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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Reviewed: Oct. 4, 2007

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.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 1, 2007

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.

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dryummy

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

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.

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robostove

Cooking Level: Intermediate

Home Town: Winfield, West Virginia, USA

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Reviewed: Jul. 24, 2007

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.

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Just Learnin'

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 15, 2007

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

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angelkaren

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Reviewed: Jul. 14, 2007

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!!

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MrsRPM

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: May 28, 2007

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.

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EASYLYVIN

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Reviewed: Mar. 8, 2007

very good!!

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Millana

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mantua, New Jersey, USA

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Reviewed: Aug. 25, 2006

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!

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MOIRAKOSKEY

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Reviewed: Aug. 18, 2006

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.

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Buckskin

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Aug. 9, 2006

Delish!!!! I used 1 1/2 cups flour but did everything else the same. Didn't have any problems with the batter. Its my familys favorite way for fish now, mine too!! Thanks for the great recipe.

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Jackie

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Reviewed: Jul. 1, 2006

Light, crispy, & tasty. You can't go wrong with this one. I don't have a deep fryer, & never deep fried before. By just using a large saucepan with about 3" of canola oil, this turned out better than any fish & chip shop around my home puts out. I also splurged and used halibut instead of cod.

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Sharon

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 22, 2006

Great recipe. I didn't omit any liquid just increased dry mixture with half a cup of corn meal as some suggested. Also instead of beer I simply used water, it worked just as well. Under the advice of others I ditched the dill and in its place I used 1tbsp. of each of the following garlic powder, onion powder, and Old Bay. Thanks Suzinohio for those seasonings. It came out great. Definitely dry the fish and let it sit for half an hour in the batter. You won't be disappointed. Thanks for the recipe

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Sherrie

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Reviewed: Jun. 14, 2006

almost a total diaster. the batter does not stick to the fish (and i dredged mine in some flour first for insurance) either before or during frying. the batter wasn't thick or tasty - i tried two batches, with and without dill. i like dill but ... i even spiced up the other batch but it was still nothing to shake a stick at. two stars because we ate it, but everyone loaded up on shrimp and french fries as much as they could before the fillets.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 12, 2006

We used this recipe on fresh caught stingray and okra. It was just the right texture (other batters tend to be too runny). The flavor was wonderful. Next time we may experiment with a more flavorful beer (we used Natural Light).

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 11, 2006

This recipe is very good! I added a little of Emeril's Essence to the recipe. My stepson & husband loved it.

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Danni

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Reviewed: Jun. 3, 2006

Excellent! I did change a few things. First I scaled the recipe to four servings. Then I increased the 1/2 cup of flour to 2/3 and used 2 Tbls. of fresh dill instead of the 1/4 tsp. used in the scaled version. The fish was dredged in flour before the batter was put on. I let the fish sit in the batter in the fridge for 30-45 minutes. I used catfish but a firmer fish next time would probably be be even better. I used about 1/4 inch of oil in a pan and fried it on medium to medium high heat for about 5 minutes a side. Although we really enjoyed it, I think next time I will add more dill, more beer (decreasing the milk proportionately), and perhaps some onion powder. This was also the first time I did not have the batter slide off of what I was frying. I think the time setting up in the fridge is what made the difference

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Jun. 1, 2006

Easy to make; My husband loved every bit! Will tell my friends about this recipe!

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jenniferg

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Tacoma, Washington, USA

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Beer Batter Fish Fillets

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