Reviewed: Oct. 26, 2003

This is the best batter that I have had in years. Easy to prepare and stays on the fish. not in the Deep fryer. I also used it on Onions and califlower and worked great.

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JERBETS

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Reviewed: Oct. 21, 2003

Absolutely fantastic!

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SCN08

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Reviewed: Sep. 6, 2003

After scaling recipe in half, I tweaked it slightly since I did not have any garlic powder. I used pressed garlic and some finely chopped fresh onion. Otherwise recipe remained the same. I have to confess, this batter made excellant fried cod, and I'm sure would work great w\ any lean fish. I live in Florida by the Gulf coast, so I've tried many a fied fish, and this batter IS a winner!

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RJBROWN124

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Reviewed: Aug. 26, 2003

This was very easy and good. Fish stayed cripsy. I used Mahi Mahi and even my 20 month old ate it.

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TITIBOO

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Reviewed: Jul. 25, 2003

I made the batter a little thicker, it was a really easy meal to make. Thanks

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NININI

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Reviewed: Jul. 22, 2003

Wow! I used fresh flounder and my wife said it was just like Cap'tn D's fish with hushpups on the side. There was a lot of unused batter, so I will use less next time even though I used 4 boneless filets on our first attempt. Dried the fish and the coating turned out SO crunchy! Nice.

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Thatguycancook

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Reviewed: Jan. 7, 2003

I'm not a fan of "white" fishes but I'm trying new recipes out for variety. I made this for my family and the kids loved it! They said it was a keeper. I did halve the recipe, though because it sounded like too much for a family of four. You do have to make sure you pat dry the fish real well before dipping in the batter to ensure you get a good coating.

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LLFHUNTER

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Reviewed: Nov. 2, 2002

I was very disappointed in this recipe. Although the crust pieces had a good flavor, the fish was soggy and the coating did not stick well. I used catfish. Maybe I did something wrong???

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Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: Oct. 6, 2002

The recipe does ask for far too much spice. I halved the spices and it turned out great. I did find I had a lot of batter leftover, I will make less next time.

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pteclaire

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Reviewed: Aug. 28, 2002

This was the first time I tried to deep fry fish. I used salmon instead of cod. I fried one piece without batter and the rest with batter. I'm not sure the batter added very much.

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 11, 2002

I was very disappointed with this recipe. Way to much paprika and very salty. There was also a lot of batter left over that just went in the garbage. It did however fry nicely and was very crunchy on the outside. Maybe I'd try it again with half the ingredients and even less salt & paprika.

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SUPERMOM4

Cooking Level: Intermediate

Living In: Seaford, New York, USA

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Reviewed: Jul. 29, 2002

Nobody in my family liked this recipe. The batter separated from the fish and was very soggy eventhough the oil was hot enough. Taste was bland at best. Will keep fishing for a different recipe.

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KAPPY5150

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Reviewed: Jul. 14, 2002

This was my first time at frying fish, and it turned out to be excellent! I don't think I'll even bother trying other recipes. :)

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SHINDAGRL

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Reviewed: Jul. 9, 2002

I have made this several times and its the best, I have used on onion rings also and also really excellent.

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CBURMANIA

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Reviewed: Jul. 9, 2002

Absolutely fabulous....thanks, I've always wanted to make fish the way a restaurant does. Everyone loved it.

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: May 14, 2002

I was very pleasantly surprised. The batter was crispy and light, the best I've made yet. Just a tip, be sure to pat the excess water from the fish before dipping into batter to ensure a nice crispy coating.

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HEYRED444

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Reviewed: May 10, 2002

All in all I thought this recipe was pretty good. I'm not an expert at deep fried foods nor have I tried a lot of batter recipes, but this one was easy, quick, and my kids loved it.

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WORDS2INSPIRE

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Reviewed: May 9, 2002

I just bought a deep fryer and used it to make this recipe. It was perfect! Just like the fish you get with fish and chips in restaurants. It was so easy. The only problem was that it left a lingering fishy odor in our home, which remains five days later.

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