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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Indracus

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

carpenter115

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EFROGGY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hmyear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

junglebug

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rosemary

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

@m

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dwells1210

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookin43

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Eatonville, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelle Lee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sgt. Pepper

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FIVELETTE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mujo77

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BRENJB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

Wonderful flavor and very crispy. I did as others suggested and cut the salt in half. Also cubed cod fish into nuggets... would definitely make this again. Kids loved it...Thanks so much for sharing...

Was this review helpful? [ YES ]
1 user found this review helpful