Reviewed: Dec. 3, 2008

Very good recipe! I followed it to the "t", had no problems with the flavor (not to salty...I actually added salt right after frying) or the crunch (use the paper bag, it works)...I use only kosher salt though, so maybe that is the trick.

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carpenter115

	Cooking Level: Intermediate Home Town: Trenton, New Jersey, USA Living In: Levittown, Pennsylvania, USA
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Reviewed: Nov. 26, 2008

This is the BEST beer batter I have tried! I make my batter just a little thinner consistency of pancake batter. It's very versatile and works with salmon, cod, halibut and trout.(So far that's all I've tried). P.S. I've even substituted non-alcoholic beer. I've never had a problem.

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EFROGGY


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Reviewed: Nov. 15, 2008

I don't have a deep fryer - I pan fried it and it still came out great!

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hmyear


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Reviewed: Nov. 10, 2008

This was awesome!!! Made it right after I got home from a fishing trip with some white fish, linkcod and vermillion. So crisp and worked with all the different kinds of fish!!!! YUMMMM

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junglebug


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Reviewed: Oct. 25, 2008

My family tried this recipe and absolutely loved it! We had some batter left and made awesome onion rings too! A definite keeper!!

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rosemary

	Cooking Level: Expert
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Reviewed: Oct. 24, 2008

Easy, quick and delicious! MMM mmm :p If you make this batter on the thin side it doesn't work as well for onion rings. Make the rings first with less than the full amount of beer added. Then for fish add more beer until thin. I used pollack and a nice dark Porter from Deschutes Brewery. Yummy! Thanks!

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@m


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Reviewed: Oct. 24, 2008

I was very skeptical having not ever tried this beer batter fish. let alone cooking it myself, but I will say, it was great! My fiance and son enjoyed it, and we had enough left over for fish sandwiches the next day. Next time (very soon) I will add more seasoning to the fish first.

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Dwells1210


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Reviewed: Oct. 22, 2008

We didn't like this. The flavor was strage. Didn't seam to go with fish. ????

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cookin43

	Cooking Level: Intermediate Home Town: Ogden, Utah, USA Living In: Eatonville, Washington, USA
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Reviewed: Oct. 14, 2008

Very thin yummy batter. Not too much to mask fish. Just right. Ate it on fresh caught walleye.

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michelle Lee


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Reviewed: Oct. 2, 2008

I used this on Tilapia and added a bit of Old Bay seasoning. It was wonderful.

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Nicole


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Reviewed: Sep. 25, 2008

drop into hot oil (don't place in basket)

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Sgt. Pepper


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Reviewed: Sep. 21, 2008

Messy, and hard to judge when batter and fish were cooked through. Not worth it.

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FIVELETTE

	Cooking Level: Intermediate
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Reviewed: Aug. 23, 2008

I wasn't sure about this recipe at first. I followed suggestions here and decreased the salt to 1 tsp instead of 2. I also used a smokey sweet Spanish Paprika. I was certain that it would be too much paprika but it was just fine. I did, however find that there was too much garlic powder. I used haddock and found that the garlic sort of overpowered the flavour of the fish. I'm going to make it again because it's one of the best beer batter recipes I've found so far, but in the future, I'll use 1 tbsp garlic instead of 2.

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LAURASC

	Cooking Level: Intermediate Living In: Montreal, Quebec, Canada
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Reviewed: Aug. 15, 2008

This was good with the modifications others had suggested. Either use more flour OR less beer and you'll get the best batter! I didn't add any salt since I had pre-coated my fish in a spicy flour mixture, and this helped the batter stick to the fish. I refrigerated leftover batter to use the NEXT day on some chicken. When I fried the chicken, it puffed and browned like the fish the day before, but the coating was chewy rather than crunchy. I guess the batter doesn't keep well overnight. This recipe is definitely good to use the same day, but I would not recommend making it in advance.

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Betty Crocker

	Cooking Level: Intermediate
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Reviewed: Aug. 6, 2008

YUM! These are great! I used fresh tuna my sister-in-law caught, and it was awesome! Very flavorful, and I didn't find it over-seasoned or too salty at all. I did follow others' advice and dipped in flour before putting in the hot oil, and it definitely helped because my batter was super runny for some reason. I try and stay away from fried food for the most part, but these are awesome and we'll be having them again!

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almondjoy2807

	Cooking Level: Expert Home Town: Seaside, Oregon, USA
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Reviewed: Aug. 4, 2008

I don't generally enjoy anything battered. This, however, was GREAT! It didn't take away from the flavor of the fish at all!

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mujo77

	Cooking Level: Intermediate Living In: Flagstaff, Arizona, USA
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Reviewed: Jul. 23, 2008

THIS IS THE BEST FISH I HAVE EVER ATE. I USED COD AND SPRINKLED IT WITH SALT, PEPPER, AND LOWRY'S STEAK SEASONING, THEN I DIPPED EACH SEASONED PC INTO FLOUR. WHEN MAKING THE BATTER I SUBSTITUTED THE 2 EGG WHITES INSTEAD OF 1 EGG....GREAT RECIPE

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BRENJB


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Reviewed: Jul. 23, 2008

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