Reviewed: Mar. 20, 2009

Nice tasty batter mix, although I did scale down the spices a bit. Wish I could figure out how to keep the fish crisp though. Next time I will drain fish on paper bags instead of paper towels - which made it soggy.

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Duckiek

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Mar. 15, 2009

We loved this batter on the cod however it didn't get crispy enough for us. Next time I will try cooking it longer. Recoating and refrying was a definite failure because the coating all fell off. The paprika really made it!

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emmas grandma

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Englewood, Ohio, USA

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Reviewed: Mar. 6, 2009

This is the best beer batter my family has ever had at home! Thanks so much for posting it...and to all the people that say it is to salty...its not! I HATE SALT! the only thing i ever salt is freanch fries! and I love this reciepe! And by the way it also works GREAT with chicken!

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tinksmommy2006

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Reviewed: Mar. 5, 2009

We made this with sturgeon caught yesterday. It was awesome! I did not read the reviews first and followed the recipe exactly except using egg substitute. The flavor and texture is perfect. Next time I will dredge the fish with flour first to get the batter to stick better and use a little less salt, just because it didn't need it. Thanks!!

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Rachael

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Mar. 1, 2009

This one never fails me. It is also great for making popcorn shrimp.

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ttringham

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 28, 2009

soooo good! I used it for onion rings as well! mmmm, definatly worth the mess!

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ALISONWEED

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Reviewed: Feb. 27, 2009

I thought this recipe was great! I followed some of the other reviewers suggestions and didn't use as much salt and coated them with flour before dipping them in the batter. I also didn't fry them in a fryer. I just put about an inch of oil in a large skillet and cooked the fish over medium-high heat for 2-3 minutes on each side. Fantastic! This was the first time I had made fish and chips and I will definitely be using this recipe again!

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Kokomioco

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Reviewed: Feb. 23, 2009

We liked this recipe a lot. I pan fried for lack of a deep frier - would be best in a deep frier.

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clou

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Reviewed: Feb. 3, 2009

Substituted Old Bay seasoning for the salt, didn't change anything else - whole family raved. Very Tasty!

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jeanette

Cooking Level: Intermediate

Living In: Ellenton, Florida, USA

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Reviewed: Jan. 25, 2009

Recipe needs some fine tuning. I would add half as much salt and paprika. I used some hot sauce about 1/2 a teasp and skipped the black pepper. I'm from Saint Lucia, fish needs hot sauce. i served with some tartar sauce. Great for making fish fingers for parities. Just cut the fish up smaller.

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Mrs.Peter

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

Maybe I did something wrong?? I used the paper bag, salted, and dabbewd with paper towel and they only stayed crispy for about 5 minutes then turned to mush:(

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Jan. 23, 2009

Cut everything in half. Used Alaskan Halibut. Just a pinch of salt and listened to the comments for adding the flour before going into the batter. Call this Ratouille. Thanks

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Jameson

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Reviewed: Jan. 20, 2009

This was my first attempt at making beer batter fish. I found it to be very simple and tasty. Thanks to suggestions of coating the fish in flour, I had no problem with the batter staying on and the fish was nice and crispy. My son doesn't like a lot of pepper, so I cut the pepper and paprika in half and only had 1 Tbsp of garlic powder left so I used that and 1 Tbsp of onion powder. I did not find the amount of salt in the recipe to be too much, however I did not salt or pepper the fish before rolling it in the flour & batter. Will make again - Thanks!

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dawnsol

Cooking Level: Beginning

Living In: Hillsboro, Wisconsin, USA

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Reviewed: Jan. 18, 2009

I used 3 filets of tilapia that I cut into 2 inch pieces. put tilapia in a bowl with 2tbs of lemon juice, 2tbs of parsley, salt and pepper. For the batter - 2 eggs, 1/2C flour, 1/2C beer, 2tsp of cayenne. Dip pieces into batter and into the pot of oil. I had no problem with the batter staying put. Delicious! Took only a couple of minutes to cook.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Jan. 15, 2009

I made this batter last night for chicken tenders. It turned out great. I didnt change a thing. My husband thought I picked it up from the super market.. LOL Thanks for the great recipe.

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Hawaiian Deelit

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Kingsland, Georgia, USA

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Reviewed: Jan. 7, 2009

I adjusted this recipe because of the other reviews, and I wish I hadn't. I did use 2 egg whites instead of one egg. I cut the salt only by a half a tsp, and the other spices by half, adding 1T of Phillip's Seafood Seasoning to the batter, and to the 1 cup of Flour I used to pre-batter the fish. After the first batch of fish, we tasted and it was bland, bland, bland. I then went back and added all that I had cut out. . .PLUS some more salt then it had asked for. . .SO all this to say, I think this recipe, if done correctly, DOES deserve 5 stars. Leave the salt alone! I wonder if the other people accidently used 2T instead of 2t. Will def do again. I also did with shrimp, and that was even better than the fish!

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Izabenny

Cooking Level: Expert

Home Town: Dickinson, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jan. 4, 2009

This makes fantastic batter for cheese curds.

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kmeter

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

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Reviewed: Dec. 23, 2008

This batter came out great.... I added 1/2 cup extra flour because I was frying a lot of fish... and it was too thick with only 1 bottle of beer... so I actually added almost a whole other bottle. People who said the batter was too runny... I think it is supposed to be runny... I fried some fish at different consistencies as I added more beer and thinned it... the fish fried with the thinner batter came out better. Also I did not think the spice was too much at all... I added extra flour so I also added extra spice so it would be proportional to the original recipe. The only thing I did change was the amount of salt because I would have hated for this to come out too salty, based on other reviews. Other than the salt... I think this is exactly what I was looking for and will definitely use again.

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Dec. 9, 2008

delicious! i dipped my fish in flour like one of the reviews suggested and it came out great!

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LITHRAI

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Mansfield, Massachusetts, USA

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Reviewed: Dec. 7, 2008

I loved the flavor of this batter and so did my 9 year old. I used half the amount of paprika and just under a teaspoon of salt. I followed previous tips of using flour to keep the batter on the fish. My batter was soggy, probably due to a lack of paper bags, I tried using a cooling rack with paper towel underneath instead.

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