnt burn.

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Andrew

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Reviewed: Aug. 22, 2008

I REALLY LIKED THIS BATTER..YUM!!!!!! I WILL BE MAKING IT AGAIN VERY SOON...THANK YOU SO MUCH. DEE

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Dee

Cooking Level: Intermediate

Home Town: Thorp, Wisconsin, USA

Living In: Waterford, Wisconsin, USA

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Reviewed: Jun. 11, 2008

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.

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jackie0h

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Studio City, California, USA

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Reviewed: Feb. 23, 2008

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!

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Laura

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

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

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USMITCHELLSLOVETOCOOK

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Reviewed: Feb. 19, 2008

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

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jan. 26, 2008

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.

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Trainguy

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Reviewed: Dec. 23, 2007

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.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Nov. 13, 2007

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.

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J J W

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Beer Batter Fish Fillets

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