Reviewed: Aug. 8, 2005

I was a little disappointed that there wasn't more flavor to this recipe. It was easy to make but I will either look for a new recipe or seriously doctor this one up. Sorry.

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

Reviewer:

Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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

Reviewed: Jul. 16, 2005

Deep frying 101; always lightly coat with flour to help the batter adhere. Other than adding more seasonings and less salt, this was a great recipe Linda! Thanks so much!

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

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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

Reviewed: Jun. 29, 2005

I used all of the suggestions from the other reviewers to not make it soggy: I dipped it lightly in flour before dipping in batter, I only used egg whites, and I drained on paper bags. The grease temp was perfect, and the flavor was ok...but they were soggy. The fish was wonderful once I took off that wet blanket of fried batter.

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

Reviewer:

crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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

Reviewed: Jun. 17, 2005

Great! I was having a problem with it being greasy although I drained it on paper bags. Then I switched to 2 egg whites instead of a whole egg and it solved the problem - found out from tv that egg yolks hold the oil.

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

Reviewer:

JANIS1

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

Reviewed: May 20, 2005

I bought two bottles of beer and did one batter with the spices used in this recipe and then I did another batter with the same recipe using only salt and pepper. The spicy batter is GREAT for onion rings and potato cakes and my husband continued to use it for his fish, but I personally liked the plain batter for my fish and prawns. A good quality beer should be used and not light beer. I had no problems with this batter not sticking, but if it is a problem dip fish into flour first and then the batter before frying. This batter makes a really nice crunchy fish that does NOT get soggy. I don't know how people got soggy fish from this recipe. Make sure to salt fish or anything fried for that matter after removing it from the fryer. Learned that from Emril. Wonderful fish and will use this batter again and again. Goodbye to the corner Fish-n-Chip shop.

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

Reviewer:

MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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

Reviewed: May 17, 2005

This was simple and delicious. I used it to go with chips. Great with malt vinegar.

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

Reviewer:

LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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

Reviewed: Apr. 26, 2005

Excellent! Wouldn't change a thing

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

Reviewer:

RAINBOWMIST

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

Reviewed: Apr. 25, 2005

This was a great batter!! Very tasty, very zesty!! covered the fish, and fried up nice and complete! Had lots leftover.

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

Reviewer:

GINADJ

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

Reviewed: Feb. 26, 2005

This recipe had just the right amount of seasonings. I used 3/4 of a can instead of a full to make a thicker crust-it was just enough for 2 pounds of Walleye Pike. Also, I didn't have enough oil to deep fry so I used a deep pan with 1/2" canola oil on med-high heat.

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

Reviewer:

epicureangela

Cooking Level: Intermediate

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

Reviewed: Feb. 12, 2005

This is a good recipe. Nothing exceptional about it but good batter fried fish.

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

Reviewer:

DOMSMUM

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

Reviewed: Oct. 29, 2004

I use this all the time now. I use perch instead. We all think it is better than the fish fry in any restaurant around town. (Side note: I liked it better with High Life than PBR.)

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

Reviewer:

KAGAGNON

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Marquette, Michigan, USA

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

Reviewed: Jul. 12, 2004

Awesome batter for more than just fish. Makes incredible fried zucchini!!!

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

Reviewer:

NATURALLYBLESSED

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

Reviewed: Jun. 6, 2004

The taste on this was OK, but it wasn't the kind of beer batter I was looking for. This isnt "english-style" fish. The batter was too thin, didn't puff up, and was kind of orange in colour. Taste was OK I guess, but I probably won't make again.

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

Reviewer:

SPARKY4CA

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

Reviewed: Apr. 25, 2004

very nice very easy.

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

Reviewer:

DOHINGO

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

Reviewed: Apr. 12, 2004

Easy recipe, and wow tastes GREAT! Even my hubby who doesn't like fish ate it. No ketchup or tartar sauce needed, it stands on its own. I'll be using this all the time!

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

Reviewer:

DEBS1970

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

Reviewed: Mar. 20, 2004

Great for veggies, too!

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

Reviewer:

EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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

Reviewed: Mar. 15, 2004

This recipe is just like you would find at a restaurant. For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that! Great recipe!

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

Reviewer:

AKSWIMMER

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

Reviewed: Feb. 18, 2004

Really flavorful. Salty, crunchy, wonderful. Followed directions exactly and the fish turned out great! Thanks.

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

Reviewer:

ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Mountain Grove, Missouri, USA

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

Reviewed: Jan. 26, 2004

Very good. Used in my deep fryer so it wasn't very easy to get the fish out of the basket. I had to turn it over and dump it out. Got a bit messy but it was worth it since my family raved over it. My husband was shocked it was so good, I guess he didn't think I could do it?

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