Reviewed: May 6, 2012

This was pretty good. My husband added some creole seasoning for an extra zing and made a quick lemon butter sauce to go with it. (I highly recommend this fish with the sauce. It's crazy delicious! ;)

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Reviewer:

Grae

Cooking Level: Beginning

Reviewed: Apr. 18, 2012

I used 1.5 cups of flour and 1.5 tsp of baking powder, also added onion powder and garlic powder , doubled the dill and added lemon pepper . was awesome.

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Reviewer:

Bio Nuclear Poptart

Cooking Level: Expert

Living In: Lafayette, Indiana, USA

Reviewed: Mar. 5, 2012

This was the best yet. I was worried but the outcome was amazing.

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Reviewer:

cococabana356

Reviewed: Feb. 27, 2012

I followed the recipe perfectly, before reading other reviews. I wish I would've read the reviews first. This was not good at all, it was too thin and didn't taste right. I will make try it next time, doing what everyone else recommended.

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Reviewer:

reynolds7

Reviewed: Jan. 31, 2012

My husband loved this, so 5 stars. I'd give it 4, as it doesn't stay crispy very long, and I'm a baked fish kinda gal. Used Canola and olive oil combo. Vegetable oil is not allowed in my house. : )

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Jan. 28, 2012

This was great! I didn't have any dill weed and only had a dark wheat beer. I used cod which is my favorite for fish & chips and canola oil which is a little healthier than vegetable oil. They turned out perfect.

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Reviewer:

GoodCarma

Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Jan. 8, 2012

Crispy and amazing. Everything you could want! I had to add extra flour to make mine thicker but they turned out great.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: Dec. 6, 2011

really good! i reduced the amount of beer to 1/2 cup to keep the batter thick and used paper towels to dry the fish before putting them in the batter. i let them sit in the batter about 30min and cooked in small batches. to keep your fish from sticking to the bottom of your fryer, put half of the piece in the hot oil for a few moments before releasing it into the oil. i also used extra batter to make onion rings! super good! my husband and 7 year old daughter both loved them.

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Reviewer:

Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Nov. 9, 2011

Excellent recipe- thanks

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Reviewer:

Michelle

Reviewed: Oct. 29, 2011

Would have been better had the recipe (or I) remembered to pat fish dry *before* battering. Doubled dill; next time will triple. Added 1/2 tsp garlic pwdr, will make that 3/4 tsp next time, possibly increasing to 1 tsp. Substituted 1/4 C panko crumbs 1 to 1 for 1/4 C of the flour - added a *real* nice little crunch to the batter. I can see this will be easily a five star keeper when I finish tweaking it a bit to fit my personal preferences. NICE RECIPE - *THANK* YOU for sharing, Karen!

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