Reviewed: Jun. 25, 2008

Very good batter! Used it for walleye fillets and YUM! Only changes I made were decreasing salt to 1 tsp. and I coated the fish in flour before dipping into batter. I tried one batch with a little thicker batter after reading some of the other reviews, and we all liked it better with thinner batter. I recommend using the whole beer.

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Bailey75

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

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Reviewed: Jun. 9, 2008

upon reading the reviews on too much salt I omitted the salt and used only the garlic powder and emerils essence in the batter and lightly sprinkled the fillets with season salt before flouring My family and neighbors loved it!

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Jo

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Reviewed: May 29, 2008

I am not a fish lover~ we battered up some whiting and it was absolutely delicious!!

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knlneal

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Reviewed: May 10, 2008

This batter turned out quite well which surprised me considering how thin it is once you add the entire beer. I did dip in flour first and it created a nice thin, crispy crust. I may try only 6 oz of beer next time since I prefer a little thicker batter on my fish. I was worried about too much salt as other reviewers mentioned but I used sea salt and it wasn't too salty at all.

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Lisa

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 24, 2008

Excellent recipe! I cut the salt by half and it was more than enough. Used reg lager and fresh halibut. YUMMY! Even my 'I don't like fish at all' daughter had an extra helping!

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Ferzine

Cooking Level: Professional

Home Town: Nepean, Ontario, Canada

Living In: Cowichan Bay, British Columbia, Canada

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Reviewed: Apr. 24, 2008

This was a fantastic batter, the best part about it was it required no weird ingredients. Just stuff you already have in your pantry. Make sure your oil is hot enough to ensure this comes out crispy

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XYTHEX

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

This was excellent! My only problem was it had too much salt. I only put one teaspoon salt but it was still too much. I didn't have paprika so I omitted it but the dish still tasted great! The batter was surprisingly light and it went so well with the cream dory fillets I used.

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STARFIGHTERADARA

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Reviewed: Apr. 7, 2008

Excellent recipe. I used olive oil for the frying, and took others advice to coat the fish with flour before the batter. The fish was actually better the day after we fried it. I reheated it in the oven at 450 degrees for about 10 minutes on a greased cookie rack atop a cookie sheet...it dried the grease out and made the fish more crispy. I'll remember that!

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 6, 2008

I thought it was very good. The batter stayed on the fish since I'd floured it first. The batter was light and crispy. I think I would add more seasonings next time.

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Michelle

Cooking Level: Expert

Home Town: Summerland, British Columbia, Canada

Living In: Taegu, Taegu-Gwangyoksi, South Korea

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Reviewed: Apr. 6, 2008

This was ok. I still prefer ordering this dish in a restaurant. I might make again.

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KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hellertown, Pennsylvania, USA

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Reviewed: Mar. 30, 2008

This was really good. I followed the other reviewers tips about the flour and paper towel and it turned out great

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Harm-o

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Reviewed: Mar. 21, 2008

Quick and tasty. Will make again.

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lg

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Reviewed: Mar. 17, 2008

First time I've ever tried cooking with beer. The batter cooked well over the fish. But I find it a bit flavourful. Well, that may be good for some but I found it a bit too much paprika and ground pepper. It stuck to the fish well and cooked well without any raw batter underneath.

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crazylollipop

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 7, 2008

Very yummy although messy to make! But worth the trouble!

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

This was a good recipe, but a little too saltly and pepper-y (is that a word?). Next time I will use less. I suggest reducing both and allowing the beer batter and fish taste to be more prominent. Also, I used an "ale" beer, and it had just the right flavor (other than the salt and pepper).

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STEVENJESSX5

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Reviewed: Feb. 27, 2008

I used this batter for shrimp and oysters. It was great. This has lots of flavor--all of the other beer batters we have tried were a little bland. It also comes out a very attractive color due to the paprika.

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QuirkyCook

Living In: Golden, Colorado, USA

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Reviewed: Jan. 25, 2008

I tried this receipe only 1 time, but it didn't work out at all for me.

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Reviewer:

Heather

Cooking Level: Expert

Home Town: Abbotsford, British Columbia, Canada

Living In: Hay Lakes, Alberta, Canada

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Reviewed: Sep. 20, 2007

this really wasnt that good. way too salty as others mentioned.

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Tinabanana

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Reviewed: Sep. 11, 2007

I don't have a deep fryer so I put about 3 inches of oil in a pan and fried the fish in that. I did coat the fish with flour first and that did help the batter stick to the fish, but when I went to fry it the batter would stick on the bottom of the pan and come off the fish. I do agree with some of the other reviewers that the taste is bland, I think I will add Old Bay seasoning next time. The fish also seemed greasy, maybe due to frying it longer in a pan instead of a quick fry of a deep fryer.

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